Picking the right Christmas turkey can be a bit of a chore, as you need to consider how many people you will be cooking for, what their appetites are like, and thus what size bird you will need on the day.
As a general rule, a 3kg turkey will serve six to seven people; a 4kg serves eight to nine; a 6kg turkey serves 12 to 13; an 8kg turkey serves 16 to 18; and a 10kg turkey serves 20.
When cooking this year, follow these simple instructions to produce a turkey that all your guests will be talking about until Christmas time next year!
Turkey cooking times
Take the turkey out of the fridge an hour before roasting to allow it to come to room temperature. Weigh the turkey after you have stuffed it to work out the cooking time.
For turkeys up to 8kgs allow 15 to 20 minutes per ½kg and for turkeys over 8kgs, allow 10 to 15 minutes per ½kg.
Preheat the oven to Gas Mark 7, 220°C (450°F ). Cover the turkey loosely with tin foil and roast for ¾ hour then reduce the heat to Gas Mark 3, 170°C (325°F ). For the last half hour, remove the tin foil.
To test if the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 minutes more, then test again. Alternatively use a meat thermometer. This will eliminate guesswork.
When cooked, transfer the turkey to a platter. Cover with foil, then a couple of tea towels, and allow to rest for at least 30 minutes before carving. This will make the turkey easier to carve and it also gives you a chance to turn up the heat on the oven and finish the ham and roast potatoes.
Cooking times
2kgs - 1 hour and 10 minutes
4kgs - 2 hours and 20 minutes
6kgs - 3 hours and 30 minutes
8kgs - 4 hours and 10 minutes
10kgs - 4 hours and 50 minutes
Creative turkey and ham leftover ideas
Add to macaroni and cheese to make a nutritious and filling supper that all the family will enjoy. Chop up and add to scrambled eggs and omelettes. Combine with a tin of tomatoes, some garlic and basil for a tasty pasta sauce.
Cooked ham and/or turkey, spinach, cheese and eggs are a delicious combination for quiches and tarts. Use in a salad with chopped tomatoes, sliced avocado, mixed leaves and a blue cheese dressing.
Toast some bread and top with sliced ham, roasted peppers, a few sprigs of thyme and a slice of cheese. Pop under the grill until the cheese is bubbling.
Team up with a fruity chutney or stuffing to make sandwiches on St Stephen's Day. The turkey carcasd and ham bone will make wonderful stock for soup.
