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Refrigerate the turkey until ... roast in the oven for about 2 to 2½ hours or until the internal temperature reads 145 to 150 degrees, rotating the bird halfway through the cooking.

Once you've mastered preparing a golden-brown, crispy-skinned roasted turkey, it might seem strange to try to fix what's not broken. Unless time is an issue, that is. If you're lucky enough to own ...

Tie turkey base and legs together, crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table. Pre-heat the oven to 200˚C on the bake ... Stir in the flour. Cook, ...

Turkey crown cooking times are considerably shorter. A turkey crown cooked in the oven at 200C/180C Fan/Gas ... chunky slices and serve the drumsticks whole. Brining moistens and tenderises ...

Justin Chapple is a chef, recipe developer ... The addition of the broth will keep the air in the oven moist — meaning a juicier turkey. Plus, you'll collect the remaining pan juices after ...

Place the bird on a roasting rack. Spread butter over the turkey, season with a little salt and pepper, and place in the oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees ...

Add the reserved liquid from cooking the leeks. Add the turkey, ham, stuffing and leeks ... Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray in the oven ...

This significantly reduces cooking time, requiring about 10 minutes per pound. Kobylinski also recommends resting the turkey on vegetables in the oven to keep the bottom from getting burned.