Phil Vickery's turkey masterclass
Are you on turkey duty this year? Don’t do anything until you’ve heard Phil Vickery’s foolproof guide. His masterclass is the only one you’ll need.
And just to add to the hi jinx, we’ll be attempting a new Guinness World record for the fastest turkey carving!
With thanks to Guinness World Records. All current records are listed in the book Guinness World Records 2019.
Phil's turkey tips
Phil says: This is a really tasty and easy roast recipe that won't let you down on the big day! My method is different from traditional methods and has a unique set of steps for preparation and cooking. If you follow these simple steps closely you will get a perfectly cooked succulent turkey in just a couple of hours.
Key points: The oven needs to be set to Gas 6 / 400 °F / 200 °C / 180 °C FanThe tray needs to be filled with the right amount of liquid and brought to a rapid boilOnce REALLY well-sealed with foil (very important) the tray needs to boil rapidly for five minutes, before transferring to the preheated oven
Ingredients
Serves: 8-10
Prep Time: 25 mins
Ready in: approximately 2.5 hours
Ingredients
1 x 5 kg just under 12lb, bronze turkey, with giblets and the wish bone removed
2 large carrots, peeled
2 large onion, peeled
6 sticks of celery
1 leek
2 bay leaves
2 chicken stock cubes (optionally Gluten-Free stock cubes)
½ bottle dry white wine
2 pints cold water
Salt and freshly ground black pepper
55g melted butter
2 tbsp roughly cornflour
4-6 tbsp cold water
Method
The oven needs to be set to Gas 6 / 400 °F / 200 °C / 180 °C Fan
The tray needs to be filled with the right amount of liquid and brought to a rapid boil
Once REALLY well sealed with foil (very important) the tray needs to boil rapidly for 5 minutes, before transferring to the preheated oven
Ovens vary so much, heat control, thermostats, fan assisted etc. so keep an eye on the cooking. I can only give you information based on my oven and experience, so be prepared for fluctuations in cooking and timings. But to the best of my ability I will be as precise as possible.
Preheat the oven to Gas 6 / 400 °F / 200 °C / 180 °C Fan
First job is to remove the giblets from the bird, and if you are using a frozen bird then make sure that it is fully defrosted
Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity.(some suggested recipes at the bottom of this page)
Tie the legs and the parson's nose together with a piece of string and secure well, so the stuffing is held inside the bird
Chop all the vegetables into large chunks and place in the bottom of a large baking tray place the turkey on top, the tray should be large enough so the bird has at least 2 inch (5cm) gap all around
Pour in the white wine, cold water and chicken stock cube, and place the whole tray on to the stove
Bring to the boil and cover tightly with two layers of foil and pop into a preheated oven
THIS IS THE MOST IMPORTANT POINT Simmer for 5 minutes, covered to get the steam and heat going!
Cook the bird for about 2 hours, approximately. (See table below for your turkey size). To check if the bird is cooked, remove from the oven carefully as there will be a lot of stock, wine and turkey juices.
Remove the foil and insert a knife where the thigh attaches itself to the body of the bird, the juices should run clear. If not, then cover again with foil and cook for a further 20 minutes
When the bird is cooked, remove from the oven, turn the oven up to Gas 8 / 450 °F / 230 °C / 210 °C Fan
Tip off the juices for the gravy, then brush the bird well with melted butter or oil and return to the oven to brown beautifully (See table below for your turkey size)
Once browned, remove from oven and wrap in a double layer of foil then 2 clean tea towels, this should keep warm for up to 1 hour
To serve
Re-boil the stock and juices, you may need to add a little more water in a saucepan and skim well.
The timingsPhil says: At this time of year, I always get lots of questions from people worrying about their turkey, so, here are a few of my top tips to help you relax and have a stress-free Christmas.
What size turkey do I need?
Allow 500g / 1lb of meat on the bone for each person, this will give you enough for a meal with some left over. 6-8 people: 4kg (8lbs 13oz) turkey 10 people: 5kg (11lbs) turkey 12 people: 6kg (13lbs 4oz) turkey Make sure you have a roasting tray big enough for your bird and that it will fit in your oven.
How long to defrost a frozen turkey?
At a cool room temperature (no more than 17.5°C), it will take about 2 hours for every 450g / 16oz
How do I calculate the cooking time?
My method is different from traditional methods and has a unique set of steps for preparation and cooking. If you follow these simple steps closely you will get a perfectly cooked succulent turkey in just a couple of hours.
Stuffed turkey cooking timesTurkey crown cooking timesThese times are approximate, so be aware.
Do I need to rest the turkey?
Absolutely YES, resting time is the real key to a succulent turkey; it allows the meat to relax making it tender and juicy, and to finish cooking. I have found 1 hour is the ideal length of time to rest if you wrap it in foil and importantly it frees up your oven to cook everything else.