Good Food Blog
How to make the ultimate turkeyPosted at 12:02PM, 23 December 2011 by Roxanne Fisher - Writer/Sub-editor, bbcgoodfood.com
For many, a turkey is the pride and joy of the festive season and foodies up and down the country agonise over the basting, resting and roasting of their show-off centerpiece. To ease the pressure, our Good Food experts, and Good Food fans have shared their top tips for getting the most out of your Christmas bird...
What our experts say:
Food editor, bbcgoodfood.com, Caroline Hire: "Ask the butcher for a turkey for the exact number of people you're having. There's always so much food on Christmas Day, going large on the turkey isn't really necessary, furthermore big birds take a long time to cook and if you're not careful you'll end up with a very dry breast."
Before you start
Food editor, Barney Desmazery: "Always try and bring the bird to room temperature before roasting and make sure you remove the neck and giblets from the cavity - don't panic, it's only a big chicken!!"
Cookery assistant, Cassie Best: "If you're stuffing the turkey, stuff the neck cavity only as any stuffing inside the turkey will dramatically increase the cooking time and cause the breast to dry out."
Don't let it dry out
Deputy food editor, Sarah Cook: "The breast meat can dry out really quickly so, start roasting breast-side down, smear under the skin with butter, or make sure you baste regularly."
Waste not, want not
Cookery assistant, Adam Russell: "Make sure to not waste the juice and crispy bits left in the tin, these will all add to a delicious gravy."
What our fans say:
@ EdShaerf Always leave it to stand for at least an hour after cooking
@ jimsyjampots Bacon over the top, cook on a low heat overnight. This keeps the turkey as moist as possible. Increase heat at the end
@ JosHocking We did ours on a kettle bar b q last year and it was delicious - meant I had loads of extra oven space too! (sic)
Stu GashFor a nice juicy bird at Xmas I always bone out the turkey. This has a few benefits as it reduces the cooking time drastically, reduces waste, and makes it far easier to carve at the table. Also most people buy a turkey it barely fits in the oven, boning it reduces its size as well. I then use the bones to make a stock for proper gravy:)
Lisa ForsterMy mum does it with veg in the bottom and a bottle of white wine and brings it to the boil on the stove then roasts it with a double layer of foil so it steams and it's always juicy.