2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the most memorable moments of the Christmas holiday dinner is when we serve a delicious, juicy and fragrant turkey on the table.
Everyone grabs their forks at the sight of a perfectly golden-brown bird, with a brilliant appearance with a juicy taste.
Make sure your turkey is cooked properly by following these simple tips for preparing, processing and baking the main product for the holiday dinner:
Thawing the bird:
If you bought the turkey a week earlier, freeze it immediately, or buy it a day or two earlier and put it in the refrigerator.
Thaw your turkey in the refrigerator for 24 hours. Take it out the day before you cook it, or you can defrost it faster by covering it with cold water in the sink and changing the water every half hour. Do not unpack frozen turkey before thawing. For best bird quality, do not re-freeze.
Roasting poultry
Buy a turkey with a pop-up timer or whistle that provides the right cooking time. Spread the turkey with cold pressed olive oil. Place with the turkey breasts up on a stand or grill in a shallow pan. Cook in an oven or preheated to 165 ° C.
For unfilled turkeys, it is good to put a stalk or two of celery, spices and chopped onions and a handful of parsley in the cavity to keep the meat moist and juicy.
Cover the bird with foil loosely on the turkey to prevent over-toasting. During the last half hour of cooking, remove the foil and bake without it. The turkey is ready when a thermometer stuck in the meat shows about 85 ° C and the stuffing is 75 ° C.
Never partially cook the turkey, cook until fully cooked. For easier cutting after roasting, leave the turkey covered with aluminum foil for at least 20 minutes, so the juices will be preserved in the bird and it will remain juicy.
Stuffing for the turkey:
The ingredients for a delicious filling are endless. Just be creative. For a traditional filling, add onions, celery, chopped carrots and parsley.
Add orange juice or tangerine, wine, orange peel, diced apples, raisins, season with thyme and cinnamon for a Christmas flavor. Supplements may also include mushrooms, chestnuts, fresh or dried blueberries, almonds or walnuts. Prepare the stuffing just before you put the turkey in the oven. Everything should be cooked immediately and filled before the bird is cooked.
Fill to the neck from the main cavity with the prepared stuffing. Do not stuff it tightly, do not stuff the stuffing, because when roasting it will expand and the turkey will not cook properly. When the turkey and stuffing are ready, remove the stuffing and place in a serving bowl.
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