Josceline Dimbleby

Roasting Turkey or chicken

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Basting and careful timing are essential if turkey legs are not to dry out before the breast meat is cooked. With the larger birds, it is sometimes recommended to cut off the legs and roast them separately. Using a baster during roasting also helps keep the meat tender and juicy. If you put the bird on a rack or trivet the juices are easier to get to.
Nowadays, birds should only be stuffed in the neck end, with any leftover stuffing roasted in an ovenproof dish.

  1. If stuffing, spoon the stuffing into the neck end and truss. Add an onion, lemon halves or herb sprigs to the body cavity for flavour. Weigh and calculate cooking time.

  2. To keep the breast moist during cooking, cover it with rashers of rindless streaky bacon or lift the breast skin and, using your fingers, smear the flesh with butter or cream cheese.

  3. Brush the legs with oil or smear with butter. Using a baster or spoon, baste the bird in its own juices 2 or 3 times during roasting. Any bacon needs to be removed for the last 20 minutes of roasting to brown the breast to an attractive golden colour.

  4. Check the bird for doneness by piercing between the thigh and breast. Clear juices should run out. If there is even a hint of pink, return the bird to the oven for further cooking.