John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Cooking Instructions for a Turkey Fillet Roll

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  1. Pre-heat your oven to 170°Cturkey-fillet-roll-e1349751828129
  2. Rinse and wipe your fresh stuffed or plain turkey fillet roll dry with kitchen paper.
  3. Transfer the turkey roll to a baking tray and massage it with a simple marinade of 2 tbs olive oil, 30g melted butter, 1 cloves of fresh garlic roughly chopped, 3 sprigs of thyme, sea salt and pepper.
  4. Add a tub (or 2 depending on the size) of our fresh turkey stock to your baking tray as this will keep the turkey roll moist and succulent and assist with basting the turkey fillet roll during cooking.
  5. Place in your oven and loosely cover it with foil.
  6. A turkey fillet roll needs to cook for an 1hr for the first kilo then 40mins per kilo thereafter. For example a 2kg turkey roll will take approximately 1hr and 40mins to cook.
  7. Remove the foil completely from your turkey roll for the final 30 mins to brown it.
  8. If unsure, your turkey roll is cooked when juices run clear after being pierced in the thickest part of the roll with a skewer.
  9. Allow your turkey roll to rest in a warm place for approximately 15minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
  10. While your turkey roll is resting, strain the juices from the baking tray to remove any garlic and thyme from the marinade and place 1 cup of those baking juices in a saucepan along with our homemade turkey gravy. Bring to the boil then simmer for 5 minutes. Serve it along with our homemade cranberry sauce.
  11. And remember, enjoy yourself! It’s all about friends and family during this festive season. We would love to see your turkey pics anytime! Send them to us or post them on our Facebook page! Merry Christmas, Merry Christmas.

Cooking Instructions for a Turkey Buffet

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  1. Pre-heat oven to 170°C turkey_buffet__29958_1415326203_270_380
  2. Rinse and wipe your fresh free range Numurkah turkey buffet dry with kitchen paper.
  3. Transfer your turkey to a deep baking tray and massage your turkey buffet with a simple marinade of 4 tbs olive oil, 60g melted butter, 2 cloves of fresh garlic roughly chopped, 6 sprigs of thyme, sea salt and pepper.
  4. Add 2 tubs or our homemade turkey stock to the bottom of the baking tray. (This will keep your turkey moist and succulent as well as assist with basting juices and extending the gravy)
  5. Place your turkey in the oven covered loosely with foil to stop the skin from burning and drying out.
  6. You need to bake your turkey buffet for approximately 40min per kilo. For example a 4kg turkey will take approximately 2hr and 40 mins to cook.
  7. Remove your turkey every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
  8. Remove the foil completely from your turkey for the final 40 mins to brown the breast.
  9. If unsure, your turkey is cooked when juices run clear after being pierced in the breast with a skewer.
  10. Allow your turkey to rest in a warm place for approximately 15minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
  11. While your turkey is resting, strain the juices from the baking tray to remove any garlic and thyme from the marinade and place 1 cup of those baking juices in a saucepan along with our homemade turkey gravy. Bring to the boil then simmer for 5 minutes. Serve it along with our homemade cranberry sauce.
  12. And remember, enjoy yourself! It’s all about friends and family during this festive season. We would love to see your turkey pics anytime! Send them to us or post them on our Facebook page! Merry Christmas.

Leftover Turkey and Stuffing Stuffed Peppers

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Turn leftover turkey and stuffing into a healthy(ish) day-after dinner by stuffing them in bell peppers.

TOTAL TIME: PREP: LEVEL: EASY/ SERVES: 4
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INGREDIENTS

  • 1 large egg, beaten
  • 2 cup leftover turkey, shredded
  • 2 cup leftover stuffing
  • salt + pepper to taste
  • Freshly ground black pepper
  • 4 red and yellow bell peppers, hollowed out
  • 1 1/2 cup shredded mozzarella
  • Fresh parsley, for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees F. In large bowl, combine beaten egg, turkey, and stuffing. Season with salt and pepper and mix together.
  2. Spoon mixture into bell peppers and top with mozzarella.
  3. Transfer peppers to baking dish and bake until peppers are tender and cheese is melty, 25 to 30 minutes. Garnish with parsley.

(Delish.com, 2014)

Juicy Slow Cooker Turkey

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INGREDIENTS
  • 2 kg turkey breast Turkey-Breast1
  • 1 head of garlic, cut in half horizontally
  • 1 onion (brown, yellow or white), unpeeled, cut in half
  • 1 lemon, cut in half
  • 5 sprigs of thyme (or 2 tsp dried thyme leaves)
Rub
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp paprika
  • 2 tsp salt
  • 5 grinds of black pepper
  • 1½ tbsp olive oil
Gravy
INSTRUCTIONS
  1. Place Rub ingredients in a bowl and mix to combine.
  2. Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
  3. Place the garlic, onion, thyme and 1 half lemon face down in the slow cooker. Place the turkey breast on top so it is elevated.
  4. Squeeze over the remaining ½ lemon and then push it down the side.
  5. Cook on low for 6-7 hours.
  6. Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
  1. Preheat gril/broiler to high.
  2. Place an oven shelf 30cm / 1 foot from the heat source.
  3. Remove turkey breast from the slow cooker into a heatproof serving dish.
  4. Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it – it browns very quickly!
  5. Serve immediately with gravy on the side.
Gravy
  1. There should be quite alot of liquid and fat in the slow cooker (see photo of turkey in the slow cooker).
  2. Scoop off ¼ cup fat from the surface and place into a medium saucepan.
  3. Scoop off as much of the remaining fat as you can and place into a separate bowl – reserve for another use (or keep as a back up or discard).
  4. Then pour the remaining liquid from the slow cooker (and the onions etc) through a sieve into a large bowl. Use a potato masher or spoon to mush the onions etc to extract as much flavour out of them as possible. I usually even get my hands in there to mush it up.
  5. Heat the fat in the saucepan over medium high heat. Add the flour and stir until combined. Stir for 2 minutes until the mixture browns slightly (this is how you give the gravy some colour, otherwise it is a pale golden colour).
  6. Lower the heat to medium low and add 2 cups of the juice you strained in the previous step and use a whisk to combine. As it simmers, it will thicken – this will happen quickly. Add the chicken stock to get the consistency to your liking.
  7. Season to taste with salt and pepper.
  8. Remove the saucepan from the stove. If your gravy has lumps in it, strain before serving.

(Recipe Tin Eats, 2013)