Christmas Cooking Tips

Christmas Orders Bermuda Butchery

Christmas Cooking Tips

Welcome to our Christmas cooking tips! The purpose of this guide is to provide you with some simple tips and tricks for your Christmas feast! From a cooking guide for your turkey to achieving amazing crackle on your roast pork. We hope you find this guide useful.

Whole Turkey and our Signature Easy Carve Turkey Breast Cooking Guide

Some handy tips before you get started…..
  1. Make sure you know what weight your whole turkey is. This will help you when trying to determine how long to cook your turkey for. 
  2. Make sure you have a big enough roasting dish! Ideally, with enough space so you can not only fit your turkey but also add some herbs and your roast vegetables you intend on serving on the day.  
  3. We always recommend cooking at room temperature, but with your turkey and being summer you just want to take some of the cool fridge chill off the turkey before placing it in the oven.  
  4. If your turkey does not have stuffing, we always recommend stuffing the cavity with citrus fruits or wet breadcrumbs, so the turkey doesn’t cook from the inside out. 
  5. You may want to cover your turkey with some foil while it is cooking, just remove approximately 30 minutes before the end to brown the skin.
  6. Make sure you have preheated your oven to 160°.
Recommended Cooking Time Guide 

As a general rule, we recommend one hour and twenty minutes for the first kilogram, and 45 minutes for every kilogram thereafter in a preheated oven of 160°. When considering what the end weight of your turkey is, don’t forget to include the weight of your stuffing. 

If you have a digital thermometer, your turkey will be ready once the internal temperature reads 70°. If you don’t have a digital thermometer, simply insert a skewer into the thickest part of the meat and look for a clear juice to run out. 

Resting Time 

Possibly the most important part – resting time! We’re big believers in resting time for all meats so your Christmas turkey is no different. We recommend resting for at least 30 minutes before carving. The turkey will continue to cook on. Simply place the turkey in a warm place, cover it well with foil.

 

Bangalow Sweet Pork Cooking Guide

Some handy tips before you get started…..
  1. Remove your roast from the packaging and pat dry with paper towel.  With a small sharp knife, deeply score the rind at 1cm intervals (in the instance where we haven’t already done this for you).  We recommend leaving the scored roast uncovered in the fridge for at least 1 hour, or ideally overnight.  This further dries the rind and aids the crackling process.
  2. To achieve a really really amazing crackle you are going to need three things – heat, oil and salt. Not too mention a dry rind! 
  3. When you are ready to cook, remove the roast from the fridge bringing it to room temperature. Rub the rind with a good quality oil and your favourite salt. Lots of oil and lots of salt! 
  4. Place the roast inside a baking dish, can you also use a wire rack inside the baking dish if you wish. 
  5. Make sure you have preheated your oven to 240° – you need it really hot at the start for the rind to crackle.
  6. Place the roast inside the oven, cook on the temperature of 240° for at least 30 minutes, you will see the rind crackling.
  7. Once you are happy with the crackle, turn the oven down to 160° and cook for 45 minutes for every kilogram of pork.
  8. Once cooked, let the roast rest for at least 10 minutes before slicing. 
Recommended Cooking Time Guide 

As a general rule we recommend 45 minutes for every kilogram of pork after the crackling process. Make sure you take note of the size of your roast pork before removing it from it’s wrapping. 

Resting Time 

Possibly the most important part – resting time! We’re big believers in resting time for all meats so the Christmas roast pork is no different. We recommend resting for at least ten minutes before slicing. Cover with a clean tea towel if you are worried about it cooling down. Avoid using foil as this may make the crackle soggy. 

Glazing your Bangalow Ham

Craig has a really simple method and recipe that he has used for many many years when it comes to glazing a ham. 

You are going to need the following basic ingredients – 

  1. A good quality pineapple juice 
  2. Brown sugar 
  3. Dijon mustard 
  4. Pineapple rings, cherry’s or cloves for decorating – possibly a few toothpicks as well.
Now the method is simple, mix two parts of pineapple juice with one part of brown sugar. Add some Dijon mustard for a little extra flavour. Make enough so you can glaze your ham initially whilst also having enough to baste the ham a few times while it is in the oven. 

Preheat your oven to 150°.

Remove the rind from the ham and score (in cases where we haven’t already done this for you). Place the ham inside a large baking dish. Baste generously with the pineapple, brown sugar and mustard mix. 

Place the ham in the oven and cook for approximately 30 minutes. During this time baste the ham several times. 

After the 30 minutes, remove from the oven and decorate, using either the pineapple rings, cherry’s or cloves, whatever takes your fancy really. 

Make sure you keep the rind to place on top of the ham when storing it in the fridge………in the event that you have leftovers! 

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