Christmas Cooking Guide

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If using a conventional oven (without fan) increase temperature to 180°C.
After removing turkey from oven, increase fan forced oven temperature to 180°C (200°C for conventional oven) to finish roast vegetables.
Note: A turkey without stuffing will take slightly less time to cook.

Preheat your oven to 160°C fan forced
Stuff turkey with desired stuffing (if required)
Brush top of turkey with olive oil, salt and pepper (lemon juice can also be rubbed into skin for an added flavour)
Cover turkey with foil and place in oven dish with a cup of chicken stock or water added
Turkey will take approximately 35-40 minutes per kilo to cook
Baste the turkey with pan juices every half hour during cooking
Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
Return to oven and cook until skin is crisp and golden brown
Probe between breast and leg with skewer to make sure juice is clear (If pink, cook for slightly longer)
If using a meat thermometer, ensure internal temperature reaches 70° C
Remove from oven and allow to rest for 20 minutes before carving

Preheat fan forced oven to 160°C
Brush top of turkey with olive oil, salt and pepper. (Lemon juice can also be rubbed into skin for an added flavour.)
Cover turkey buffet with foil & place in oven dish with a cup of chicken or vegetable stock or water added
Turkey buffet will take approximately 35-40 minutes per kilo to cook
Baste the turkey with pan juices every half hour during cooking
Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
Return to oven and cook until skin is crisp and golden brown
If using a meat thermometer, ensure internal temperature reaches 70° C
Remove from oven and allow to rest for 20 minutes before carving

Preheat fan forced oven to 160°C
Brush top of turkey fillet with olive oil, salt and pepper
Cover turkey fillet with foil & place in oven dish with a cup of chicken stock or water added
Cook the turkey fillet allowing 30 minutes per 500g. Or until internal temperature reaches 70°C
Remove foil with 30 mins remaining and return to oven to allow the skin to crisp and turn golden brown
Remove from oven and let stand for 15 minutes prior to serving.

Preheat fan-forced oven to 200°C
Brush top of turkey with olive oil, salt and pepper
Bake for 20 minutes at 200°C
Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
Remove from oven and let stand for 15 minutes prior to serving

Preheat fan-forced oven to 200°C
Brush top of turkey with olive oil, salt and pepper
Bake for 20 minutes at 200°C
Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
Remove from oven and let stand for 15 minutes prior to serving

Preheat fan-forced oven to 200°C
Brush top of turkey with olive oil, salt and pepper
Bake for 20 minutes at 200°C
Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
Remove from oven and let stand for 15 minutes prior to serving

Loin or Rack

Rub a little salt and oil into the rind
Cook at 200°C-220°C for 15-20 minutes
Lower heat to 180° C
For a rack allow 50 minutes per kilo or until centre temperature reaches 70° C
For a loin drop the temp to 160 allow 60 minutes per kilo or until centre temperature reaches 70° C

Place leg into a large baking dish.
Bake at 160°C for ½ - 1 hour or until skin (rind) can be easily pulled off without tearing.
Cut diamond shapes into surface of ham and rub lightly with ½ cup brown sugar and place a clove into the centre of each diamond.
Bake at 200°C for 15-20 minutes or until cuts open slightly.
Remove the ham from the oven.
Heat marmalade with the additional 4-5 tablespoons brown sugar in saucepan until frothy.
Allow to cool slightly. Pour evenly and gently over ham. If necessary, touch up edges of the ham with a pastry brush.
Decorate as desired.