When a turkey (or other bird) is cooking, the heat finds it hardest to reach the part where the thigh meets the breast. Test the bird for doneness here to be sure the rest of it will be cooked through.
-Cut the skin where the breast and thigh join.
-Pierce the thigh or breast meat that's exposed by the cut skin, in the thickest part.
-If the juices run clear, the turkey is cooked through. If they are still pink, return the bird to the oven for a further 20-30 minutes, then try again.
How to roast a turkey
Spicy chicken with vegetable ragù
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
