Chef shares their ‘failsafe’ method for a moist and flavourful turkey this Christmas (Image: Getty)
A moist turkey with a crisp skin is definitely the star of the show when it comes to Christmas dinner.
There is nothing worse than tucking into your turkey only to find it’s dry and flavourless.
Seasonings, marinades and stuffings are just some of the ways people ensure their turkeys taste their best.
But have you ever wondered how professional chefs prepare and cook their Christmas turkeys?
Two professional chefs have shared their tips for cooking the perfect turkey this Christmas, and it’s all in the preparation.
:
There is nothing worse than tucking into your turkey only to find it’s dry and flavourless (Image: Getty)
Elliot Day, the co-founder at FieldGoods, an upmarket ready meals company, said he has inherited a tradition that is a “failsafe”.
He said: “Brine that turkey! It’s a tradition inherited from our mum’s American side of the family and it’s failsafe.
“It may seem weird to soak a whole turkey in salty water, but trust me, you’ll never look back!
“We make our brine with water, beer, salt, sugar, orange, cloves and smoked bacon.”
A moist turkey with a crisp skin is definitely the star of the show (Image: Getty)
Meanwhile, Rob Mitchell, an executive chef at Drake & Morgan, suggested instead opting for a dry brine for a crispy skin.
He said: “I recommend a dry brine for turkey, which you do a day in advance – it leaves a juicy turkey with the crispest skin!
“To dry brine your turkey, pat all over with paper towels and generously rub a mixture of good quality sea salt, black pepper and a little light brown sugar all over and inside the turkey and, leave for at least 12 hours in the fridge.”