Our finishing instructions have been tested and recommended, but feel free to FIRE IT UP the way you want.
LEAVE IT •
Leave vacuum-sealed pouch out for at least 45-60mins prior to cooking to bring to room temperature. If contents of bags (juices and fats) are still hardened, leave it out longer.
PREHEAT IT •
Preheat oven to 220°C on fan-forced. *If oven does not get that hot,
amend to a longer finishing time with lower heat
PREPARE IT •
Open bag, remove Turkey, and carefully pat dry on both sides with a paper towel. Remove excess fats by scraping very gently with a spoon if necessary.Tip: Reserve juice and liquids from the bag for later use.
HEAT IT •Only when the oven is hot, on a tray, place the Turkey right side up, on the upper rack and allow it to cook for 30-45mins - until skin forms a crisp. *Each oven is different and timing till skin crisp will varyTip: Reduce reserved juice and liquids from the bag in a saucepan and slowly spoon into Gravy for added flavour.
EAT IT •
Once crisp has formed, allow it to rest for a couple of minutes, carve this Bird up, and you’re ready to go.