One expert has said there is a way to half the cooking time of a turkey (Image: Getty)
Christmas dinner might be the festive highlight for many, but it’s a real pressure cooker for the cook. Looking to shave off precious cooking time?
This quick five-minute trick just might be your saving grace.
Food maestro Julian Klenda, owner of , has dished out his top advice for roasting the ultimate Christmas turkey.
He claims you can slash your roasting time in half simply by ‘spatchcocking’ the bird a nifty method that means removing the backbone to flatten the turkey, aiding an even cook and guaranteeing crispier skin.
Julian said: “Just use kitchen shears to remove the backbone, then press down on the breastbone until it flattens. Season generously and roast as usual for a stunning result.”
Not only does this ensure a more succulent turkey, it also reduces the risk of that dreaded dryness, reports .
Don’t miss…
Spatchcocking your bird on Christmas day could cut the cooking time (Image: Getty)
For those after the most succulent and flavour-packed feast, Julian has more wisdom to share. Opt for two small turkeys rather than one oversized gobbler.
Rather than wrestling with a colossal turkey which might weigh upwards of 14 kilograms, Julian said: “For larger gatherings, go with two smaller turkeys, around seven kilograms each.
“They cook more quickly, are easier to handle, and the meat is often more tender. Plus, having two turkeys means double the crispy skin, arguably the best part.”
And don’t forget the thaw!
Don’t miss… [JAMIE OLIVER] [WARNING] [MARY BERRY]
Using this method could also lessen the risk of it being dry (Image: Getty)
A timely reminder from Julian states: “A frozen turkey is basically a giant ice block.” Making it essential to remember to defrost.
“To avoid a half-thawed disaster, follow this simple rule: defrost your bird in the fridge for one day per two kilograms of weight.
“If you’re hosting a feast, that means starting the defrosting process several days in advance.”
Julian also advised against washing your turkey as it can spread bacteria around the kitchen; instead, he suggests patting it dry with paper towels.
He recommends preheating your oven to 220C/Gas mark 7 for the first 30 minutes, then reducing the heat to 180C/Gas mark 4 to ensure the meat cooks through evenly.
Don’t forget to season the turkey well and use plenty of butter – Julian’s tip is to use 250g of butter for each turkey.
After cooking, let the turkey rest for 40 minutes to allow the juices to redistribute, which makes every slice juicier and more delicious.
To keep it warm during this time, cover the turkey loosely with foil.