Christmas - Phil vickery turkey cooking times recipes

Author: Elisabeth Range  

Phil Vickery's turkey and Stilton pies are a lovely spin on an old classic. My method is different from traditional methods and has a unique set of steps for preparation and cooking.

Phil's Perfect Roast Turkey

Phil's Perfect Roast Turkey
This is a delicious and easy roast recipe that won't let you down on the big day! My method is different from traditional methods and has a unique set of steps for preparation and cooking. If you follow these simple steps closely, you will get a perfectly cooked succulent turkey in just a couple of hours.
Provided by: Phil Vickery
Total time: 175 minutes
Cook time: 150 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: Christmas,Winter
Number of ingredients: 13
Ingredients:
  • 5 kg Bronze turkey (with giblets and the wish bone removed)
  • 2 large carrots (peeled)
  • 2 large onion (peeled)
  • 6 sticks of celery
  • 1 leek
  • 2 bay leaves
  • 2 chicken stock cubes ((optionally Gluten-Free stock cubes))
  • 375 ml dry white wine
  • 2 tbsp cold water
  • salt and freshly ground black pepper
  • 55 g melted butter
  • 2 tbsp cornflour (roughly)
  • 4 tbsp cold water
Nutrition:
  • Serving Size: 8 g
  • Calories: 756 kcal
  • Carbohydrate: 11 g
  • Protein: 97 g
  • Fat: 31 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 334 mg
  • Sodium: 655 mg
  • Fiber: 2 g
  • Sugar: 4 g
How to cook:
  1. Preheat the oven to Gas 6 / 400F / 200C / 180C Fan
  2. The first job is to remove the giblets from the bird, and if you are using a frozen bird, make sure that it is fully defrosted.
  3. Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity. (some suggested recipes at the bottom of this page)
  4. Tie the legs and the Parson's nose together with a piece of string and secure well so the stuffing is held inside the bird.
  5. Chop all the vegetables into large chunks and place them in the bottom of a large baking tray place the turkey on top. The tray should be large enough, so the bird has at least 2 inches (5cm) gap all around.
  6. Pour in the white wine, cold water and chicken stock cube, and place the whole tray onto the stove.
  7. Bring to the boil, cover tightly with two layers of foil, and pop into a preheated oven.THIS IS THE MOST IMPORTANT POINT; Simmer for 5 minutes, covered to get the steam and heat going! Cook the bird for about 2 hours approximately. (See table below for your turkey size)
  8. Cook the bird for about 2 hours approximately.
  9. To check if the bird is cooked, remove it from the oven carefully as there will be a lot of stock, wine and turkey juices.
  10. Remove the foil and insert a knife where the thigh attaches itself to the body of the bird. The juices should run clear. If not, then cover again with foil and cook for a further 20 minutes.
  11. When the bird is cooked, remove it from the oven, turn the oven up to Gas 8 / 450F / 230C / 210C Fan.
  12. Pour off the juices for the gravy, then brush the bird well with melted butter or oil and return to the oven to brown beautifully (See table below for your turkey size).
  13. Once browned, remove from oven and wrap in a double layer of foil, then 2 clean tea towels. This should keep warm for up to 1 hour.
  14. To Serve
  15. Reboil the stock and juices. You may need to add a little more water in a saucepan and skim well.
  16. Mix the cornflour and water and thicken the bubbling stock, don't go mad.
  17. Carve the bird the flesh will be soft and juicy, and serve the gravy and stuffing separately.
Notes: Phil Vickery's Turkey Jalfrezi {Video Recipe}, Phil Vickery's Turkey Jalfrezi. Serves: 4. Time: 15 mins prep + 15 mins cooking. Cost: £1.55 per serving* Calories: 242 per serving* *based on …

How To Cook the Perfect Turkey by Phil Vickery

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Phil Vickery's Turkey Masterclass

