Tips for the perfect Christmas turkey
Don't stress about cooking your Christmas bird, here are all the secrets you need to make a succulent roast.
When to defrost:
If your turkey is frozen, thaw it in the fridge, not on the kitchen bench. As a guide, a large turkey (5-6kg) can take 3-4 days to thaw.
How to cook everything at the same time:
Cooking a large turkey can often mean there's no room left in the oven for the vegetables. To make it easier, cook the vegetables first, and then cook the turkey. While the turkey is resting, return the vegetables to the oven to reheat.
How to stuff a turkey:
For best results, loosely fill the turkey cavity with the stuffing, as the stuffing expands during cooking.
So the stuffing stays inside and the turkey keeps its shape, you need to tie the legs together - this is called "trussing".
How to keep the bird from drying out:
To keep the turkey moist and stop it from drying out during the long cooking time, you need to brush or "baste" it with butter.
How to know if it's cooked:
To test if the turkey is cooked, use a skewer to pierce the thickest part of the thigh - if the juices run clear, it's ready.
What to do with the leftovers:
To store leftover turkey, let it cool, then remove the meat from the carcass. Store in an airtight container in the fridge for up to 1 week.
Save the bones and use them to make stock. Place in a sealable plastic bag. Label, date and freeze for up to 1 month.
Source
Taste.com.au — September 2016
Author
Alison Adams
