Cost Breakdown

Critical Success Points

• • Brining the turkey for at least 24 h
• • Deboning and separating the breast from the legs
• • Ensuring the turkey skin stays intact while buttering under it
• • Cooking the turkey to the correct internal temperatures (65 °C legs, 60 °C breast, rest to 75 °C)
• • Making a clear stock from all trimmings for gravy
• • Roasting potatoes until dry and fluffy

Safety Warnings

• • Handle raw turkey with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
• • Use oven mitts when handling hot trays and oil.
• • When adding hot oil to potatoes, stand back to avoid splatter burns.
• • Sharp knives: cut away from your body and keep fingertips tucked.