How to cook a juicy turkey for guests

If you purchase a frozen turkey, be sure to give it enough time to defrost before cooking because it won't cook correctly if it isn't completely defrosted first.

How to defrost a turkey

Allow 8 to 12 hours per kilogram if you're defrosting in the refrigerator, which should be set at 4C or lower. Allow 3 to 4 hours per kg in a cool room that must always be below 17.5C. Discover all of our advise on safety and how to thaw a turkey by reading our guide.

How to defrost a turkey

Remove all the packaging, place on a tray or plate that is large and deep enough to catch any blood or juice that may leak out, loosely wrap in foil, and store in the refrigerator or another cool place.

How to prepare a turkey

After the turkey has defrosted, take out any giblets, make sure there aren't any ice crystals inside the cavity, and pat the inside and outside dry with kitchen paper.

How to prepare a turkey

Take the turkey out of the fridge one hour for a full bird or 30 minutes for a cut so that it can come to room temperature before cooking. Keep it in a cool, covered area.

How to prepare a turkey

If desired, specific slices of fresh or defrosted turkey can be marinated before cooking (for a minimum of 4 hours) to enhance flavor and moisture as well as further tenderize it. To let the marinade absorb fully, make a few shallow cuts in the skin. Place the dish, covered, in the refrigerator.

How to prepare a turkey

– 1 free-range turkey (5kg will feed eight people) – 50g butter – seasoning 1. Heat the oven to 180C/160C fan/gas 4. 2. Smear the butter all over the turkey and season with salt and pepper.

Basic recipe

3. Place on a roasting pan with the breast facing up and roast for 40 minutes for the first 4 kg, followed by 45 minutes for each additional kg, or until the internal temperature reaches 65 to 70 C. The recommended cooking time for a turkey this size is 312 to 4 hours. While it is resting, the turkey will continue to cook and warm up.

Basic recipe

4. Don't skip this step because if you carve the turkey right away, the juices won't be absorbed back into the bird and will run out. Instead, remove the turkey from the oven and let it rest in a warm area for 30 to 45 minutes. If you want the skin of the turkey to remain crisp while keeping it warm, avoid covering it too tightly.

Basic recipe

5. Check the turkey before serving to make sure the meat is hot to the touch throughout, there is no pink meat to be seen, and the juices run clear when you cut into the thickest section of the meat.

Basic recipe

All year long, turkey is accessible, but if you're looking for your Christmas Day centerpiece, whole birds are at their best in December.

When can I buy a Christmas turkey?

For health and safety reasons, we advise purchasing a fresh turkey no more than one to two days before you intend to serve it. In the meanwhile, keep it cold in the refrigerator. This is due to the high perishability of fresh turkeys and other fresh meat and poultry.

When should I buy a fresh turkey'?

Roasting whole birds is recommended. There are more servings available as well, such as drumsticks, breast steaks, escalopes, and crown joints (the bird without its legs and wings, which is also wonderful for roasting) (roast or braise).

What is the best cooking method for each cut of turkey?

Are you unsure of whether a whole turkey is necessary or how much it ought to weigh? For information on how much turkey to serve per person, see our infographic guide.

What size turkey should I choose?

We suggest the following portion sizes as a general guide: 1 turkey leg = 2 people 1 turkey crown (2-2.5kg) = 6 people 1 small turkey (3-4kg) = 6-8 people 1 medium turkey (4-4.5kg) = 8-10 people 1 large turkey (6-6.5kg) = 12-15 people

What size turkey should I choose?

Try using chicken instead of turkey if you don't like it.

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