![]() ![]() If you truly want to cook your dark meat to 180F, you can do so, but either remove or tent the turkey breasts to prevent them from getting dry. At this time, you can remove it from the oven even if you see pink juices in the pan. Although such turkeys are more affordable, the conditions they endure are extremely grim, as they are packed in at high densities, with little room to move around and no access to sunlight – all of which produces a noticeably inferior meat. Overall, turkey is done when it reaches an internal temperature of 165F in its breasts. They are rarely labelled as such, but the low price is a giveaway. Battery (or 'factory') reared turkeys are the most commonly available kind.The Freedom Food label can also be used by producers that meet the RSPCA's welfare standards. Free-range turkeys should have had some access to the open air and are usually cheaper than organic.Look for the Soil Association sticker if you'd like to buy organic. ![]() As they are allowed to mature slowly, their flesh is firm and flavourful however, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds. Organic turkey is the most expensive, as the most stringent farming standards will have been adhered to at all stages of the animal's life, including being allowed to roam outside during the day and being fed a mainly organic diet.If it's very large, you may need to use bathroom scales. Before serving the turkey, check that the meat is steaming hot throughout, there is no pink meat visible and when you cut into the thickest part of the meat, the juices run clear.įor accurate timing, always weigh your turkey after it has been stuffed.Don’t cover the turkey too tightly if you want the skin to stay crisp, but keep it warm. Remove the turkey from the oven and rest in a warm place for 30-45 mins – don’t skip this step as the juices won’t be reabsorbed back into the turkey and will run out if you carve it straightaway.If the thickest part of the meat has reached 165. The turkey will continue to cook and the temperature will rise while it rests. If you arent sure whether or not your turkey is done cooking, you can use a meat thermometer to check it. For a turkey of this weight, the cooking time should be 3½-4 hrs. Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C.Smear the butter all over the turkey and season with salt and pepper.1 free-range turkey (5kg will feed eight people). ![]()
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