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TURKY AND GAMMON
COOKING TIPS
2009

    First our christmas goodies...
    This year we have a fine selection of christmas goodies for you to choose:
  • Whole Turkeys - Plain
  • D-Boned and Stuffed Turkeys - Chicken & sage-n-onion.
  • D-Boned Turkey Breasts
  • Ready Glazed Ham - Smoked alpen ham ready to eat.
  • Plain Pork Roast
  • Pickled Gammon Roast
  • Pickled & Smoked Gammon Roast - Traditional
  • Biltong & Wine Hampers
  • Christmas Party Platters - Variety to choose..

    Cooking Your Christmas Turkey
    Whole turkeys can be kept frozen for 1 year, portions for 6 months. Once the turkey has thawed, treat as a fresh turkey and do not re freeze until cooked.

  • Thaw turkey the day before.
  • Pre-heat oven to 160'C
  • Place Sloane's ready stuffed turkey breast up on a rack in a shallow roasting pan.
  • Insert meat thermometer in the deepest part of the inner thigh, but not touching the bone.
  • Roast uncovered, or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven (once an hour is sufficient).
  • Turkey is cooked when the meat thermometer reads 82'C for the stuffed turkey and the juices run clear.
  • See chart below for approximate cooking times.
  • remove turkey when cooking is completed and let stand 15 to 20 minutes to allow the juices to set

Roasting Times
@ 160'C		 Roasting Times
@ 160'C		 Barbecue
Times
Medium Heat		 Barbecue
Times
Medium Heat
Weight
KG		 Stuffed Unstuffed Stuffed Unstuffed
3.0-3.5 3-3¼ hrs 2½-2¾ hrs 2-2½ hrs 1-1¾ hrs
3.5-4.5 3¼-3½ hrs 2¾-3 hrs 2½-2¾ hrs 1¼-2 hrs
4.5-5.5 3½-3¾ hrs 3-3¼ hrs 2¾-2 hrs 1½-2¼ hrs
5.5-7.0 3¾-4 hrs 3¼-3½ hrs 3-3¼ hrs 2-2¾ hrs
7.0-9.9 4-4½ hrs 3½-4 hrs 3¼-3½ hrs 2½-3½ hrs

    Turkey Roasting Guidelines
  • Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine the doneness.
  • A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 3cm will shield the thickest part of the turkey thighs from the heat' and the thighs will not cool evenly. For easier clean-up, add ½ cup of water to the bottom of the pan.
    Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness.

    Baked & Glazed Hams

  • Place gammon in pot with water and cover with lid.
  • Allow to simmer for 1 hour per Kg.
  • Remove from pot when done and remove soft skin.
  • Score gammon in 3cm diamond shapes and insert one whole clove per diamonds.
  • Glaze gammon with sugar glaze (mix 500g soft brown sugar "Treacal Sugar", half a cup of syrup or honey and one teaspoon ground "all spice").
  • Bake in oven till sugar glaze begins to bubble and covers the whole gammon.
  • Remove from oven and slice whilst hot or allow to cool and slice when cold.

    Merry Christmas!

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