Christmas is already around the corner and anyone would love to have a perfect and sumptuous Christmas turkey laid on their Christmas dinner table. However, preparing the perfect Christmas turkey seems to be a nightmare for some. But worry not, here is a guide for you to have the perfect, and tasty Christmas turkey you ever hoped for.
Choosing the ideal Christmas turkey
Keep in mind first how many people will feast on the turkey. According to BBC Good Food editor Caroline Hire, it is important to ask the butcher for a turkey for the exact number of people you are having over the dinner table. "There's always so much food on Christmas Day, going large on the turkey isn't really necessary... big birds take a long time to cook and if you're not careful you'll end up with a very dry breast," Hire said.
Some people do not get why other turkey cost more than others. Some of the main factors affecting the cost of turkeys is its breed, if it's free range, if it feeds on organic feeds, and how long it is grown.
You can get the best value out of whole birds. Turkey leftovers can be used for cooking stock you can turn as sauces or marinades. For your convenience, get right into the joints as they are easy to carve and let it come in a foil tray to get the joint cooked well.
Fresh turkey or frozen turkey?
Ideally, fresh turkeys are the way to do it because you do not need to thaw it for a couple of hours. Choosing fresh turkey over frozen turkey also allows you to ensure freshness and that perfectly juicy taste you wanted to achieve. Make an early reservation on the nearest shop and assign specific date and time for pick up do that you won't be rushing and panicking with other people on the line to get your fresh Christmas turkey.
How to cook the Christmas turkey without a miss?
Before you get your hands on the turkey, food editor Barney Desmazery gives us a tip to always bring the turkey to room temperature before popping it in the oven. "Make sure you remove the neck and giblets from the cavity - don't panic, it's only a big chicken!" Desmazery added.
Check your oven. All ovens run at varied temperature levels and sometimes not accurate to the one that it says on the dial. Make sure you are working on the correct temperature to get the best results.
Season the turkey. Apply butter under the skin of the turkey and season it. You may add paprika for an extra chilli kick. Cover it with foil, tucked under the turkey and not over the tin.
Stuff it all in. According to cookery assistant, Cassie Best, in stuffing the turkey, stuff the neck cavity only. "Any stuffing inside the turkey will dramatically increase the cooking time and cause the breast to dry out."
Set the temperature right for cooking. Mirror's guide to Christmas turkey shares the right temperature and cooking time for turkey: Preheat the oven to 140C. Have it cooked in the oven for 23 minutes per kg plus 2hr and 40 mins - long and slow. This cooking time allows the turkey to cook gently to ensure a moist and juicy turkey as end result.
To achieve that crisp skin, take the cooking bag off 30 mins before the end of the cook and remove the foil. Check on the turkey if it's cooked by piercing on a fork or knife and see if the juices run clear.
Don't throw the juice! The excess juices that oozed out your turkey and its crispy bits are great for the gravy or dipping sauce you may pair it up with.
