top turkey tips

Christmas is just over a week away, and thoughts are turning to turkey! As the Christmas meal is usually the only time of the year that most people cook a whole turkey (in Australian anyway), getting it right can be quite a challenge.

Follow our tips to ensure you serve a perfectly cooked, plump and juicy turkey:

• If you are buying a frozen turkey, allow it to thaw in the fridge. It will take between 2 and 3 days for a whole turkey to thaw (depending on size).

• As soon as you get your turkey home, check to see how much room it takes up on the oven. You will then need to determine whether you have enough space to cook the vegetables at the same time, or whether you will need to prepare them in advance and re-heat.

• Consider cooking the turkey on a kettle or a covered barbecue – it will keep the house cool, free up oven space and will give the turkey a delicious flavour.

• Brining the turkey (submerging it in a salt solution) the day before guarantees a plump, juicy result. Refer our blog post on brining a turkey to find out how to do it.

• Although the stuffing can be prepared the day before, stuff the turkey just before you are ready to cook it. Stuffing the turkey ahead of time can cause bacteria to develop.

• Turkey breast is very lean and dries out easily. Placing bacon or prosciutto over the breast will add flavour and help prevent it being too dry. Brush the turkey with melted butter before cooking, and baste with melted butter or pan juices often during cooking.

• Place the turkey on an oiled rack in a baking pan, and fill the bottom with a little water to help keep it moist.

• Cover the turkey with non-stick baking paper and aluminium foil to prevent it from drying out. Uncover it an hour before it’s ready to allow the skin to darken and crisp.

• The cooking time obviously depends on the size of the bird, but here is a guide based on using an oven temperature of 180°C:

2.5kg (serves 4-6) -1 1/2 to 2 hours
4.5kg (serves 8-10) – 3 to 3 1/2 hours
7kg (serves 12-16) – 4 1/2 to 5 hours

• To test if the turkey is cooked, insert a skewer into the thickest part of the thigh. If the juices run clear the turkey is ready. Alternatively if you have a meat thermometer, the temperature should register 80°C.

• When the turkey is finished, cover it loosely with foil and allow to rest for at least 30 minutes before carving.

Enjoy!