Sixty years of rearing turkeys, and of answering the same questions on the phone every December. Here are the answers, written down.
Order the right size, give it the right time, and rest it properly. Everything else is detail.
Timings per kilo, the temperature that actually matters, and how to keep the breast moist.
A full timing table by weight, plus defrosting times and the stuffing rule most people get wrong.
Our serving guide by cut, weight and number of guests, with a table.
The days after Christmas are the reason to buy a bird bigger than you strictly need.
The classic St Stephen’s Day turkey and ham pie. A proper way to use up Christmas leftovers, with a creamy leek sauce and all butter pastry.
Do not bin the carcass. A simple turkey stock recipe, and the broth to make with it, from the turkey specialists in Co. Meath.
