Turkey tips for the perfect bird!
Do you struggle to cook the perfect turkey? Here are our top tips to be a winner winner Christmas dinner!
How much? When deciding on the size of your turkey, you should count about half a kilo of raw bird per each serving. The weight includes bones and will cook down so make sure you have enough. Or if you’re like us, account for a few extra portions for sarnies later!
Cooked through?
Ensure your bird is thoroughly defrosted before you cook it. Make sure you untie the legs and open them out to maximise hot airflow around the bird.
Get stuffed?
Never tightly pack a bird with stuffing. This filling will prevent hot air getting inside the bird and delay cooking times. Instead form stuffing into balls and place around the bird nearer the end of cooking. You CAN put some loose aromatics inside the bird that will add flavour such as garlic, quartered onion, lemon wedges, herbs etc. Just make sure they sit loosely in the bottom of the cavity and the steam will permeate the meat.
Deliciously moist AND brown?
Soak a piece of muslin, that is big enough to double over and cover your bird, in melted butter. Season the bird’s skin and then cover with the buttery muslin. The butter will help to evenly brown the skin and protect the breast meat from drying out.
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