Here are the top 5 mistakes ever :
NUMBER 5 : NO BRINING (barré clignotant)
Brining is the action of soaking food, in this case turkey, in salt water before cooking it.
It’s boosting the moisture inside the bird, so that it stays juicy even if you overcook it.
The method is quite simple but you know, when you’re dealing with raw meat it’s better to stick to the rules
So If you are interested there’s a link in the description below to the most famous and proven recipe by Alton Brown.
At the end, it takes a bit of effort and 12 hours of your life, but it’s worth it .
NUMBER 4 : HEAVY STUFFING
Many people stuff the turkey to the max before roasting it.
It ’s supposed to bring moisture from the inside out.
That may be true, but it also comes with a huge problem.
In the oven, Heat goes from the outside in
so, By the time the stuffing is properly cooked, the turkey itself, will be overcooked.
Instead, You could go like this :
Stay light on the meat stuffing or go with stuff that do not require much cooking time
One onion in half, a lemon also in half, and some herbs like thyme or rosemary…
Flavors and moiture without additional cooking time !
NUMBER 3 : NO RESTING
After being roasted, The Turkey has to rest covered with foil, at least 30 minutes up to two hours.
The resting time allows the meat to relax, and the juices to be evenly distributed.
First , With the size of this bird, it will be long before it gets cold.
Second, The turkey is usually served it with hot gravy..
And most of all, this allows you to enjoy a delightful moment with your guests
NUMBER 2 : OVERCOOKING
There are so many different ways of roasting a turkey :
Some say the temperature should go from High to normal to create a shell and trick the moisture in.
Other say that the temperature should go from normal to very high at the end to get a crispy skin.
I will only give you what I know : Cook it half an hour by kilo, at 180°C or 350°F.
Meaning that a six kilos bird will take about 3 hours avec un papier à la main.
Cooking is not about time, it’s about temperature.
And Use a thermometer instead.
This one cost me 7 dollars at my local swedish furnitures supplier.
Stick it into the thickest part of the tigh.
Set the alarm to 160°F or 70°C,
When it rings, get the Turkey out
The resting time will push it to 165°F or 74°C for a perfectly done Turkey.
NUMBER 1 : PICKING THE WRONG BIRD
Clearly this is not about choosing turkey over goose or duck
This is about picking a bird that has grown with higher welfare standards.
Go Organic if you got lots of money, Free range if you got less,
but never, for a cheap factory farm version.
Well that’s it guys, I think now you’re ready for christmas !