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Cooking the turkey
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Total Time:
3 hours 30 minutes
Prepare and cook bird with enough time for resting. Timing is crucial for a successful meal. Plan accordingly for best results.
Ingredients:
  • 12 rashers of smoked streaky higher-welfare bacon
  • 2 heaped tablespoons plain flour
  • 2 tablespoons cranberry sauce
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Calculate the cooking time based on the bird's weight - 25 to 30 minutes per kilo for higher-welfare birds and 35 to 40 minutes per kilo for standard birds. For a 7kg bird, cook it for slightly over 3 hours. Around 1 hour before it's done, uncover the bird, lay bacon rashers on top in a criss-cross pattern, then return to the oven until golden and fully cooked. Check for doneness by inserting a knife into the thickest part of the thigh - if juices run clear, it's ready. For precision, use a meat thermometer aiming for 65ºC for top-quality birds and 70ºC for standard birds. Let the turkey rest covered with foil and a tea towel for up to 2 hours. Make gravy using the tray with vegetables and juices. Skim excess fat, add flour, water, and cranberry sauce, simmer until desired consistency, strain, season, and keep warm until serving.

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