Sadly, after the sudden death of Bob Buckingham in November, his wife, Elizabeth, was understandably under severe pressure this Christmas at the Smallholding in Chadbury, so our tukey came instead from Ann & Micky Meadows at Home Farm on Bredon Hill, whose family has been rearing turkeys for over 50 years.
Why do you bone a turkey?
Have you ever found turkey breast to be dry? The problem with roasting turkey on the bone is that the breast meat, being much thinner cooks quicker than the thick thigh meat, so by the time the thigh meat is cooked, the breast meat is overcooked. Cooking the breast and legs seperately avoids this. Boning them means they are both easier to carve and you can slice large slices that stay together i.e. it looks better when plated.
How to bone a turkey
1. The legs are taken off first.
2. Cut through the knuckle, then put the legs to one side.
Here it is placed on a potato trivet - potato, lemon and thyme, so the lemon and thyme aromas would be going up into the turkey as it cooked, and the butter and thyme would be basting it from the top.
1. Run the knife down the bone as if you're scraping the meat from the bone. The more acurately you do this, and the sharper your knife is, the more it stays in tact.
5. Stuffing, here is sausagemeat, aricots, spices and fresh herbs:
6. To hold the stuffing in place, I add a piece of the reserved wing meat (see 6 above) to make up for the small amount of skin:
7. Then they are rolled, tied and roasted:
When is my roast cooked?
Christmas lunch delivered chilled to your door with simple heating instructions, or cooked and served in your home by chef and waiting staff - http://www.christmaslunchdelivery.co.uk/
Christmas Day 2008