It's Time To Talk Turkey

Whether it’s a majestic whole roast turkey or a boned turkey breast, we have all the tips you need for a perfectly cooked bird.

FRESH & FROZEN

Fresh turkeys should be bought 2 days before cooking. Remove all packaging and pat the turkey dry with paper towel. Place on a large tray, cover with foil and refrigerate in the lower part of the fridge.

To thaw a frozen turkey, allow 2-3 days. Remove packaging, pat turkey with paper towel. Place turkey on a tray, cover with plastic wrap and thaw in the lower part of the fridge away from cooked foods. Never refreeze raw turkey.

While you may have been taught that it is essential to rinse poultry, including turkeys, prior to cooking to get rid of harmful bacteria, current government health guidelines now advise against this. The current wisdom is that campylobacter is, in fact, far more likely to be spread during the washing process onto hands and surrounding areas in the kitchen, therefore increasing the risk of food poisoning. Proper cooking alone is sufficient to kill any bacteria.

STUFFING 101

Traditional stuffing is bread-based, although couscous, barley, rice and quinoa can all be used or even mixed together. If using bread as your stuffing base, start with bread that is a day old. You will also get a better texture if you avoid fluffy styles of bread; instead, opt for Italian-style or sourdough bread for the best taste and texture.

Turkey should not be stuffed in advance, nor should the stuffing be warm, to avoid an risk of bacterial spread.

When stuffing, pack it in loosely, as it will expand during cooking.

Another way to cook the stuffing is to keep it separate. Roll it into golf-sized balls and cook them on an oven tray for 30 minutes. Stuffing can be made a day ahead; store it covered in the fridge.

WHAT SIZE TURKEY?