December 24th 2024.
As we approach the festive season, there's one thing on everyone's mind - Christmas dinner. It's the most highly anticipated meal of the year, but there's one thing that can easily spoil the feast - dry meat. Let's face it, no one wants to carve into a dry, flavourless turkey on December 25th.
We all have our own preferences when it comes to food, but there's one thing we can all agree on - a dry turkey is a Christmas dinner disaster. So, how can you avoid this happening, especially if you're not the most confident cook? Luckily, two top chefs have shared their expert tips and they're surprisingly simple to follow. But don't wait until the last minute, you'll want to get started right away to ensure you have enough time to prepare for the big day.
According to these chefs, the secret to cooking the perfect turkey is to 'brine' the meat. However, each chef has their own unique take on this method. For Elliot Day, Co-Founder at FieldGoods, he swears by the 'wet brine' technique, which he learned from his American relatives. In an interview with Metro, he claims that this method is a 'failsafe' way to achieve a juicy and delicious turkey. He even shared his own recipe, so you can try it for yourself.
Elliot explains that turkey has a reputation for being dry and overcooked, but the brine is the key to changing that. By infusing the meat with flavour and moisture, the turkey will become a delicious and tender centerpiece for your Christmas dinner. His recipe includes ingredients like ale, apple cider, oranges, rosemary, garlic, and more. And don't be afraid to get creative with your own flavour combinations - as long as you stick to the ratio of salt and sugar to liquid, and the recommended time in the brine.
But if the wet brine method doesn't sound appealing to you, there's always a 'dry brine' to consider. This is the preferred method for Rob Mitchell, executive chef at Drake & Morgan. According to him, this technique will result in a juicy turkey with a crispy skin. He recommends preparing the dry brine a day in advance, so it has time to work its magic in the fridge for at least 12 hours. The salt will draw out any excess liquid from the meat, creating a savoury juice that will add flavour and moisture back into the turkey.
To make the dry brine, simply pat the turkey dry and rub a mixture of sea salt, black pepper, and brown sugar all over the bird, including inside the cavity. Then, let it sit in the fridge for at least 12 hours. When you're ready to cook, add a stick of butter for extra flavour and a crispy skin. And for those who love crispy skin, Rob advises against basting the turkey as it can make the skin soggy. Instead, he recommends using a trivet of seasonal vegetables and onions to capture the juices and make a delicious gravy.
As for cooking times, it will vary depending on the size of your turkey. A meat thermometer will come in handy to ensure the internal temperature of the turkey reaches 68-70 degrees Celsius. And once it's cooked, don't skip the resting time. This allows the muscles of the bird to relax, resulting in a tender and flavourful turkey. And while you're mastering the art of cooking turkey, don't forget about the side dishes. Celebrity chef Marcus Wareing has a foolproof method for making perfectly crisp roast potatoes that will complete your Christmas dinner.
With these expert tips, you're on your way to a delicious and memorable Christmas dinner. Just remember, whether you choose a wet or dry brine, the key is to plan ahead and give yourself enough time to prepare. Happy cooking!
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