Turkey

Turkeys can vary in weight from 7-40lb (3and half to 20 kg). They are cleaned and trussed in the same way as chicken. The wish-bone should always be removed before trussing. The sinews should be drawn out of the legs. Allow 1/2 lb (200 g) per porion raw weight.

Turkey

When cooking a large turkey the legs may be removed, boned, rolled, tied and roasted seperately from the remainder of the bird. This will reduce the cooking time and enable the legs and breast to cook more evenly.

Stuffing may be rolled in foil, steamed or baked and thickly sliced. If firmer stuffing is required, mix in one or two raw eggs before cooking.

Signs of Quality

Large full breast with undamaged skin and no signs of stickness.

Legs smooth with supple feet and a short spur.

As birds age the legs turn scaly and the feet harden.