This will help moisten the meat.īe prepared: Make sure the turkey is properly thawed and allow it to come to room temperature before you start (30-60 minutes loosely covered on the kitchen bench). Carve the meat and serve on a platter, drizzled with plenty of the pan juices. Stir over the heat until combined, check flavour and strain through a sieve. If you are still worried that the breast meat will be dry, flip the bird over and rest upside down, so the meat juices disperse throughout the bird.įinally, while the bird is resting, deglaze the pan with some verjuice, white wine or stock. Another quick tip for added flavour is to use a herb and butter stuffing under the skin over the breast meat area.Ĭhristmas Day SOS: Most important, remember to rest the meat for 30-60 minutes (yes, really!), well wrapped in foil. Available from the supermarket, these nifty plastic bags seal in all the moisture. No time to brine the bird? Cook the turkey in an oven bag. Your vegetable crisping compartment could do the trick, or use your largest stockpot and remove a shelf from the fridge. The hard part about this is a) finding a big enough container to fit the bird and b) fitting it in your fridge. Prepare the brine - a mixture of salt and sugar dissolved in water, flavoured with aromatics - then submerge the turkey for 24 hours or so. Be prepared: Brining the bird will give you deliciously moist, succulent meat.
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May 2023
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