Ten essential tips on how to make your turkey the main event at the dinner table this Christmas.
Ten essential tips on how to make your turkey the main event at the dinenr table this Christmas.
Don’t place stuffing in turkey and refrigerate overnight. Instead, prepare your stuffing a day ahead, without the egg. Just before stuffing the turkey, mix the egg through the stuffing, stuff and cook.
A large roasting pan is required to roast a turkey; however you can also use a large disposable foil roasting pan. A wire rack placed inside the pan should also be used to allow the heat of the oven to cook the whole turkey.
Use extra wide foil to cover the turkey completely in the shape of a tent, scrunching the edges of the foil under the rim of the roasting pan to form a seal. This will allow the turkey to steam in the first stage of cooking and will keep the meat moist.
A meat thermometer is an accurate way of telling when your turkey is cooked. To check the temperature of your turkey, insert the thermometer into the thickest part of the turkey – the inside of the thigh. When the gauge reaches 82ºC (180ºF) the turkey is cooked.
Using indirect cooking on a medium heat (using the outside 2 burners of a 4 burner gas barbecue with the hood closed) is an easy way to cook a turkey. Cooking time is approximately 45 minutes per kilogram of whole turkey.
Whole turkeys are measured in sizes equal to their weight, for example a size 40 is 4.0kg. A size 40 whole turkey will serve 6 – 8 people, while a size 48 (4.8kg) will serve 8 – 10.
It's important to baste turkey with juices from the roasting pan, or melted butter every 20 minutes or so throughout the cooking period to keep the meat moist during roasting.
Ideally, once the turkey is cooked, it should be set aside for at least 20 minutes to rest. During this time, use the leftover juices in the roasting pan to make a delicious gravy.
Leftover turkey is perfect for sandwiches, stir frys, soups and stock. Turkey will keep for up to a month if sealed and frozen.