Followed these notes:
http://www.cooks.com/rec/story/66/
Preheat to 165 deg (without fan)
5.4kg bird
- Washed
- Patted dry with paper towel
- Coated with olive oil mixture inside and out:
- 1/4 cup olive oil
- 1.5-2 tsp oregano
- 1.5-2 tsp marjoram
- did I put also sage??
- 2-3 tsp salt?
- pepper
Stuffed with this recipe:
http://www.thedomesticfront.com/old-school-sage-stuffing/
(excluded broth for stuffing used to stuff)
Cooked uncovered
At 2hrs increased to 170deg with fan
Target temp 75 deg C
At 3hrs checked temp
Cooked another 10 mins.
Turkey sat covered for 20-30mins until carved.
-- (c) 2015 DBW, all rights reserved.
For 2017:
ReplyDelete5kg turkey
Stuffed as above (part fresh, part dry sage from apotheke)
Started at 170 deg C (no fan)
After 2hrs 10mins turned on fan
75 deg C after 3hrs 10mins
Thermomometer inserted in thigh
Took out after 10 more minutes, e.g. 3hrs 2mins total
Let sit 10-15mins before carving.
Turkey was perfect!
Turkey was from Gorky shop across from church.