If you want to cut down the time your turkey is roasting, this is the perfect hack for you
While Christmas dinner is often the highlight of the festive season for many, it can be very stressful for the chef in the kitchen. So if you want to cut down on some of the cooking time, this five minute job could help.
Julian Klenda, a food expert and owner of Maine Lobster Now, has sharef his tips on how to roast the perfect Christmas turkey and he said syou can half your roasting time by ‘spatchcocking’ the bird. This technique, which involves removing the backbone and flattening the bird, allows it to cook more evenly and results in 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.” This also helps decrease the risk of the turkey drying out.
Julian had other tips to ensure you get the most tender and flavoursome meal. He said opting for two smaller turkeys rather than one is a better option.
The expert advises against choosing a single massive bird, especially those tipping the scales at 14 kilograms. He 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 if you need to defrost, make sure you set yourself a reminder to take it out of the freezer, Julian said: “A frozen turkey is basically a giant ice block.
“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 said there was no need to wash your turkey as this can spread germs all over the kitchen; instead, pat it dry with paper towels. He also said to begin your oven at 220°C/Gas mark 7 for 30 minutes, then lower the temperature to 180°C/Gas mark 4 to cook the meat evenly.
Also, make sure you season the turkey and use plenty of butter – Julian recommends 250g of butter per turkey. You should also let it rest for 40 minutes once it has done cooking.
This step allows the juices to redistribute, making every slice more tender and flavourful. Cover the turkey loosely with foil to keep it warm while it rests.
