Christmas is quickly approaching, and for many families, the holiday menu revolves around the beloved turkey. According to a recent poll, 85 per cent of Canadians prefer turkey for their festive meals. While it's undoubtedly the star of the holiday feast, preparing the perfect turkey can elicit anxiety. Fortunately, expert chefs have shared their tips to ease this pressure, ensuring your Christmas dinner is both memorable and delicious.
Chef Matt Basile, co-founder and culinary head of Alchemy Grills, emphasizes the importance of choosing the right turkey. "I always try to buy a fresh turkey whenever possible," he advises. This choice can eliminate the stress associated with thawing frozen birds. Basile suggests aiming for turkeys weighing between 16 to 20 pounds, particularly if you're hosting larger gatherings. He warns against smaller turkeys, pointing out, "You’re probably going to get more meat if you buy two king capons rather than a small turkey. They’re rarely meaty enough."
If you do opt for frozen turkey, proper thawing is key. Chef Elliot Day suggests the wet brining technique for maximum juiciness, stating, "Brining your turkey will infuse the meat with flavour and moisture you didn’t even know existed." He outlines his brining method, which includes ingredients like beer, apple cider, and smoked bacon, allowing the turkey to soak for at least 24 hours.
For those preferring less mess, Chef Rob Mitchell recommends dry brining, which involves rubbing the turkey with salt, pepper, and brown sugar and letting it rest overnight, allowing the seasoning to penetrate deeply. Mitchell asserts, "The salt will pull out any liquid trapped inside the meat and create 'salty turkey juices' to soak back in for added moisture." Both of these methods are hailed for their roles in preventing the turkey from drying out during cooking.
Another popular technique among chefs is spatchcocking, which involves flattening the turkey by removing its backbone. Chef Julian Klenda swears by this method, saying, "Just use kitchen shears to remove the backbone, then press down on the breastbone until it flattens." This technique not only cuts the cooking time but also ensures crispy skin and even cooking.
Don't forget to account for proper cooking temperatures. Health Canada emphasizes cooking turkey to at least 165°F to eliminate harmful bacteria such as salmonella. Each chef provides their advice on cooking times based on the turkey's weight. Basile suggests probing various parts of the turkey with a digital thermometer, ensuring uniform cooking throughout.
Resting the turkey is just as important as its cooking method. Chef Josh Miller echoes the sentiment shared by Gordon Ramsay, stating, "The best thing to do for any meat is to let it rest." This resting period allows the juices to redistribute and results in tender and flavorful meat. Experts recommend waiting for at least 30 minutes before carving, preserving the juiciness of your holiday centerpiece.
While preparing the turkey is often seen as the biggest challenge, it’s equally important to be mindful of food safety. Health Canada warns of the dangers associated with improperly handled poultry, advising to treat all raw meats as potentially contaminated. It is imperative to avoid washing raw turkey, as this can spread bacteria throughout the kitchen.
To minimize risks, always thaw your turkey in the refrigerator. The rule of thumb is to allow one day of defrosting for every four pounds of bird. For example, if you have a 12-pound turkey, it should be moved to the refrigerator at least three days before cooking.
After all the planning and work put toward your Christmas feast, don’t forget the side dishes. With the turkey prepped and cooked to perfection, you can move on to other delicious holiday staples. Whether seasoned potatoes or fresh vegetable sides, everything has its place at the table.
Preparing the turkey may seem like the pinnacle of holiday hosting, but with these expert tips and techniques, your Christmas dinner is sure to be filled with praise, laughter, and plenty of delightful leftovers. Happy cooking!
