Turkey was first eaten as a festive dish by King Henry VIII, which made it extremely fashionable for many years.  In fact, it overtook peacock or goose back in the day, establishing itself as traditional Christmas fare. 

There is just something so special about honouring old traditions, and the fact that turkey is 'family sized' makes it the perfect addition to our festive tables.

Turkey is also extremely economical which is why it's making a comeback this Christmas. And, best of all, you can do all the stuffing up to two days in advance, leaving you nothing to do on Christmas Day other than pop it in the oven…and take a bow as you serve it up. 

Yes, Turkey can be dry and bland if it isn't given some love and attention. It also takes hours and hours to cook. Which is why it has developed a poor reputation over the last few years. 

But any joint or cut of meat is going to dry out if it isn't given the right attention whilst in the oven, so this reputation is unfounded.  Turkey that is cooked to perfection is delightful, it's flavoursome, tender and juicy, and best of all it is delightfully traditional.

So, here are a few of my favourite turkey cheats and basic ideas for you to embrace, to make sure you cook the perfect Turkey this Christmas.

The Spatchcock cut cuts cooking time in half

The spatchcock cut is simply cutting poultry down the backbone to flatten the bird, butterflying it.  Any type of poultry can be cut in this way. It not only makes the bird look gorgeous, but it also allows it to cook faster because the bones are in direct contact with the metal tray in the oven. 

The spatchcock cut also makes the poultry easier to stuff and allows for easier carving at the table. When you add the stuffing under the skin and over the meat, each slice has its own layer of stuffing when you carve. PERFECTION! 

This is not a traditional cut with Christmas turkey, but it does cut the cooking time in half so I think you should try it. By using this fancy cut a 4 kg turkey will cook in under two hours. And who doesn’t want to take two hours of stressful ‘is it done yet?’ out of their Christmas Day?

Stuffing ‘moisturiser’. 

Whether you use the spatchcock cut or stick with the whole turkey, choosing the right stuffing will keep the bird lovely and moist. The stuffing really should add valuable flavour, moisture and personality to the bird, bulking it up in the process. 

I use a wonderful combination of three cups of? buttery breadcrumbs, a cup of sausage meat, four rashers of bacon and a handful of mixed herbs to really give my turkey a wonderful start.  Cook them all for ten minutes in a pan, making sure to break up the sausage meat. The high fat content of this delightful and sophisticated stuffing means that it will baste and ‘moisturise’ the turkey meat, making this the easiest way to ensure the most delicious results. 

I prefer to make an ‘envelope’ for the stuffing, rather than placing the stuffing in the cavity of the bird. Firstly, loosen the skin all the way down to the drumsticks, and then place the stuffing under the skin, over the meat, all the way down over the drumstick and thigh.  By arranging the stuffing over the meat and under the skin, it keeps the meat from drying out and adds valuable flavour as it cooks.  It's also so much easier to carve as the stuffing presents itself in a lovely layer, all ready to go.

Seasoning with a ‘spray tan’. 

Even though I pay special attention to the stuffing, the skin of the turkey is just as important.  I make a turkey ‘spray-tan’ using melted butter, herbs and spices, and then paint the entire bird with this valuable glaze, making sure the layer of salt seasoning sticks to the skin. 

This adds a depth of flavour…and helps the skin go crispy.  It also adds some delightful colour to the bird so that your masterpiece looks amazing when you bring it to the table.

Great gravy is a must. 

Making gravy from the valuable drippings released during the cooking process is an art. 

The easiest and ‘cheffiest’ way to make the perfect glossy gravy, is to make a 'beurre manie' or a reverse roux. A beurre manie is pure magic, created by kneading equal amounts of butter and plain flour together, about two tablespoons of each, and then whisking this butter-flour paste into the drippings until smooth. 

You will need to add some additional hot water or stock to create a smooth liquid, then adjust the seasoning and cook the flour through, stirring all the time. A few minutes later,  voila – you have a delightfully glossy gravy.  By doing this you will automatically deglaze the pan, grabbing all that valuable flavour. 

Or you can simply reduce the drippings over the heat and serve as a jus.

Carving like a boss

If you're worried about carving at the table, it's easier than you think. But you need a plan...

Start by removing the joints.  Cut off the thigh, and then find the joint at the drumstick and cut through. You can carve around the drumstick by holding the end and slicing down.  To carve the thigh joint, turn it over, remove the thigh bone, and then carve.

To carve the breast, slice down through the breast until you hit the ribcage. Then turn your knife parallel to the breastbone and carve thin slices of the entire breast. Once you’ve done one side, you should be able to release them easily and then do the other side. (I wasn’t sure what you meant here)

 

Turkey lends an elegant, traditional air to Christmas, so why not use my tried-and-true cheats above and give it a go? 

Happy Cooking and Merry Christmas.