The turkey panic has just started to set in and the Christmas recipe requests have started to flood in. How to make this and how to make that…..it’s going to be a hectic few weeks and together with AMC cookware, we will be covering festive recipes in the Post newspaper for the next four weeks….so from spicy turkey to flop proof christmas cake…we will have you cooking like a superstar for Christmas! To get into Christmas mode….enter the KitchenAid stand mixer competition, click here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/
To kick off our festive recipe month, let’s talk turkey….it can be quite daunting…just the mere size of it! Well, take a deep breath and let’s get started….
There are a few things you need to bear in mind with turkey….I have to thank Mrs Tarr from Broadacres Superspar who I call the queen of Christmas….it’s purely unbelievable….every year I volunteer to work on Christmas Eve and Christmas Day at the store…..it’s our tradition and boy, there are lots of turkeys and gammons that we send out. Pat Tarr has debunked all the turkey myths and I will share some of her knowledge with you!
Firstly…never defrost a turkey at room temperature…turkey and any poultry for that matter. Turkey spoils really easily.
Secondly, defrost the turkey in a water bath IN THE REFRIGERATOR. This may take 3 – 4 days depending on the size of the bird.
If you are stuffing the turkey, don’t overstuff and closely pack the filling – this might leave the filling uncooked.
Allow 30 minutes for every kilogram – so a turkey that weighs 5 kilograms will take around two hours to cook.
And the last important tip….rest rest rest the turkey….this gives the meat time to re-absorb those delicious juices which keep the turkey tender and moist!
Time for a Christmas lift off…..here is my first recipe!
Here is a turkey flattie recipe for you – if you flatten the turkey, it cuts down on the cooking time. Also remember to leave the skin over the breasts intact to keep the turkey moist…nothing worse than dry turkey!
I love a home-made spiced butter – and it makes the turkey super moist. Play around with the recipe – you can add different herbs, spice it up or down or just keep it simple. Adding sunflower oil to the rub prevents the butter from burning!
Please feel free to leave a comment….I do love the feedback…and Happy Cooking!
Roast Turkey Flattie
4,5kg oven ready turkey
2 large onions
100g salted butter
50ml sunflower oil
4 cloves garlic, crushed
2 green chillies, crushed
4 sprigs coriander with roots
6 sprigs fresh thyme
Rinse turkey under cold running water. Wipe the turkey with absorbent paper towel. Place the turkey on a cutting board. Press down on the breast bone twice. Turn the turkey over and with a sharp pair of poultry scissors cut on either side of the back bone. Remove the back bone. Open the turkey and lay on a roasting pan. Season the turkey with sea salt and black pepper. Finely chop the coriander leaves, stalks and roots. Place the garlic and chopped coriander and pound together. Mix the garlic and coriander into the soft butter. Then add the sunflower oil. Rub half of this butter mix over the turkey. Gently lift the skin of the turkey and rub the other half of the butter over the turkey. Place the sprigs of thyme under the turkey skin. Grate the onions and then squeeze out the moisture. Reserve the juice and the half the onion pulp. Place the reserved onion pulp under the turkey skin. Pour the onion juice over the turkey. When the turkey is at room temperature, roast the turkey at 220 degrees celsius for 10 minutes – then roast at 180 degrees celsius for 80 – 90 minutes or until the juices run clear when pierced. Strain the juices from the bottom of the tray into a jug. The fat will rise to the top. Skim the fat off the top of the turkey and onion juice. Leave the turkey to rest in a warm place for an hour. Carve the turkey and spoon the reserved juice over when serving.
Fresh sage can also be used in this recipe.