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Let Melbourne chef, Adrian Richardson, talk you through our best cooking tips. Click on each link to view the videos:
Tips for Turkeys:
- If using a conventional oven (without fan) increase temperature to 180°C.
- After removing turkey from oven, increase fan forced oven temperature to 180°C (200°C for conventional oven) to finish roast vegetables.
- Note: A turkey without stuffing will take slightly less time to cook.
Whole Turkey
- Preheat your oven to 160°C fan forced
- Stuff turkey with desired stuffing (if required)
- Brush top of turkey with olive oil, salt and pepper (lemon juice can also be rubbed into skin for an added flavour)
- Cover turkey with foil and place in oven dish with a cup of chicken stock or water
- Turkey will take approximately 35-40 minutes per kilo to cook
- Baste the turkey with pan juices every half hour during cooking
- Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
- Return to oven and cook until skin is crisp and golden brown
- Probe between breast and leg with skewer to make sure juice is clear (If pink, cook for slightly longer)
- If using a meat thermometer, ensure internal temperature reaches 70° C
- Remove from oven and allow to rest for 20 minutes before carving
Turkey Buffet ON THE BONE
- Preheat fan forced oven to 160°C
- Brush top of turkey with olive oil, salt and pepper. (Lemon juice can also be rubbed into skin for an added flavour.)
- Cover turkey buffet with foil & place in oven dish with a cup of chicken or vegetable stock or water
- Turkey buffet will take approximately 35-40 minutes per kilo to cook
- Baste the turkey with pan juices every half hour during cooking
- Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
- Return to oven and cook until skin is crisp and golden brown
- If using a meat thermometer, ensure internal temperature reaches 70° C
- Remove from oven and allow to rest for 20 minutes before carving
Turkey Breast Fillet with stuffing
- Preheat fan forced oven to 160°C
- Brush top of turkey fillet with olive oil, salt and pepper
- Cover turkey fillet with foil & place in oven dish with a cup of chicken stock or water added
- Cook the turkey fillet allowing 30 minutes per 500g. Or until internal temperature reaches 70°C
- Remove foil with 30 mins remaining and return to oven to allow the skin to crisp and turn golden brown
- Remove from oven and let stand for 15 minutes prior to serving.
Half Turkey boned with stuffing
- Preheat fan-forced oven to 200°C
- Brush top of turkey with olive oil, salt and pepper
- Cook for 20 minutes at 200°C
- Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
- Remove from oven and let stand for 15 minutes prior to serving
Turkey Paupiette
- Preheat fan-forced oven to 200°C
- Brush top of turkey with olive oil, salt and pepper
- Cook for 20 minutes at 200°C
- Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
- Remove from oven and let stand for 15 minutes prior to serving
Trio Poulet
- Preheat fan-forced oven to 200°C
- Brush top of trio poulet with olive oil, salt and pepper
- Cook for 20 minutes at 200°C
- Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
- Remove from oven and let stand for 15 minutes prior to serving
WHOLE GOOSE
- Preheat fan-forced oven to 200°C
- Brush top of goose with olive oil, salt and pepper
- Cook at 220°C for 15-20 minutes
- Reduce oven to 160°C and cook for 2 hours and 30 minutes - 3 hours, basting every half hour
- If skin is browning too quickly, cover with foil
- Probe between breast and leg with skewer to make sure juice is clear
- If using a meat thermometer, ensure internal temperature reaches 70° C
- Remove from oven and allow to rest for 20 minutes before carving
Whole Duck
- Preheat fan-forced oven to 200°C
- Brush top of duck with olive oil, salt and pepper
- Cook at 220°C for 15-20 minutes
- Reduce oven to 180°C and cook for 1 hour and 30 minutes, basting every half hour
- If skin is browning too quickly, cover with foil
- Probe between breast and leg with skewer to make sure juice is clear
- If using a meat thermometer, ensure internal temperature reaches 70° C
- Remove from oven and allow to rest for 20 minutes before carving
WHOLE duck Boned and seasoned
- Preheat fan-forced oven to 170°C, place duck in a baking dish
- Cook for two hours or until internal temperature reaches 70°C
- If the top is browning too rapidly, cover with foil for the remainder of the cooking time
- Remove from oven and let stand for 15 minutes prior to serving
FREE RANGE Pork
Loin or Rack
- Rub a little salt and oil into the rind
- Cook at 200°C-220°C for 15-20 minutes
- Lower heat to 180° C
- For a rack allow 50 minutes per kilo or until centre temperature reaches 70° C
- For a loin drop the temp to 160 allow 60 minutes per kilo or until centre temperature reaches 70° C
Glazed Ham
- 1 large leg of ham
- ½ cup of brown sugar
- Approximately 25 cloves
- 1 ½ cups of orange marmalade
- 4-5 tablespoons of additional brown sugar
Method
- Place leg into a large baking dish.
- Bake at 160°C for ½ - 1 hour or until skin (rind) can be easily removed without tearing.
- Cut diamond shapes into surface of ham and rub lightly with ½ cup brown sugar and place a clove into the centre of each diamond.
- Bake at 200°C for 15-20 minutes or until cuts open slightly.
- Remove the ham from the oven.
- Heat marmalade with the additional 4-5 tablespoons brown sugar in saucepan until frothy.
- Allow to cool slightly. Pour evenly and gently over ham. If necessary, touch up edges of the ham with a pastry brush.
- Decorate as desired.