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Turkey Pop Up Timer Instructions & Cooking Instructions for Turkey, Turkey Breast Roast & Capons

Turkey Pop Up Timer Instructions & Cooking Instructions for Turkey, Turkey Breast Roast & Capons


This year we have added a pop up timer into ever turkey purchase for full instructions please see below:

For preparation perfection the Pop Up Timer is the answer. These timers eliminate guesswork in accurately measuring temperatures and indicating 'doneness', therefore reducing risk and increasing safety. The timer is easy to insert into any product.

Push the pop up timer into the thickest part of the breast and pop the turkey into the oven. The pop up timer will 'pop up' when the meat reaches a temperature of 163 degrees Fahrenheit/ 73 degrees centigrade which is the internal temperature you want for it to be cooked. Please also ensure juices run clear also.

This video is really helpful and shows how to use it on a whole turkey. https://www.youtube.com/watch?v=y3zSl97LLPo&feature=emb_logo

Please note if your turkey has been stuffed, it is important to check the temperature of the stuffing. The stuffing should also be 73 degrees.

The pop up timer is suitable for: 
Turkey Crown
Turkey breast 3 – 7 lbs
Beef medium rare 7 – 10lbs
Beef well done under 10lbs
Veal, Meat loaf, Pork roast 4-8 lbs

Turkey Cooking Instructions: 

Cooking times are based on an unstuffed bird. It's safer to cook your stuffing in a separate roasting tin rather than inside the bird, so that it cooks more easily and the guidelines are more accurate.

If you cook your bird with the stuffing inside, you need to allow extra time for the stuffing and for the fact that it cooks more slowly.

As a general guide, in an oven preheated to 180C (350F, gas mark 4):

  • allow 45 minutes per kilogram, plus 20 minutes, for a turkey under 4.5kg
  • allow 40 minutes per kilogram for a turkey that's between 4.5kg and 6.5kg
  • allow 35 minutes per kilogram for a turkey of more than 6.5kg

Cover your turkey with foil during cooking but uncover it for the final 30 minutes to brown the skin. To stop the meat drying out, baste it every hour during cooking.

Rolled Turkey Breast Roast Cooking Times: 

With a boneless turkey breast joint, the shape is even and you’re not worrying about dry breast and undercooked leg pieces.

Weigh the meat. At 180°C in a Fan Assisted oven: allow 20 minutes for every kg and then add 70 minutes if the joint is under 4kg or 90 minutes if it’s over 4kg.

Then add a further 15 minutes simply because you will open the oven during the roast, you’ll be adding other things to the oven as the meat cooks. This lowers the temperature and hinders heat reaching the bird. That extra 15 minutes is a good safety net. In any case, always cook until the juices run clear when skewered in the centre.

 

Capon Cooking Times: 

Weigh the meat. At 180°C in a Fan Assisted oven: Place capon on a rack in a roasting pan. Roast for 15 minutes per pound (454g) or until juices are clear. Then add a further 15 minutes simply because you will open the oven during the roast, you’ll be adding other things to the oven as the meat cooks. This lowers the temperature and hinders heat reaching the bird. That extra 15 minutes is a good safety net. In any case, always cook until the juices run clear when skewered in the centre.

Remember if you cook your bird with the stuffing inside, you need to allow extra time for the stuffing and for the fact that it cooks more slowly.

 

Buying Turkey
A 12lb (5.4kg) turkey (weight when dressed) gives 12 average portions. Your butcher will always advise you on size.

Storing the Turkey:
Ensure giblets are removed. Place both giblets and
turkey in the refrigerator.

Accompaniments:
Pigs in Blankets, Chipolatas and stuffing's (including Chestnut Stuffing), Roast Potatoes, Brussel Sprouts, braised Celery or Carrots and Peas. Thickened gravy from giblet stock plus a little wine.

Chestnut Stuffing Recipe:

blend 1lb (450g) freshly made or canned unsweetened chestnut puree with 6oz (175g)chopped, uncooked dried apricots, 6oz (175g) chopped hazelnuts or chestnuts, 3oz (75g) seedless raisins, 2 tablespoons chopped parsley, 2oz (50g) melted butter and seasoning.

Gives 12 to 16 portions.

Cranberry Sauce: Flavour this with a little port wine and orange juice.

Special Bread Sauce:  Add a little cream and a pinch of nutmeg.

Stuffing the Turkey:
NEVER stuff the body cavity just the neck end. Leave air space between stuffing and flesh. Bake extra stuffing in
dished or make into balls.

Roasting Turkey without a pop up timer: 
Cover flesh with soft butter. Cook breast side downwards for the first half of cooking time then turn 425° F / 220° C /
Gas Mark 7 for one hour then 375° F / 190° C / Gas Mark 5. Allow 15 minutes per lb (450g) plus 15 minutes for a
bird up to 12lb (5.4kg). Over this weight allow extra 12 minutes per lb (450g) to 20lb (9kg); then 9 minutes for
each extra lb (450g).

To test if cooked:

  • Insert knife where leg joins body; juice must be colourless and not pink.

Carving Turkey: 

  • Sever one leg from the body to enable you to carve the breast.

Using Cooked Turkey: 

  • Cold turkey makes wonderful salads in various dressings.
  • Use in a casserole in a good sauce. Make curries.
  • Fill pancakes or omelettes with turkey and stuffing.

 

 

01698 328484

179 Main Street, Bellshill, ML4 1AH

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