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Every year thousands of meal-makers face the daunting prospect
of cooking the Christmas turkey for the very first time and often not just for
immediate family or friends but the in-laws as well! Fear
not, help is at hand, my good friend and fellow food writer Roz Denny has compiled
the most useful set of instructions which take into account the fact that turkeys
these days are sold by metric weight and most cooking times are given by the pound.
Going metric without the bathroom scales The
UK Metric Association says it makes sense to give cooking time in minutes per
kilogram, rather than per pound.
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| Bathroom scales are for people, not Christmas turkeys
| As turkeys are often too heavy for
kitchen weights, cooks often end up trying to reweigh the birds on the bathroom
scales. Here's how to do it: roast the turkey
for 40 minutes per kilogram at 190°C/Gas Mark 5. Add 10 minutes for each additional
quarter of a kilogram. My own addition to the instructions
involves laying two broad strips of foil one lengthways and one across the base
of your roasting tin, allowing sufficent foil to draw up over the bird. This
creates a 'tent' leaving sufficent space for the hot air to circulate within.
Fold back the foil for the final 20-30 minutes of
the cooking time to brown and crisp the skin. Roz
Denny's tips for a perfect roast turkey: Happy Cooking and Happy Christmas | 
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