Prepare the perfect turkey

Shop at Swiss Butchery for the tastiest turkeys available fresh, frozen, marinated with special blends of herbs and seasoning, and with three different stuffings. Also on offer is a wide range of hams and novelty hams such as Grand Marnier Honey-glazed ham and Hand-crushed Cranberry Port-infused ham and a wide assortment of sweets, wines, sauces and other condiments.
www.swiss-butchery.com.sg, Email: janice@swiss-butchery.com.sg WEST 30/32 Greenwood Avenue. Tel: 6468 7588. #01-05 Coronation Shopping Plaza, 587 Bukit Timah Road. Tel: 6463 8080.
CENTRAL #01-02 Tanglin Post Office (Friven + Co), 56 Tanglin Road. Tel: 6235 8080.

How to get it right...
1.  Turkeys roast best in an oven pre-heated to 180°C. Remember, timing varies according to the weight of
the turkey.
2.  A five-kilo turkey takes around 2¾ to three hours to cook, a six-kilo turkey takes around 3 to 3½ hours and an eight-kilo turkey takes 3¾ to 4 hours.
3.  Cover the turkey with foil to prevent excessive browning and remove the foil for the last 45 minutes
of roasting.
4.  To check whether the turkey is cooked, the best gauge is to use a meat thermometer. Insert it into the thickest part of the thigh; when the internal temperature reaches 80°C, the turkey is done.
5.  Rest your turkey for at least 20 to 30 minutes after cooking before carving, to ensure juicy and tender meat.

 

Posted Dec 2010