Category Archives: Holidays

Fresh Roast Turkey

Roast-Turkey-FreshOk, a lot of the initial posts have been what we would call “holiday related” but it feels appropriate since we just started the blog and, well, it’s just been the holidays. That being the case, it would be remiss of us if we didn’t add something about how we prefer to roast our turkey.

For us, there are a few things that are essential if you expect to have a lusciously moist roast turkey at Thanksgiving or Christmas (or both):

  1. Fresh turkey – We can’t stress enough how much better it is to get a fresh, never frozen turkey. The past few years we have been lucky enough to live on a farm where our neighbour raises 5-6 turkeys specifically for eating around holiday time every year. We have to help slaughter and pluck them but it’s totally worth it.
  2. Crack the back – this is a “chefs’ trick” we learned some years ago. By pressing down on the top of the bird really hard, you can crack the ribs which will release loads of juicy flavour during cooking. Yes, it’s a bit gross and if you’re squeamish get someone else to do it for you – it’s worth it.
  3. Fat under the skin – Creating a few pockets under the skin and adding some additional fat (in our case that means copious amounts of butter) really helps the flavour and helps keep the bird basted from the inside.
  4. Rest after cooking – a lot of people don’t do this but it’s essential to let the meat rest after cooking. For a medium to large bird that means 20-30 minutes.

Growing up in America I (David) never had a fresh turkey so I didn’t know the difference. When I relocated to the UK and mentioned to someone that I was going to buy a frozen bird, they recoiled in horror and asked why I wasn’t getting a fresh bird. Since I’d never had one before and the ‘turkey industry’ had done such a good marketing job, I honestly didn’t think there would be much difference. Boy was I wrong! It was delicious so I vowed to always have fresh from then on. That was 1999 and I’ve managed to have fresh ever since.

Anyway, enough chatter, let’s get on to preparing that bird!

Ingredients
1 fresh turkey – allow at least 450g (1 pound) per person
4-6 strips bacon – American or ‘streaky’ bacon (see my forthcoming post on bacon)
4-6 carrots – roughly chopped
4-6 potatoes – cut into quarters
3-4 medium onions – quartered
3-4 tablespoons olive oil
2-3 medium oranges
200g unsalted butter
salt & pepper
good quality meat thermometer

Directions
Preheat the oven to 180C (350F)

chopped_vegetablesRough chop all the vegetables and add them to the roasting tin with a small amount of olive oil. Place the turkey on a firm surface and crack the ribs by pressing down hard on the breast bone until you hear and feel the ribs crack. Reshape and place on top of the vegetables in the roasting tray.

Roll the oranges on the counter top with a bit of pressure to break up some of the internal structures, pierce a few times with a fork and insert into the cavity of the turkey.

Cut 4-6, 1″ slits in the skin, creating small pockets between the skin and meat, placing around 25g of butter into each pocket. Don’t worry about the amount of butter, it’s not essential to be exact.

Brush the skin with olive oil, add a good amount of salt and pepper, cross bacon rashers across the top and cover with aluminum foil.

Place the covered bird in the oven and cook for 20 minutes per lb + 30 minutes. So if you have a bird that weighs 7.5kg the cooking time would work out something like this:

7,500g / 450g = 16.7 <– which is lbs
16.7 * 20 min = 334 min
334 min + 30 min = 364 min <– I would round down to 360 so the math is easier
360 min / 60 min = 6 hours

Personally, I start checking the core temperature about 20 minutes before the basic time (334 min) has been reached. Each bird is different and some cook faster than others. As soon as the core temperature is up to 180C it’s ready.

Halfway through cooking, take the bird out of the oven and baste. I also turn it around since we have a fan-assisted oven and the back can sometimes cook faster than the front.

When there’s about 45 minutes left of cooking time, remove the foil so the skin will crisp.

Once the core is up to 180C remove from the oven and transfer to a warmed serving dish. Cover and leave to rest for 20-25 minutes. Carve and serve.

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Do you have any particular tips or tricks you use to ensure moist turkey? Let us know in the comments!

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Terrific Turkey Stuffing

sage-and-onion-stuffingWe have been making this stuffing for over 10 years now and it’s been a great hit every time we have made it. It’s a great way to enhance a normal box of stuffing to make it taste fresh and luxurious. The recipe can be prepped in about 30 minutes, most of which is chopping vegetables. Cooking time is around 30 minutes.

(serving size 10 or one 12-16 lb turkey)

Ingredients
1 box (160 g) dry stuffing mix – we usually get a box of Paxo Sage & Onion with Apple although we have tried others over time
160 g spicy sausage with casings removed – we prefer Italian sausage if we can find it but any spicy sausage will do
170 ml chicken stock
125 ml orange liqueur – it doesn’t matter what type
85 g celery – finely chopped
50 g raisins
40 g pecans, crushed or chopped
40 g unsalted butter
1/2 a large onion – finely chopped
1 1/2 Granny Smith apples – peeled, cored and finely chopped
1 g fresh sage – chopped

Directions
To start off with, preheat the oven to 180C (350F)

Heat the raisins in a small pan with all of the liqueur. Heat just to the boiling point then remove from the heat and set aside.

Next, use half the butter to cook the onions and celery in a frying pan. Cook the onions until just clear and soft. (Usually around 10 minutes) Once cooked, put it into a large mixing bowl and set aside. Don’t clean the pan.

Using the same pan you cooked the onions and celery in, cook the sausage until it’s brown. Drain any excess fat and add to the onion mixture.

Use some of the remaining butter to line the inside of a baking dish and gently melt what’s left.

Add all ingredients and mix thoroughly.

Bake for 30 minutes and serve immediately.

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Do you have any tips on how to improve store bought stuffing? Let us know in the comments!

 

Sweet Potato Pie

sweet potato pieWhen I was growing up in Memphis, we always called this dish Sweet Potato Pie (even though it isn’t really a pie, and there are other recipes that are pies). Anyone outside the South probably calls this Sweet Potato Casserole. Regardless of what you call it, it’s one of the staple Thanksgiving dishes I remember from my childhood.

makes 8-10 servings

Ingredients
5 – 6 medium sized sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
3 tablespoons fresh orange juice
1/2 teaspoon cinnamon
1 package miniature marshmallows

Directions
Preheat oven to 180C (350F)

Peel and dice sweet potatoes into approx. 1 inch (2.5cm) cubes and place in a large pot of boiling water. Boil until fork tender, about 15 minutes.

Drain the potatoes and return to pot, away from heat. Mash in all the ingredients except the marshmallows. Personally we like to use a ricer to get totally smooth potatoes but make it to whatever texture you like for mashed potatoes. Once thoroughly mixed, spread the mixture evenly in a well-greased 9×13 pan. Evenly spread all the marshmallows on the top.

Bake for 25 to 30 minutes, or until marshmallows are golden brown. Serve immediately.

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What would you call this dish? Pie or Casserole? Let us know in the comments!

Happy Boxing Day

In the UK, Canada and most of the other Commonwealth countries, the day after Christmas is known as “Boxing Day“. It’s not something I was used to when I moved to the UK, but now I don’t know how I’d get on without it.

Part of the Wikipedia entry says,

“In Britain, it was a custom for tradesmen to collect “Christmas boxes” of money or presents on the first weekday after Christmas as thanks for good service throughout the year… This custom is linked to an older English tradition: Since they would have to wait on their masters on Christmas Day, the servants of the wealthy were allowed the next day to visit their families. The employers would give each servant a box to take home containing gifts and bonuses, and sometimes leftover food.”

Whatever the history, I hope you enjoy your Boxing Day!