How to Defrost, Cook and Carve a Frozen Christmas Turkey
Check out our step-by-step guides and videos that show you how to defrost your Lidl frozen turkey, as well as how to prepare, cook and carve it on Christmas Day – perfect for that Christmas family dinner.
How to defrost a frozen turkey:
The safest and easiest way to defrost a frozen turkey for Christmas Day is slowly in the fridge, not at room temperature. Remove your frozen turkey from its packaging and place in a suitably sized dish. It should be deep enough to hold the liquid as it thaws. Cover and store at the bottom of the fridge, with temperature set to 4°C. A frozen turkey takes approximately 10-12 hours per kg to defrost. Once fully defrosted, pierce the thicker parts of the bird with a fork to check it doesn’t feel frozen.
How to cook a Christmas turkey:
Step 1: On Christmas Day, remove the turkey from the fridge 1 hour before you plan to cook it and allow it to come to room temperature. Remove the giblets from the cavity and reserve for making stock. If you are stuffing the turkey, it’s important to weigh the raw turkey after stuffing for accurate cooking times. Calculate the cooking time as 30 minutes per kg (2 hrs 30 minutes for a 5kg turkey).
Step 2: Preheat the oven to 180°C, fan 160°C, gas 4. Place the turkey in a large roasting tin, pat-dry and then rub the skin with softened butter to keep it moist. Cover the tin with a large sheet of foil. Roast the turkey according to your calculated timings. Baste with the roasting juices every 30 minutes and remove the foil for the final 30 minutes for golden, crispy skin.
Step 3: Check the turkey is cooked by piercing a small, sharp knife into the thickest part of the thigh – if the juices run clear, it’s done. Alternatively, use a meat thermometer, it should read 75°C for 30 seconds. Loosely cover the turkey with foil and a couple of tea towels, then rest the turkey from between 30 minutes to 1 hour 30 minutes before carving.
This is just one way to cook a turkey, always ensure that the meat is cooked thoroughly and maintain a hygienic working environment when preparing, cooking and serving poultry. For further guidance please see: https://www.food.gov.uk/safety-hygiene/christmas-food-hygiene
How to carve a turkey:
Step 1: Have a sharp, long-bladed carving knife and a warmed serving dish at the ready. Hold the turkey wing by its tip and cut it at the mid-section through the joint. Transfer to the warm serving dish.
Step 2: Hold the turkey leg by the end knuckle, then cut through the skin between the leg and the crown. Twist the leg and use the sharp knife to carve off the leg, before slicing the dark meat. Add to the serving dish.
Step 3: Make a cut along the turkey’s breastbone, as close to the bone as you can, then with careful, long strokes of the carving knife, remove one whole breast from the carcass. Carve 0.5cm-thick slices from the breast and add to the warm serving dish. Repeat with the other half of the turkey or leave the meat on the carcass to keep it moist for leftovers.