Roast Turkey Legs Jamie Oliver Food

ROAST TURKEY FOR 6

Steps:

• GET AHEAD
• 1. Check the main turkey cavity for the bag of giblets; if they're in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they'll give your gravy will be incredible - trust me.
• 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves.
• 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You'll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish.
• 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter.
• 5. Halve the clementines and place in the main turkey cavity with the remaining thyme - not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.
• 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side.
• 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper.
• 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray.
• ON THE DAY
• 1. Take your turkey out of the fridge 1 hour before it's due to go in the oven.
• 2. Preheat the oven to 180°C/350°F/gas 4.
• 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown.
• 4. The simplest way to check it's cooked is to stick a knife into the thickest part of the thigh - if the juices run clear, it's done.
• 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like.
• 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date.
• CARVING THE TURKEY
• 1. Once the turkey has rested, it's time to carve. There are two ways you can do this.
• - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat - it's so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
• - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

JAMIE'S EASY TURKEY - 2 WAYS

Steps:

• GET-AHEAD
• 1. You can do all this prep on Christmas Eve, ready for the big day. Check the main cavity for the bag of giblets, and if they're in there, remove them and tip into a large roasting tray. The flavour they will add to your gravy will be incredible - trust me.
• 2. Peel and quarter the onions, and roughly chop the rest of the veg (there's no need to peel them), adding everything to the tray as you go. Halve and add the clementines, then throw in the woody herbs and bay leaves.
• 3. Fill the neck cavity with half of the stuffing (don't stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet.
• 4. Lay your deboned turkey legs skin-side down on a board. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect - just try to make it roughly the same thickness all over. Start by slicing away from you into the thickest part of the meat, then fold over and open it out flat, like a book.
• 5. Lay 16 x 30cm pieces of string on your chopping board in two sets of eight, making sure there is a 2cm gap in between each piece. Place the turkey legs skin-side down on top of the string, ensuring there are 8 pieces under each leg. Pack the remaining stuffing into the middle of each leg, filling in any pockets left by the bones, then wrap the meat back over and tie it tightly with the string using a double-knot. Transfer to a small roasting tray. Drizzle 1 tablespoon of olive oil over each of the legs and crown, and rub it into the meat, then cover both trays with tin foil and store in the fridge overnight.
• ON THE DAY
• 6. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven.
• 7. Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper.
• 8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray.
• 9. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast - if the juices run clear, it's done. If you're worried, you could also use a meat thermometer. You need to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly's turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
• 10. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, and brush the legs with the maple syrup or honey. Cover with a double layer of tin foil and a clean tea towel, then leave to rest for up to 2 hours while you crack on with everything else. To see how you finish off your gravy, check out my Chestnut gravy recipe.
• CARVE
• 11. To carve the legs, cut off the string and slice, at an angle, through the juicy leg meat. For the crown, cut along the backbone with the length of your knife all the way down it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.
• These nutritional values are based on 120g of cooked turkey, per person.

JAMIE'S EASY TURKEY

Steps:

• PREP - if you want to get ahead, do all this prep on Christmas Eve, ready for the big day. Either way, get your turkey out of the fridge 1 to 2 hours in advance, depending on its size, so it can come up to room temperature.
• Check the main cavity for the bag of giblets, and if they're in there, remove them and tip into your roasting tray. The added flavour for your gravy later will be incredible - trust me.
• Warm the butter in your hands then rub and massage it all over the bird, getting into all the nooks and crannies, then sprinkle from a height with sea salt and black pepper.
• Halve the clementine and place in the main cavity with the fresh herbs - you don't want to pack it full as you want to allow hot air to circulate.
• Use a handful (200g) of Gennaro's pork & onion stuffing to fill the neck cavity, but don't stuff it in too tightly, then pull the skin back over it and tuck it under the bird. You'll get a good contrast between the soft, juicy stuffing here and the crispier stuff you can bake off in a dish.
• Roughly chop the veg - there's no need to peel them - and chuck into the tray with the giblets to make your trivet, then sit the turkey on top and cover the tray with tin foil.
• Remember now to wash your hands, plus any kitchen kit the raw turkey has touched, before moving on.
• COOK - Preheat the oven to 180ºC/350ºF/gas 4.
• As a guide, you want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you've got a 6kg bird, like I had here, do it for 2 hours 42 minutes - this sounds very precise, but I find that 27 minutes per kilo for a higher-welfare bird is the sweet spot.
• Remove the tin foil about 45 minutes before the end of cooking, to allow the turkey to get nice and golden.
• To check it's cooked, the simplest way is to stick a knife into the thickest part of the thigh - if the juices run clear, it's done. If you're worried, you could also use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly's turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
• Use heavy duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover it with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on with everything else.
• See how to finish your gravy by checking out my Christmas day gravy recipe.
• CARVE - Choose from the two methods below, or watch the How to carve a turkey video on Food Tube.
• Remove the wing, slice the skin beside the leg, then pull out and chop the legs off. You can either slice or pull this brown meat - it's so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
• Remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

THE BEST TURKEY IN THE WORLD

Steps:

• In my books, the perfect bird is 14 to 18 pounds/ 6.5 kg to 8 kg in weight because that's a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds. If you're buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you'll often find these birds come with their own cooking instructions. Really good-quality birds do cook in a shorter time so follow the instructions if it has them.
• This year I'm using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film/ plastic wrap and keep in the refrigerator until you need it.
• Take your turkey out of the refrigerator a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you'll only need a few tweaks to finish it off. Halve 2 to 4 clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take a sprig of fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.
• Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you've already made your gravy like I've done, you won't need a vegetable trivet, if not, do that now by roughly chopping 2 or 3 carrots, 3 peeled onions, and 2 celery sticks. Preheat your oven to full whack and get the turkey in the roasting tray. As soon as it goes in the oven, immediately turn the heat down to 350 degrees F/ 180 degrees C/ Gas 4.
• As a rough guide, you want to cook the turkey for about 35 to 40 minutes per 2.2 pounds or 1 kilogram, so a 15 1/2 pound/ 7 kg turkey will want about 4 to 4 1/2 hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan.
• After 3 1/2 hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 150 degrees F/ 65 degrees C for a good quality bird, and about 180 degrees/ 82 degrees C for a cheaper bird, it's ready to come out.
• Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 30 minutes.

JAMIE'S CHRISTMAS TURKEY

Steps:

• If you're worried about cooking the perfect Christmas turkey because you're afraid you'll get it wrong, don't be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal. Take your turkey out of the refrigerator about an hour before you're ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. Preheat your oven to full whack then get started on your stuffing. For the stuffing: Pour a lug or 2 of olive oil into a large pan on a medium heat and fry off your chopped onion, for about 10 minutes, or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another 1 minute or 2. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it's mixed really well, bring the stuffing together into a ball, then cover and chill until you're ready to stuff your turkey. Pull the skin at the neck-end back so you can see a cavity and push about 1/2 of your stuffing inside your turkey. Not too much: you don't want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs rosemary. Place your roughly chopped onion, celery, and carrots in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 350 degrees F/ 180 degrees C/ Gas 4. Cook for about 35 to 40 minutes per kilo/ 2 pounds 2 ounces. The 11 pound/ 5 kg bird in this recipe will take about 3 to 3 1/2 hours. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2 1/2 hours, remove the foil so the skin gets golden and crispy. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it's ready. If not, pop the turkey back in the oven to cook for a bit longer, then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your vegetables and gravy ready.