- Set your oven to 190C/170C fan/gas 5.
- For accurate timing, always weigh your turkey after it has been stuffed… if it is very large, you may need to use bathroom scales!
- The latest advice from the British Turkey Information Service is that if the turkey is over 4kg, calculate 20 mins per kg + 90 mins. If the bird is under 4kg, calculate 20 mins per kg + 70 mins.
- To test if it’s done, make sure the juices run clear when you pierce the thigh where it meets the body. If not, put it back in the oven for another 20 mins, then test again.
- Bring the joint up to room temperature. Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g, plus a further 20-30 minutes.
- Preheat the oven to 220°C/fan200°C/gas 7.
- Put the turkey joint, skin-side up, into a roasting tin and pour around 450ml water or a mixture of white wine and chicken stock. Spread softened butter over the skin and season well.
- Cover the joint and tin completely with foil, sealing it well under the rim of the tin, then roast for 20 minutes fo the calculated cooking – this gets the heat right into the centre of the joint. Lower the temperature to 200°C/fan180°C/gas 6 and cook for the remainder of the cooking time, uncovering the joint for the last 20 minutes to brown the skin.
- Preheat oven to 180oC, Fan 160oC, Gas Mark 4.
- Remove giblets etc and any spare fat from inside cavity.
- Use the spare fat to spread over the legs of the goose.
- Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg
- Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin
- Cover loosely with foil and place in the middle of the preheated oven.
- Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
- Remove the foil for the last 30 minutes of cook time. When the cooking time’s up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast
- All cooking appliances vary in performance, these are guidelines only
- Preheat your oven to 200°C, Fan 180°C, Gas Mark 6. Weigh the duck without giblets and pat the skin of the duck with a kitchen towel to remove excess moisture.
- Prick the skin around the duck legs.
- Season the duck all over with salt and pepper.
- Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra.
- When the duck is cooked cover with foil and rest for 10-20 minutes before serving.