Size matters: Top tips for tasty turkey

Entertaining at home with friends and loved ones has always been the preferred option for the festive season, but with a busy social calendar and work schedule sometimes it’s easier said than done.

If you’re the last-minute type who’s only just realised that Saturday is Christmas, fret not, we’ve cast about for the top tips for a tasty bird.
 
Size matters
“First of all when buying a turkey be sure it will fit in your fridge and your oven. This is the most common mistake,” says Chef Akil, Executive Chef at City Centre Hotel & Residence (which is offering takeaway birds from Dh395 – read our review here). And if you still find the bird’s too big, the British Turkey Information Service – which has been set up to help home chefs get it right – offers two options: either cut it in half and cook in it two batches or take off the drumsticks and cook those separately.
Size also matters when buying the bird itself -- allow one pound or about half a kilo for each person eating.
 
Time is of the essence
Different weight birds require different cooking times, and with lots of conflicting advice out there from different chefs and cookery writers it can be confusing.
But cooking a traditional roast turkey is very simple, chef Akil says, but don’t underestimate the time involved to properly thaw a frozen turkey or the actual cooking time required.
Ideally, the turkey should be thawed either in a fridge or a cool room. For the former, allow eight to 12 hours per kilo, or if you’re thawing at room temperature (about 20ºC), allow two hours per kilo. Once thawed and in the fridge, the turkey will keep for 2 days.
 
Cooking up a storm
Find one recipe and stick to it. As a guide, if the bird is under 4kg allow 20 minutes per kg plus 70 minutes. If the bird is over 4kg allow 20 minutes per kg + 90 minutes, suggests the BTIS.
Weigh the turkey after stuffing to calculate cooking time and remember oven temperatures vary. Fan assisted ovens cook at a higher temperature – consult the manufacturer’s handbook. Cook in a conventional oven at 190ºC/375ºF, Gas Mark 5.
Akil says covering with a loose tent of aluminium foil is a must to prevent the brest from drying out. Remove the foil for last 30-40 minutes for browning.
“When your turkey has reached half way mark of cooking time, baste it with the juices from the pan, with either a large spoon or baster every 30 minutes. In the last half hour of cooking time, baste every 10 minutes,” he adds.
Check the turkey is cooked properly by cutting into the thickest part of the meat. None of the meat should still be pink and any juices that run out should be clear. Finally, the meat should be steaming hot all the way through.
Allow the turkey to stand for at least 15-20 minutes before carving.

Get stuffed
Chef Akil recommends cooking stuffing separately.
“It’s preferable to cook stuffing separately, however if you are determined to stuff your turkey, go easy on the quantity of stuffing and pack it loosely, as it will expand during the roasting process,” he says. “Refrigerate any leftover stuffing and cook it separately in a greased casserole dish in the last hour of turkey roasting time.”
 
Leftovers
Cooked turkey should be kept in the fridge no longer than three days. If freezing cooked turkey, remove from the carcass first and freeze separately. The meat will remain moist and succulent if frozen either in stock or gravy, according to the BTIS.
 

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