A cooked turkey or goose will keep hot for a surprisingly long time: a large mass of cooked food contains a lot of stored heat. I like to transfer the cooked bird to a second clean Aga roasting tin so that you have the fat and juices easily available to make the gravy. Having extra Aga roasting tins and baking trays are so useful when catering for Christmas and crowds. Once the bird is covered with a double thickness of foil, pile over several clean towels etc, as an insulating jacket. On a 4 oven Aga place on the Warming Plate or hob above the left hand ovens. On a 2 or 3 oven Aga use a warm area near your Aga or somewhere away from draughts. Left like this it will still be piping hot when you sit down for your Christmas meal. More importantly, the bird will have benefited from having a chance to rest while you finish preparing the rest of the meal. Allow a minimum of 30 minutes and a maximum of 2 hours before carving. Fill the Simmering and Warming Ovens several hours before the meal and plan beforehand how to best pack with plates, serving dishes and saucepans.
Testing for Doneness - cooking with the AGA
To check that the bird is thoroughly cooked, ideally use a meat thermometer in the thickest portion of the thigh, behind the knee joint next to the body. It should read 70-72°C (158-160°F). Alternatively, pierce with a skewer and check that the juices run clear. If any tinge of pink shows, return to the oven and check again after 20 minutes. A further check is to “shake hands” with the legs – they should be easy to wiggle in their sockets and the thickest portion of the drumsticks should feel tender when pressed.
Whole Turkey and Turkey Crown (whole bird with legs removed): this method is suitable for 2, 3, and 4 oven AGAs.
Once you have defrosted your turkey, follow the below instructions to roast your turkey.
Slow Method:
Rub liberally with butter. Place in the Aga roasting tin without a grill rack. Roast on the floor of the Roasting Oven for up to one hour and as soon as it starts to brown, tent loosely with foil. After the first hour in the Roasting Oven, transfer the turkey to the Simmering Oven to finish cooking, for the following
ADDITIONAL times - 1hr in Roasting Oven PLUS:
- 8-12 lbs for three to five hours
- 12-16 lbs for five to seven and half hours
- 16-20 lbs for seven and half to ten hours
- 20-24 lbs for ten to twelve and half hours
- 24- 28 lbs for twelve and half to fifteen hours
Whole Turkey and Turkey Crown (whole bird with legs removed): this method is suitable for 2, 3, and 4 oven AGAs.
Once you have defrosted your turkey, follow the below instructions to roast your turkey.
Medium Method:
Rub liberally with butter. Place in the Aga roasting tin, on a grill rack if liked. Hang from the lowest set of runners in the Roasting Oven for one hour until nicely browned, then tent loosely with foil. After the first hour in the Roasting Oven, transfer the turkey to the Baking Oven to finish cooking, for the following
ADDITIONAL times - 1hr in Roasting Oven then move to BAKING oven for:
- 8-12 lbs for one and half to two and half hours
- 12-16 lbs for two and half to three and half hours
- 16-20 lbs for three and half to four and half hours
- 20-24 lbs for four and half to five and half hours
- 24- 28 lbs for five and half to six and half hours
Whole Turkey and Turkey Crown (whole bird with legs removed): this method is suitable for 2, 3, and 4 oven AGAs.
Once you have defrosted your turkey, follow the below instructions to roast your turkey.
Fast Method:
Rub liberally with butter. Place in the Aga roasting tin, on a grill rack if liked. Hang from the lowest set of runners in the Roasting Oven for one hour until nicely browned, then tent loosely with foil.
The TOTAL fast method roasting times are:
- 8-12 lbs for one and three quarters to two hours
- 12-16 lbs for two to two and half hours
- 16-20 lbs for two and half to three hours
- 20-24 lbs for three to three and half hours
- 24- 28 lbs for three and half to four hours
Defrosting Frozen Birds:
It is essential that you allow a frozen bird to defrost for the correct length of time:
- 5 lbs for 20 hours
- 10 lbs for 22 – 24 hours
- 15 lbs for 24 – 28 hours
- 20 lbs for 40 - 48 hours
- 25 lbs for 48 plus hours
Thaw the turkey in the coolest room – below 16°C (60°F). Remove packaging first, check regularly, once defrosted (no ice crystals remaining in the cavity and the legs are quite flexible), store covered, low down in the refrigerator at a temperature of no more than 5°C (40°F).
This came via email - but wanted to share with my online family & friends. It brought a tear to my eye as I read it.
We don’t know who replied, but there is a beautiful soul working in the dead letter office.
Our 14-year-old dog Abbey died last month.
The day after she passed away my 4-year-old daughter Meredith was crying and talking about how much she missed Abbey. She asked if we could write a letter to God so that when Abbey got to heaven, God would recognize her. I told her that I thought we could so, and she dictated these words:
Dear God,
Will you please take care of my dog?
She died yesterday and is with you in heaven.
I miss her very much.
I ‘m happy that you let me have her as my dog even though she got sick.
I hope you will play with her.
She likes to swim and play with balls.
I am sending a picture of her so when you see her you will know that she is my dog.
I really miss her.
Love, Meredith
We put the letter in an envelope with a picture of Abbey & Meredith , addressed it to God/Heaven. We put our return address on it. Meredith pasted several stamps on the front of the envelope because she said it would take lots of stamps to get the letter all the way to heaven. That afternoon she dropped it into the letter box at the post office.
A few days later, she asked if God had gotten the letter yet. I told her that I thought He had.
Yesterday, there was a package wrapped in gold paper on our front porch addressed, ‘To Meredith’ in an unfamiliar hand.
Meredith opened it. Inside was a book by Mr. Rogers called, ‘When a Pet Dies.’
Taped to the inside front cover was the letter we had written to God in its opened envelope. On the opposite page was the picture of Abbey & Meredith and this note:
Dear Meredith,
Abbey arrived safely in heaven. Having the picture was a big help and I recognized her right away.
Abbey isn’t sick anymore. Her spirit is here with me just like it stays in your heart.
Abbey loved being your dog.
Since we don’t need our bodies in heaven, I don’t have any pockets to keep your picture in so I’m sending it back to you in this little book for you to keep and have something to remember Abbey by.
Thank you for the beautiful letter and thank your mother for helping you write it and sending it to me. What a wonderful mother you have. I picked her especially for you.
I send my blessings every day and remember that I love you very much.
By the way, I’m easy to find.
I am wherever there is love.
Love,
God
Lemon Grilled Chicken
Ingredients: • 1 lemon • 2 Tbs olive oil • 1 clove garlic, crushed • 1 Tbs chopped fresh parsley • 1/4 tsp dried thyme • 1/4 tsp dried marjoram • 1/4 tsp salt • 1/4 tsp black pepper • 4 chicken breast fillets (about 190g/ 60oz each) Method: 1. Use a peeler to remove strips of zest from half the lemon, then trim into fine strips with a small knife. Reserve & set aside. Grate the other side of the lemon to make 1 Tbs of zest. Finally, squeeze the juice from the lemon into a bowl. 2. In a large bowl, combine zest & juice, oil, garlic, salt, pepper & herbs. Add the chicken to the bowl & spoon over the marinade until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time. 3. Preheat a ridge griddle pan to medium. Put the chicken on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with marinade 2-3 times during cooking. Sprinkle with reserved lemon strips & serve immediately. * For a healthy meal, serve with grilled button mushrooms and a pasta salad mixed with zucchini and capsicums.