Cooking for Christmas
(Guidelines)
Cooking a Fresh Peach Croft Boneless Rolled Turkey Joint
Bone and rolled are basically a whole turkey with all the bones removed to give you a joint of white and dark meat. It’s quicker to cook than a whole turkey and suits smaller gatherings. Treat a bone and rolled joint exactly as you would a rolled beef joint.
As soon as possible, after you’ve collected your bone and rolled joint or it has been delivered, remove all packaging and store in a refrigerator. The giblets will come to you vacuumed packed and they should also be stored in the refrigerator. The joint is best cooked within 3 days of purchase.
Remove the joint from the fridge, leave it to stand for 2 hours before cooking.
Sprinkle the bone and rolled joint with salt and pepper and place in a roasting tin.
Gravy always tastes better if the turkey giblets are used to make it. However it is recommended that the liver is not used as it may give the gravy a slightly bitter flavour. Instead, lightly sauté the liver in butter, chop and add to stuffing.
Cook the turkey at 190ºC/375ºF, Gas Mark 5, Aga hot oven. (See table opposite for suggested total times).
Suggested cooking times (remember ovens vary greatly):
| Weight Kg |
Without Foil Hours/mins |
|---|---|
| 1.5 | 1hr 15 mins |
| 2 | 1hr 30 mins |
| 3 | 2hrs |
| 4 | 2hrs 30 mins |
| 5 | 3hrs |
| 6 | 3hrs 30 mins |
