One spice that I return to time and time again is sumac ... ways to prevent the turkey from drying out is to lace bacon ...

or turkey breast joint can vary greatly in terms of preparation, size and cooking time. Sometimes the two breasts are left connected, and the space between them is stuffed, creating quite a large ...

Then, add the remaining bay leaves under the skin of the turkey breasts. Put the turkey into a roasting tray, with the breasts facing upwards, and spread the rest of the butter across the skin.

Cheshire West and Chester council warn: “The Christmas period means cooking food ... details like your turkey’s stuffing status, cut, weight, and ideal serving time. As an aside, the public ...

It's that time of year again ... According to expert advice, wrapping the turkey breast in foil about an hour into the roasting process can help keep the meat juicy. However, be careful not ...

Pat it very dry before putting it in the roasting pan, on a roasting rack, breast ... turkey 12 minutes for every 500g in size. Turkeys usually range from 4-8kg, so this total cooking time can ...

In Britain, a perfect turkey is often the star of the Christmas table but we can all remember a time when a poorly cooked ...

“I like to rest the crown for half the cooking time, so if you ... Feel along the turkey’s backbone and slice down the side of it, to remove the whole breast in a single piece.

Cook times vary by weight, which is why Basile recommends having a digital meat thermometer on hand. He suggests probing turkey breast and the area by the joint by the hip where it takes a little bit ...