CHRISTMAS DINNER EASY-PEASY…
For most, a Christmas dinner spread would not be complete without that nice golden Turkey taking centre stage.
Cooking a turkey is not as easy as it seems. Depending on the weight of the turkey, which can vary, can make cooking time a frustration just to get that right moisture and flavour! Do you remember how it is like in movies where the turkey is almost often burnt? It takes alot of planning and some careful time management while you plan the sides that go with it.
Don’t fret. We have just found an easy turkey recipe that will help take the frustration out. So deliciously juicy, crispy golden skin and completely stress-free!
1. FULLY DEFROST YOUR TURKEY OR BUY FRESH FROM YOUR LOCAL BUTCHER
Defrosting turkey is a very crucial part of cooking a juicy and well cooked and crisped turkey.
We recommend buying fresh Turkey days before cooking. Many local butchers is offers delivery between December 21-24 so that you can have your turkey fresh and not worry about defrosting. Check out South Australia’s Butchers for Christmas meat pre orders.
If defrosting time is not done properly, you can have an undercooked turkey which can then lead to food poisoning. So make sure to check on the defrosting guide for your turkey which can vary depending on weight.
Very important and never underestimate this process! A 3kg small turkey will take about 48 hours to defrost while a 7kg large turkey could take over 4 days.
To calculate how long your turkey will take to defrost allow:
Fridge (up to 4C) – allow 16 hours per 1 kg
2. LET TURKEY REST FOR 1 HOUR BEFORE COOKING
Cooking turkey at room temperature is the key! Shorter cooking time will ensure your turkey stays juicy and that the first minutes won’t be wasted on bringing turkey in room temperature.
3. DON’T STUFF YOUR TURKEY
Cook stuffing separately and adding this later on could be a better option. Stuffing your turkey while it cooks will mean you have to cook the turkey for longer to make sure your stuffing is cooked through. Since turkeys always come in big weight, your cooking time is prolonged and you will end up drying out your turkey.
4. COVER THE TURKEY IN FOIL UNTIL THE LAST HOUR OF COOKING
This will keep the juice in and evenly crisp out your turkey.
5. COOK THE TURKEY ON A RACK
This will ensure your turkey is evenly cooked throughout and achieve that golden crisp skin.
6. FILL THE BOTTOM OF THE ROASTING TRAY WITH 250ML (1/2 PINT) WATER
This is a great tip in keeping the turkey moist while the foil is kept to contain its juice in. It is almost like the meat of the turkey is steamed.
7. REMOVE THE FOIL FOR THE LAST HOUR
Get that crispy skin going!
8. TURN THE OVEN UP FOR THE LAST 30 MINUTES
Keep 180C (160 fan / gas mark 4) for most of the cooking time and then increase oven temp up to 220C (200C fan / gas mark 7) for the last 30 minutes. This ensures the skin gets crispy and avoids cooking the deeper meat to avoid drying out. This is also the right temperature to get the roasted potatoes all crispy.
9. REST THE TURKEY FOR 30 MINUTES UNCOVERED
Most recipes will say 1 hour and covered with foil and tea towel. But this will make the skin softer and no longer crispy. On a hot Christmas Day in Australia, 30mins would do the trick and still have that crispy skin to enjoy!