Turkey

In this article

Whole turkey Breasts

Legs Wings

Turkeys are usually much larger than chickens, provide a great deal of meat, and so can be used to feed a large number of people. Birds hung in the butchers for at least three days have a much better flavour; most frozen birds are not hung, unfortunately.

Turkeys are washed before being frozen or chilled - which can add up to 5 per cent to the weight. An alternative is to buy an air-chilled bird, which won't have any of this 'hidden' weight.

The ideal fresh turkey to look for is a broad hen bird with a pearly white tint to the meat - not a blue colouration.

Frozen turkeys should be thawed slowly, preferably in a fridge. It'll probably take around two days for a medium-sized bird to defrost completely, but remember to remove any giblets from the cavity as soon as possible to let the inside thaw safely.

Stuffing should only be put into the bird once it's properly thawed. Whether you choose to stuff the neck end or the body, make sure the bird and the stuffing are both at room temperature. Stuff loosely, rather than packing the stuffing in.

The best way to cook a whole turkey is to begin with the bird upside down. The bird can be turned over towards the end of cooking to give a crispy-skinned finish. This process helps to keep the breast moist and succulent.

Turkey breasts can be bought and used as steaks for small roasts or chopped for stir-fries and kebabs - but they can be quite costly to buy, compared to a whole turkey or other cuts from the bird.

The cooked meat is white and low in fat. Turkey breast will take on flavours from marinades and sauces very easily. If using a breast without skin, a small amount of fat or liquid may be needed to stop the meat from drying out too quickly.

Turkey legs are dark meat, which some people don't enjoy. Turkey drumsticks are much larger than chicken legs and are often sold individually and relatively cheaply. The bone, however, takes up a lot of the weight in the cut.

Legs contain more fat than breast meat which makes the meat more tender if slow-cooked. They can be roasted or barbecued and then eaten hot or cold. Turkey thighs are ideal for casseroles, pies and curries or they can be roasted as mini boned-and-rolled joints.

Turkey wings are not as popular as legs and may not be as widely available. Wings are a relatively cheap cut of turkey which reflects the fat and bone content of the pieces.

Their dark meat is ideal for casseroles, stews and curries. They can also be marinated and cooked on the barbecue or deep-fried in batter.