![\"Christmas](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Christmas-Turkey-with-Cranberry-sauce.jpg\" "\\"Christmas")
This anxious obsession that so many Christmas cooks have with cooking the perfect\u00a0turkey led me to find a timer that we now distribute free to our customers both online and in store. It pops\u00a0when the turkey is ready and has taken the stress out of cooking turkey, allowing\u00a0everyone to serve meat that is cooked to perfection.<\/p>\n
Christmas Turkey with Cranberry Sauce – Printer Friendly Download<\/strong><\/a><\/p>\n Stuffing<\/strong><\/p>\n (makes 10 portions)<\/strong><\/p>\n Preheat the oven to 200\u00b0C\/400\u00b0F\/gas mark 6.\u00a0Weigh the turkey when it is stuffed and ready to cook.\u00a0Allow approximately 15 minutes per 500 g\/1 lb. Make\u00a0the stuffing by heating the oil in a pan and frying the\u00a0onion until aromatic but not brown. If using fresh\u00a0chestnuts, make slits on both sides using a small knife\u00a0and boil the chestnuts in water for 10 minutes. Drain\u00a0and remove the outer shell and skins while the chestnuts\u00a0are still warm. Cook the chestnuts in a little water or\u00a0stock for about 5 minutes and then drain. Chop into\u00a0small dice and combine in a bowl with the cooked\u00a0onion and the rest of the ingredients. Stuff the turkey\u00a0and place any leftover stuffing into a loaf tin.\u00a0Lift the skin of the turkey by pushing your fingers between\u00a0the meat and the skin from the neck over the breast,\u00a0and insert the butter to lubricate the turkey throughout\u00a0the long cooking process. Place the turkey on a baking\u00a0tray on its side, and coat with the oil. Cover the tin with\u00a0aluminium foil and roast for 30 minutes, then turn the\u00a0turkey on to its other side, basting well with the pan\u00a0juices. Baste the turkey every 30 minutes throughout\u00a0the cooking process. Thirty minutes before cooking is\u00a0completed, turn the turkey breast side up, baste well\u00a0and return to the oven without the foil to allow the skin\u00a0to become crisp. Cover the turkey with foil and rest it\u00a0for at least 15 minutes before carving.\u00a0To make the cranberry sauce, simmer all the ingredients\u00a0in a covered pan until the cranberries are soft. The\u00a0cranberry sauce can be made in advance and kept in\u00a0a sterile jar. It also makes a lovely Christmas gift.<\/p>\n We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" This anxious obsession that so many Christmas cooks have with cooking the perfect\u00a0turkey led me to find a timer that we now distribute free to our customers both online and in store. It pops\u00a0when the turkey is ready and has taken the stress out of cooking turkey, allowing\u00a0everyone to serve meat that is cooked to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,5],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nIngredients<\/h2>\n
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To Cook<\/h2>\n