How to cook a Turkey / Turkey Breast Joint

Name: Simon Howie Butchers Ltd
Telephone: 01764684332

Preheat oven to 190 °C (170°C for fan assisted ovens / Gas Mark 5).
Place the turkey / joint into a deep oven proof dish.
Sprinkle over some salt and cracked pepper (you can add some herbs such as Thyme & Rosemary too if you so wish.)
Mix together a small amount of oil and melted butter and brush onto the turkey.
Cover with tin foil.
Place in the centre of the hot oven for 20 minutes per lb (45 minutes per kg).
After this time, remove the tin foil and return the turkey to the oven for a further 20 minutes.
Once finished, check the core temperature has reached min. 75 °C and that the juices run clear.
Allow to rest (which makes the meat easier to carve) lightly covered with tin foil for at least 20 – 30 minutes before carving and then serve.

How to make Maple & Mustard Gammon

Place the gammon in a large pan and cover with cold water. Add the onions, cinnamon, peppercorns and herbs to the pot and bring to the boil. Turn down and simmer for 1hr 30 mins until the meat becomes tender. Keep topping up the water level with boiling water if necessary.
Remove the ham from the water and allow to cool slightly.
Preheat the oven to 170C. Make the glaze by mixing the maple syrup, mustard, Worcestershire sauce and soy sauce in a bowl.
Cut away any skin from the ham leaving a good layer of fat and score the fat of the ham using a sharp knife, to create a zig zag pattern. Place the ham in a shallow roasting tin and coat the ham entirely with the glaze using a brush or a spoon.
Roast the ham uncovered in the oven, basting with the glaze every 20 minutes for an hour.
Let the ham rest for 15 minutes before carving.

Preheat oven to 190 °C (170°C for fan assisted ovens / Gas Mark 5).
Remove the pigs in blankets/ chipolatas from all packaging and place onto a non-stick baking tray.
Cook in the middle of the hot oven for approx. 15 minutes.

Preheat oven to 190 °C (170°C for fan assisted ovens / Gas Mark 5).
Remove stuffing from all packaging and either press out into an oven proof dish or roll in to 20 small stuffing balls and place these on to a suitable non-stick baking tray.
Cover tightly with tin foil and place carefully into the hot oven.
Bake the stuffing for approx. 30 minutes. Stuffing balls will take less time, approx. 16 – 18 minutes.
Remove the tin foil for the last 5 minutes of cooking.