P三级成人视频reheat the oven to 200C/400F/gas mark 6. Put the turkey in the oven and cook for 15 minutes then turn down the oven to 180C/350F/gas mark 4 and cook for a further:
三级成人视频Please note that weights include stuffing and that cooking times are only approximate.
T三级成人视频he UK consumed approximately 10 million turkeys in 2016, although it didn't become a popular centrepiece on our tables till the mid-1950's when the birds became more readily available and therefore cheaper.
"If money isn't an issue I would go for a free-range turkey, and preferably a fresh one from the butchers as opposed to frozen from the supermarket," recommends Giles. When the bird is frozen, the water content and other juices expand and rupture cells, which results in a loss of flavour, texture and a watery bird going in the oven.
The most common breeds of turkey in the UK are standard white, bronze and Norfolk black breeds. The bronzed turkey is native to the UK and the traditional and the original bird. It is naturally slower growing than the white turkey, which were introduced as the concept of turkey at Christmas became popularised. Because of this they have a stronger flavour than the white turkey but are usually more expensive.
三级成人视频You can also get different cuts from your supermarket or butchers. Turkey joints are easy to carve and much smaller than a whole turkey so cook in less time, while a crown is a whole turkey without the legs and wings so better for people who just prefer the white meat. If you're a turkey legs kind of person and enjoy the stuffing within the turkey, the only way to go is buying a whole one.
If you do buy a frozen bird, defrost it thoroughly in a fridge, allowing 10-12 hours per kg of bird.