If you've managed to snag up one of our limited, newly launched Rhug Estate Organic Dee Valley Bronze Turkeys this year, you may come looking for the "how-to-cook" instructions.
These beautiful black turkeys have self-basting properties under the skin. Because of the wonderful way they have been raised, the turkeys have texture, flavour and a browner leg meat than birds produced in any other way. They also cook faster than conventional turkeys.
Find out what size turkey you should get to fit your oven here.
1 x whole Rhug Organic Dee Valley Bronze Turkey (unfrozen)
Clementine or Orange
A handful of Thyme
1 Bay leaf
1-2 garlic cloves
Sea salt and freshly ground pepper
- Take your unfrozen turkey out of the fridge and unwrap at least an hour before cooking.
- Place the bird in a roasting tin, breast-side up. Heat the oven to 220°C. Cut an onion into 4-6 pieces. Put some in the cavity. Halve or quarter an orange or clementine. Pop inside the cavity with a few sprigs of rosemary, thyme and/or bay and a clove or 2 of garlic.
- Dust with salt and pepper – be generous with the salt as it crisps up the skin, then rub in thoroughly. Put the rest of the onion and some rosemary around the bird. Flip the bird over so it's breast-side down. (The generous layer of fat on the back drips down and bastes the breasts as it
cooks). Do the salt and pepper rub again.
- Roast for 20-30 mins, till bronzed.
- Turn the oven down to 170°C and cook for the following times (½ hour per kg): 4kg - 2 hours, 5kg - 2½ hours, 6kg - 3 hours, 7kg - 3 ½ hours
- Do use your instincts as ovens can differ. If it seems done before time's up, do the pierce test. Pierce the fattest part of the leg with the tip of a knife. If the juices run clear, it’s done.
- Carefully flip the bird over to brown the breast. Crank the heat back up to 220°C. Roast for 20 mins, or till the breast is golden.
- Rest the turkey (and yourself) for at least an hour before carving.
Recipe credit: Rhug Estate