While many look forward to the Christmas dinner as the festive season’s centrepiece, it can be a source of stress for the cook. To reduce some of that kitchen time, there’s a five-minute trick that could be a game-changer.
Julian Klenda, a culinary expert and proprietor of Maine Lobster Now, has divulged his secrets for roasting the perfect Christmas turkey, suggesting that ‘spatchcocking’ the bird can halve your roasting time. This method involves removing the backbone and flattening the turkey, leading to more even cooking and crispier skin.
Julian explained: “Just use kitchen shears to remove the backbone, then press down on the breastbone until it flattens. Season generously and roast as usual for a stunning result.”
This technique also lessens the likelihood of the turkey becoming dry. For those aiming for the most succulent and flavourful feast, Julian offers additional advice. He recommends opting for two smaller turkeys instead of one large one, reports the Mirror.
He cautions against selecting an overly large turkey, particularly those weighing in at 14 kilograms. Julian said: “For larger gatherings, go with two smaller turkeys, around seven kilograms each.
“They cook more quickly, are easier to handle, and the meat is often more tender. Plus, having two turkeys means double the crispy skin, arguably the best part.”
And when it comes to defrosting, Julian emphasises the importance of planning ahead, he said: “A frozen turkey is basically a giant ice block.
“To avoid a half-thawed disaster, follow this simple rule: defrost your bird in the fridge for one day per two kilograms of weight. If you’re hosting a feast, that means starting the defrosting process several days in advance.”
Julian also advised against washing your turkey as it could spread germs throughout the kitchen. His recommendation is to pat it dry using paper towels instead.
Furthermore, he suggests kickstarting the oven at 220C/Gas mark 7 for the first 30 minutes and then lower the heat to 180C/Gas mark 4 to ensure the meat cooks through evenly.
He further recommends amply seasoning the turkey and being generous with butter 250g for each bird. Additionally, allowing the turkey to rest for 40 minutes after cooking is crucial.
This resting period is key as it lets the juices settle, ensuring every slice is juicier and more flavorsome. To keep it warm during this time, just cover the turkey loosely with foil.