Turkey Hints and Tips

Basting the bird

Regular basting is a must as it keeps the bird moist as well as improving the colour and flavour of the skin.

Resting the roast

If you leave the roast to relax before carving, all the juices that have bubbled up to the surface will seep back and ensure the bird is moist and succulent. Let rest in the roasting tin or a warmed platter in a warm place (not in a draught) loosely covered with foil.

Testing for doneness

Take a look at the bird, the legs and wings should be easily wobbly. With a small, sharp knife, pierce right down into the thickest part of the thigh, where it is closest to the breast. If the juices run pink, then the bird is not yet cooked through so return to the oven and cook for another 10 minutes, then check again. When the juices run clear, it is ready to be rested and served. If using a meat thermometer, the temperature should reach 75 C (165 F).