How to make the Turkey nicer

[alrightfella]

I'm not a huge fan of Turkey but everyone else is keen. Normally I just follow the instructions and bung it in the oven for x amount of time.

Would like to try and make it nicer somehow. I saw one recipe that involved putting large amount of butter under the skin. Has anyone tried this? Or have any other ideas?

Google Nigella upside down turkey, best I've come across.

My friend poaches it for a bit before putting it into the oven. Apparently it makes it really tender.

Don't overcook it, keep it covered for most of the cooking time, make sure you let it rest after cooking.

Upside down for the first hour then turn it over and cover with latticed bacon.
But (and I realise this is not helpful advice) the best way to make sure your turkey is delicious is to buy a Bronze turkey in the first place.

Brining it is supposed to be good, I get a crown so didn’t do it but will try next year. We normally put loads of butter on the bread cover with streaky bacon and an onion in the cavity. Cook upside down for 20 mins a pound then last half hour turn it over on high. Rest it for at least half hour. Just be careful on cooking time

Sort out Greece.

Use a temperature probe and take the turkey out immediately once the core is cooked.

I use a while block of butter forced up under the skin on the breast and I wrap the legs in streaky bacon.

Put the bird on top of a trivet of vegetables and a glass of white wine. Put parchment paper over the bird before tightly wrapping it in thick foil.

Cook until about an hour before the end of recommenced cooking times, then check every 15 mins. Remove from the oven as soon as it reaches core temperature and wrap in a towel to keep warm whist you do the roast potatoes.

Dont rely on printed cooking time, rely on the thermometer.

What temperature should it be.? I always think the instructions on the wrapper are too long.

@florentina1

What temperature should it be.? I always think the instructions on the wrapper are too long.

70oC with temperature probe in for two mins.

Check thickest part of the breast & thickest part of the leg.

Big bird takes lower slower temp to cook. I do mine on 170- 180oC. Use the package as a rough guide but start testing the internal temperature an hour before it's due out of the oven, then every 15 mins after.

This is a fantastic way to do it, honestly it's the best

www.raymondblanc.com/recipes/the-perfect-roast-turkey/

Roast it upside down with some butter and oranges cut into eighths in the cavity. The buttery juices drip into the breast and make it moister/tastier. Flip back up for the last hour or so to brown the skin.

Clementines/tangerines work too. If you like tarragon that’s a good addition to the cavity too.