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Roast Turkey

Roast Turkey
Introduced to Europe by the Spaniards, the humble turkey has become a national treasure. No Christmas table in the land is complete without a huge roasted turkey and plenty of stuffing. Having cooked literally hundreds over the past thirty years, I think I have come up with the definitive way of successfully cooking America's national dish. Oh, by the way, you also get wonderful turkey gravy this way as a bonus.
Provided by: Phil Vickery
Total time: 145 minutes
Cook time: 120 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: Christmas,Winter
Number of ingredients: 14
Ingredients:
  • 5 kg (10-12 lb) bronze turkey (with giblets and the wish bone removed.)
  • 2 large carrots (peeled)
  • 1 large onion (peeled)
  • 2 sticks of celery
  • 1 leek
  • 2 bay leaves
  • 1 organic chicken stock cube (Kallo are perfect (I don't work for them in case you're worried))
  • 750 ml dry white wine (roughly)
  • 300 ml cold water
  • salt and freshly ground black pepper
  • 55 g melted butter
  • 4 tsp cornflour
  • 8 tsp cold water
  • 4 tbsp chicken gravy granules
Nutrition:
  • Serving Size: 8 g
  • Calories: 783 kcal
  • Carbohydrate: 9 g
  • Protein: 97 g
  • Fat: 31 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 335 mg
  • Sodium: 720 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Unsaturated Fat: 17 g
How to cook:
  1. Preheat the oven to 200C Gas 6.
  2. Next, remove the giblets from the bird, and if you are using a frozen bird, make sure that it is fully defrosted.
  3. Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity (see recipe)
  4. Tie the legs and the Parsons's nose together with a piece of string and secure well to hold the stuffing inside the bird.
  5. Chop all the vegetables into large chunks and place them in the bottom of a large baking tray.
  6. Place the turkey on top. The tray should be large enough, so the bird has at least 2 inches gap around.
  7. Pour in the white wine, cold water, add the chicken stock cube, and place the whole tray onto the stove.
  8. Bring to the boil and cover very carefully with two layers of foil, paying particular attention to sealing around the top edge of the tin.
  9. This part is really important. The steam cooks the turkey perfectly and quickly, so it's really important to get as much in as possible in and around the bird.
  10. Carefully place the covered bird into the preheated oven, and cook for about 1 hour 45 approximately.
  11. To check if the bird is cooked, remove it from the oven carefully as there will be a lot of stock, wine and turkey juices, so take it easy, lifting the tray out of the oven.
  12. Remove the foil and insert a knife where the thigh attaches itself to the body of the bird. The juices should run clear.
  13. If not, then cover again with foil and cook for a further 20 minutes.
  14. When the bird is cooked, remove it from the oven turn the oven up to 230 C, Gas 8. Carefully lift the bird out of the tray using carving forks or tongs. Take care as the bird is very hot and heavy and place in a separate baking tray.
  15. Once the oven is to the right temperature, spoon or pour melted butter over the bird, then pop back in the oven for about 10-15 minutes, so it browns nice and evenly.
  16. Once browned, remove from the oven, cover with foil or cling film and keep warm.
  17. Strain the juices into a saucepan, skim well, pop on the stove, bring to a boil, and simmer gently to reduce the stock until you have a well-flavoured stock. Skim off the fat with a large spoon or ladle.
  18. This really is down to common sense skim well and thicken with the cornflour and water mixture or a few chicken gravy granules.
  19. When you carve the bird, the flesh will be soft and juicy. Serve the gravy and stuffing separately.
Notes: Phil Vickery's Turkey on "This Morning" changing size of, I saw this method of cooking the turkey on this morning, where he part steamed a 10lb turkey in a roasting tray with vegetables, wine, stock and water …

Phil Vickery's turkey and Stilton pie recipe

Phil Vickery's turkey and Stilton pie recipe
Phil Vickery's turkey and Stilton pies are a lovely spin on an old classic. With garlic, mushrooms, double cream and Stilton, they tastes divine.
Provided by: Phil Vickery
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 4 items
Cuisine: British
Number of ingredients: 12
Ingredients:
  • 50g butter or 1 tbsp olive oil
  • 450g British turkey breast fillets, cut into chunks (or use leftover turkey)
  • 3 sweet potatoes, cut into chunks
  • 225g chestnut mushrooms
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme, leaves only
  • 1 tbsp brandy
  • 100ml chicken stock
  • 150ml double cream
  • 75g Stilton, crumbled
  • 375g pack ready rolled puff pastry
  • 1 small egg, beaten / rock salt
Nutrition:
  • Calories: 520 Kcal
  • Fat: 15 g
How to cook:
  1. Heat the butter or oil in a large frying pan and fry the turkey for 2-3 minutes until lightly browned. Stir in the sweet potatoes and cook over a low heat for 8-10 minutes until just beginning to soften. Stir in the mushrooms, garlic and half the thyme and cook for a further 4-5 minutes.
  2. Preheat the oven to 180ºC/350ºF/Gas 4. Pour the brandy over the turkey mixture and allow to bubble for 1 minute, then add the stock and cream and warm through gently. Remove from the heat and stir in the Stilton.
  3. Unroll the pastry. Cut 4 pastry lids slightly larger than the 400ml dishes you are using. Divide the filling between the 4 dishes. Wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Brush with beaten egg and scatter with rock salt and remaining thyme. Bake for 20 minutes until golden.
Notes: Phil Vickery's perfect Christmas turkey, METHOD. • Preheat the oven to 200°C/400°F/gas 6. • Season the turkey well inside and out and pack the stuffing into the body cavity (see recipe …
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