Cooking the perfect holiday bird

  • Food
  • 23.12.21
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The skin

  • To get maximum crispness out of the turkey skin, opt for a dry brine using a mix of Kosher salt and brown sugar.
  • Once dry brined, allow your turkey to chill for at least 12 hours; this dries out the turkey skin and allows the meat to retain its natural moisture, leaving the bird perfectly crisp on the outside and moist on the inside.
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The stuffing

  • It is best to prepare the stuffing outside your turkey so that it develops a palatable crunch – this makes for a more textured bite once you dig into your stuffed turkey.
  • If you prefer preparing the stuffing inside the bird, make sure that both the stuffing and the bird reach an internal temperature of 73.8°C before serving.
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The glaze

Simmer the following ingredients until thickened, then glaze the bird a few times throughout the roasting process.

  • ¼ cup sherry vinegar
  • 4 tsp Worcestershire sauce
  • 2 tbsp honey
  • 4 cloves garlic, smashed
  • 4 sprigs rosemary
  • 2 orange peels
  • 1 stick unsalted butter
 

And that’s all you need for the perfect festive showstopper. Happy holidays!

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