When you order your Turkey from the butcher ask him to remove the legs and bone them out & invest in a meat probe.
On Christmas Eve cut the tendons out of the boned legs and get your favourite quality sausage meat and add dried fruit and nuts, lay inside the boned Turkey leg and wrap it around the stuffing. Wrap this in cling film creating a tight piped sausage shape and then further wrap in foil to create a ‘Christmas Cracker’.
Poach the Turkey in a pan of simmering water for approximately 2 hours and probe to ensure that the temperature has reached 65 – 70ºc, unwrap, allow to cool & refrigerate. On Christmas Day soften some butter in a pan and colour the meat, take out of the pan and place in the oven until hot, slice & serve.
Cook the Turkey in the oven at approximately 180ºc and probe the thickest part of the breast at the bottom of the crown and ensure the temperature is 65ºc. Let the Turkey rest for approximately an hour by turning the crown upside down and as the meat relaxes the juices will flow back into the meat, keeping it moist.
Many thanks to you Terry, and a Merry Christmas to you, and to all of our readers and supporters. From our small but dedicated team here at Living Wales.
Tips from Stephen Terry
The Hardwick Phone: 01873 854220
Many thanks to you Terry, and a Merry Christmas to you and to all of our readers and supporters. From our small but dedicated team here at Living Wales.
Free Range Turkeys & meats farms/providers in South Wales
Madgett’s Farm Free Range Poultry
Telephone: 01291 680174
Usk Vale Poultry
Maesmawr Farm, Glascoed
Telephone: 01495 762295
Thronhill Farm Shop
Capel Gwilym Rd, Thronhill, Cardiff
Telephone: 029 20611 707
Cuckoo Mill Farm
Telephone: 01437 762139
Tyn Y Fron, Newtown, Powys
Telephone: 01686 627979
Douglas Willis Ltd
5 Grange Ind. Est, Cwmbran
Telephone: 01633 877777
Cefn Golau Organic Turkeys
Cefn Golau, Hay-on-wye, Powys
Telephone: 01938 500128
Telephone: 01267 253570