Defrost a frozen turkey thoroughly before cooking.
Take out a chilled turkey from the fridge the night before when you go to bed so that room temp is reached when it goes ion the oven.
For 6.5k bird 220°C for 40 mins then 170°C for 2.5 to 3 hours.
Internal temp of bird at thighs should be 75°C on a meat probe
Cut off the wings and use for the gravy
Spread soft butter all over the bird and season.
Cover the bird with loose tinfoil
Baste frequently during the cooking
Check the meat is not pink, if it is cook for longer.
LET THE BIRD REST FOR AT LEAST 45 MINS, THIS WILL HELP THE JUICES SETTLE AND KEEP THE MEAT MORE MOIST. COVER WITH FOIL WHILE IT IS RESTING.
Some cook the turkey in a cold oven to start with and then up the temp..120, then 130 then 150 and 170 for the last hour.... Choice!
The same basic rules as turkey.
Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
Stuff a couple of lemons and limes fruit with some herb sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
Drizzle the skin with honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
Cook a 6k bird for 15 mins per 450 grams plus 20 minutes,
Internal temp of meat should be 75°C
The same basic rules.
Preheat the oven to its highest setting (220C/425F/Gas 7 or higher).
Internal temp 75°C
In a bowl mix salt, pepper and sprigs of rosemary and thyme
Fill the inside of the duck with the mixture. Fold the skin to seal the opening and give the duck a good shake to coat the inside with the seasoning and herbs. Pour in a little water to mix with the stuffing.
Leave in the fridge overnight.
Get a roasting tray with a trivet. Place the duck on the trivet and pull the skin tight and arrange the duck neatly on the trivet.
Coat the whole of the skin with boiling water. Pat dry with paper towel.
Sprinkle the whole duck with vinegar - astringent (this will make the skin crispy when cooked).
Lay half a dozen strips of streaky bacon over the top of the duck.
Cover in baking foil, folding to seal the edges to the edges of the tray (this will keep in the steam while in the oven).
Roast for 30 minutes. Remove the foil and bacon, reduce the oven to 200C/400F/Gas 6 and roast for another hour. During this hour baste the duck after 30 minutes, by spooning the fat from the bottom of the roasted tray over the back of the duck.
After the hour baste again, then turn the oven back up to 220C/425F/Gas 7 and roast for a final 15 minutes to crisp the skin.
Remove from the oven and leave the duck to rest for 15-20 minutes.
FOR A 4K PIECE OF UNSMOKED GAMMON
Internal temp should be 68°C
Boil and drain
Put back in the pan and add onion, celery, bay leaves, peppercorns.
Boil for 20 mins per 500grams.
Remove from the pan and leave to cool for 15 mins
Line a roasting tin with foil
Remove the skin from the gammon with a sharp knife, leaving as much of the fat as possible
Diamond cut the fat and place a clove into each diamond
Mix together some honey and mustard and brush half over the fat including one side of the meat.
Roast in a hot oven for 10 mins then take out and brush with the remaining glaze,
Roast again for a further 10 to 15 minutes.
Cover loosely with foil if the meat is browning too much.
Rest for 30 minutes before carving or leave to get cold for buffets and sandwiches.
The boiling juices can be saved for soup