SLAGERIJ DE LEEUW Stuffed Turkey Capon and Other Large Poultry
Specifications
- Product: Stuffed Turkey Roaster
- Manufacturer: Slagerij De Leeuw
- Usage: Suitable for cooking stuffed turkey, capon, and other large poultry
- Dimensions: Standard size for accommodating large poultry
- Material: High-quality heat-resistant material
Product Usage Instructions
Preparing the Poultry:
- Ensure the poultry is properly thawed and seasoned according to your recipe.
Stuffing the Poultry:
- Carefully stuff the poultry with your desired stuffing mixture, ensuring it is evenly distributed.
Placing in the Roaster:
- Position the stuffed poultry in the roaster, ensuring it fits securely but with some space around for heat circulation.
Cooking:
- Follow your recipe for cooking times and temperatures. Make sure to check the internal temperature of the poultry to ensure it is fully cooked.
Serving:
- Once cooked, allow the poultry to rest before carving and serving to retain juices and flavors.
FAQ
Frequently Asked Questions
- Q: Can I use this roaster for other types of meat?
- A: While specifically designed for large poultry, you can also use this roaster for other meats like roasts or hams.
- Q: Is this roaster dishwasher safe?
- A: Check the manufacturer’s instructions for specific cleaning guidelines. Some roasters are dishwasher safe, while others may require handwashing.
- Q: How do I prevent the poultry from sticking to the roaster?
- A: To prevent sticking, you can lightly grease the roaster or use parchment paper before placing the poultry inside.
COOKING INSTRUCTIONS
COOKING INSTRUCTIONS for (stuffed) TURKEY, capon and other large poultry
Important in advance
- make sure you have a kitchen core temperature meter (available in our butcher shop).
- let the turkey get to room temperature for approximately 5 – 6 hours.
- in case of a deboned and stuffed turkey, remove the vacuum plastic 2 hours before and let it ‘breathe’.
Preheat the oven at 90 degrees Celsius. Cover the turkey all over with cream butter.
Put the turkey in the preheated oven on a rack with a drip tray under it. Cook the turkey until the core temperature has been reached. For example, if you have a turkey of 4 kg, it can take about 3 – 3,5 hours, if it is heavier it can even take 5 – 6 hours.
Attention: this is only an indication, it depends of what kind of oven you use, if the inside of the turkey was on room temperature as well, and if it is stuffed or not.
To verify if the turkey is ready, we advise to use a core temperature meter
- turkey: core temperature in the thickest part of the legs 58-60°C.
- stuffed turkey: core temperature in the middle of the stuffing 58-60°C.
To measure the exact temperature: put the needle a little further, slowly take it back a little and check again. If the temperature goes down, than that is where the core of the meat is. Let the temperature then rise again on that spot to the preferred core temperature as mentioned above.
Suggestion: you can serve your turkey with one of our homemade sauces. If you prefer to use the cooked cream butter to make your own sauce, you can use our turkey stock with the butter and whip it up with some ice cold cubes cream butter. Flavor it with pepper and salt.
Enjoy your dinner and we wish you good holidays!
Arno and Monique Veenhof and team Slagerij De Leeuw
Contact
Slagerij De Leeuw
- traiteur, gourmet & deli Utrechtsestraat 92 1017 VS AMSTERDAM
- T: 020 623 02 35
- webshop: www.slagerijdeleeuw.nl
Documents / Resources
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SLAGERIJ DE LEEUW Stuffed Turkey Capon and Other Large Poultry [pdf] Instructions Stuffed Turkey Capon and Other Large Poultry, Turkey Capon and Other Large Poultry, Other Large Poultry, Large Poultry |
