Full question
For the last few years I have "successfully“ cooked a brined roast turkey breast for Christmas lunch. I do not stuff the meat and generally follow the instructions as for Nigella's Spiced And Superjuicy Turkey. My biggest stress has been over how long to cook for as I understand brined meat requires less time..I really feel I overcooked the meat last year although it was still delicious. How long per kilo and at what temperature would you suggest so I can plan the meal better this year.
Our answer
Nigella's Spiced And Superjuicy Roast Turkey (from NIGELLA CHRISTMAS) soaks the turkey in a saline solution that has been spiced with peppercorns, cinnamon, caraway, cloves, allspice, star anise and ginger. The brine seasons the turkey meat and also helps to keep it moist during cooking. Turkey crowns can also benefit from a soak in brine, though for less time than a whole turkey.
The cooking time of a turkey and a crown can vary according to the size, the breed of the turkey, the rearing methods and whether it has been dry or wet brined. Most crowns come with cooking instructions and we would use those as a guideline for the crown. But for the best results it is worth using a meat thermometer. There are some fairly inexpensive ones available and if possible opt for a digital (instant read) version. Some thermometers can also be left in the turkey while it cooks, making it easier to monitor the turkey. The thermometer should be inserted into the thickest part of the crown and if you cook the turkey to 74c (165F) and then let it rest for a good 30 minutes, it should reach the safe temperature of 76c (169F) and be moist and juicy and not overcooked.
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