Happy Thanksgiving - Gobble Gobble!

Its that time of year again where Turkeys take over our menu's! with the run up to Christmas the American holiday thanks giving is a perfect starter to the festive feast. So get your oven pre-heated and your turkey ready and get cooking with our Step by Step guide to the perfect roast turkey.

Do NOT Stuff the Turkey

• The shape of the turkey cavity means that the stuffing may not cook evenly and more importantly, by the time the centre of the stuffing is cooked to a safe temperature, parts of the turkey will be overcooked and dry. 

Season the Turkey - Everywhere

 The best way to get a delicious turkey is to season it everywhere possible. 

• Generously massage salt and pepper inside the cavity, along with whatever other herbs and spices you're using. That’s right I said massage show that turkey some love and care it will help keep the meet tender and juicy.
• Use your fingers, or push a thin spatula under the skin of the breast to separate it from the meat. Fill this cavity with butter and any herbs you choose. This will infuse flavour into the meat whilst basting it from below the skin keeping the bird tender.
• Lastly, rub the outside skin of the turkey with butter or oil, and season with salt and pepper. This triple application of flavour will keep the bird moist and prevent a dry bird!

Wings Tucked, Legs Tied, Breasts Covered 

A properly prepared turkey will go a long way to ensure a successful roasting, and a very attractive bird.

• Pull the wing tips forward and tuck them under the breasts so they don't burn. This also keeps the turkey sitting nice and straight. 
• After seasoning, tie the legs together with kitchen string (This important step will ensure even cooking). Loosely cover the breasts with a piece of foil. This will help keep the turkey moist, and prevent the breasts from getting too brown. 
• Remove the foil for the last hour of roasting to brown the skin.

Cook Low and Slow! 

Leave the turkey out for one hour before roasting to bring it to room temperature and ensure a relaxed bird! Imagine going from a cold shower to a sauna, the first thing your body will do is tense up and it’s the same for your turkey.

• Cut two carrots, two sticks of celery, and an onion into large chunks. Place on the bottom of your roasting pan. Place the turkey, breast side up on top of the vegetables. 
• Roast at a moderate heat for approximately 12-15 minutes per pound (this is only an estimate to ensure your turkey is cooked either use a thermometer or pierce the thickest part of the turkey and check the colour of the juices, if they run clear you are good to go!).

Let it Rest, Let it Rest, Let it Rest!! 

Now, you are about to cut into the most perfect, moist turkey you've ever had, but STOP!!! Sorry, didn't mean to shout, but you must let the turkey rest for AT LEAST 20 minutes. 

When you remove it from the oven, cover it very loosely with foil, don't worry, it won't get cold; a covered turkey will stay hot for anything from 30 minutes to an hour depending on the size, so don't rush it. Letting it rest not only gives you time to finish the gravy, and the rest of the meal, but also allows the juices in the turkey to redistribute, which is the secret to moist, tender meat.

And that’s it, your ready to carve! Happy thanksgiving Everyone Gobble Gobble!!!