How To Cook A Delicious Christmas Turkey For The Table

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To ensure your turkey is as tasty as possible, buy the best bird that you can, and follow these tips to ensure everyone will be enjoying succulent meat for the big event and in their Christmas sandwich!

Brine your turkey overnight in six litres of water and 30g of salt (plus some orange slices and maple syrup for flavour).

Baste the bird in some goose fat (two tablespoons) mixed with a little baking powder (one teaspoon). Goose fat adds flavour, while baking powder is alkaline, which accelerates the Maillard (browning) reaction, increasing the skin’s tasty crispiness.

Throw a handful of ice cubes into a baking tray in the bottom of the oven. As the ice cubes evaporate, the humidity in the cooking chamber increases, speeding up the rate that heat passes into the meat, and therefore cutting cooking time by up to half an hour.

Always use a thermometer. Check temperature 15 minutes before the end. Meat protein will be cooked at 65°C, although food safety advice is to cook to 75°C.

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How To Cook A Delicious Christmas Turkey For The Table

To ensure your turkey is as tasty as possible, buy the best bird that you can, and follow these tips to ensure everyone will be enjoying succulent meat for the big event and in their Christmas sandwich!