Leave for 10 mins for a small joint, 20-30 mins for larger ones. Cover with foil to stop all the heat escaping. To make sure you get the perfect juicy roast, leave the joint to rest on a platter so the juices get a chance to settle and run back into the meat. The juices should be pale gold and clear if there are traces of blood return to the oven allow 10-15 mins then test again. Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. If using a digital thermometer always double check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. It’s particularly important that poultry is cooked through. Well done: 75C-80C Oven temperature for pork:ħ5C-80C Oven temperature for poultry (chicken, turkey, goose and duck): Oven temperature for beef, lamb and venison: The best way to check if your meat is cooked is by using a digital cooking thermometer. It's best to calculate your cooking time at 40 minutes per kg or 20 minutes per lb to get the most accurate time. How long to cook a turkeyįor a standard turkey that's around 6kg/13lb, the cooking time will be around 4 hours. Read our additional tips below and check your meat throughout cooking for the best results. Select your meat from the drop-down menu and type in your weight, for example turkey, 5.5 kg, then hit Calculate to find out suggested timings and temperatures.
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