Turkey can be a stressful part of Christmas for many people, but it really shouldn't be. Take a look at our guide to the perfect AGA Christmas turkey courtesy of fabulous AGA Demonstrator Penny Zako.
A brown onion
Guidelines to cooking the Christmas Turkey
ALWAYS follow supplier’s guidelines
You can cook a turkey in any of the AGA ovens.
Prior to cooking, your turkey is best bought to room temperature, if previously frozen defrost thoroughly in the fridge (unless it’s a cook from frozen bird).
Remove any giblets and if stuffing add this on to the weight of your turkey and recalculate the cooking times. I simply place a brown skinned onion in the neck end of the turkey to colour the meat juices whilst cooking.
The temperature of the baking oven is perfect for cooking turkey. Read the recommendations of the food producer and cook for the recommended time.
Cooking a turkey in the hottest of the AGA ovens will take 20% less time than recommended by the food producer.
Roast uncovered for 30 minutes-1 hour until browned; then baste with flavoured, melted butter. Cover with foil and return to the oven. For the last 20-30 minutes of cooking time remove the foil, baste and return to the oven.
When cooking in the simmering oven your turkey will have to be started off in the roasting oven for 30 minutes – 1 hour until browned. Remove and cover with a second enamel tin or foil (this will depend on the height of the bird)
Deduct the time spent in the roasting oven from the food supplier’s recommendations and then multiply the remaining time by 2. Place in the simmering oven and cook covered for the duration.
Cooking in the simmering oven won’t produce crispy skin; so if required, uncover and place in the roasting oven until crisped to your liking.
During the cooking if at any time you feel the turkey is browning too much cover with foil or use the plain cold shelf.
Resting times for your turkey are essential, you should have your turkey cooked and resting before cooking the remainder of the festive feast. Whist resting cover with a thick layer of foil and cover with an AGA towel; leave in a warm area.
Cooking a goose:
A whole goose typically takes 3 ½ - 4 hours to cook
Do not prick the skin all over with a fork, just behind the wings by the legs and cook on a grid rack. It’s a good idea to cover the legs and wings with streaky bacon and loosely tent the whole bird.
Cook on the lowest set of runners in the roasting oven and frequently tip off the fat. When cooked through remove the foil and cook for a further 20 minutes to brown.