Let’s Talk Turkey
This is a guest post by my husband, Chef Martin Laprise. Martin offers many of these tips at his festive season dinner parties and they are always met with lots of grateful thanks and visions of light bulbs over the head. I hope they offer you some assistance in enjoying the holidays as much as possible and not stressing out 🙂
Cooking a holiday feast is always a lot of pressure for the cook. There are lots of dishes to prepare for this dinner, and everyone expects it all to arrive at the table hot and beautiful. I have news for you – this takes practice, and just like the girls on the covers of magazines are retouched, so are the turkeys! So set yourself up for success with these few pointers:
- Brining your turkey adds moisture, so if you are worried about a dry bird, use this technique before you cook (usually overnight for a turkey). There are lots of great recipes on the internet for brines – choose the one you like. NOTE: basting your turkey will NOT make it more moist. I don’t care what Gramma told you. Once the meat starts to cook, no moisture will go in. This is not my opinion, it’s a scientific fact.
- If you want a beautiful turkey to present on your table, start out with it covered in foil paper. You can always make it darker at the end of the cooking with a blow torch (like the magazine people do), but if it gets too dark, you’re stuck. Also, during the cooking time rotate the turkey at least 3 times (make sure it completes a whole circle) – even if you are using a convection oven. This will help it to cook evenly.
- To make a stress free gravy, buy an extra turkey leg and make the gravy with that while your turkey finishes cooking. Brown the leg really well, make a stock, thicken with flour and voila! Awesome gravy that didn’t have to happen at the last minute.
- If you want a stuffing recipe, you can check out the one I put up on my website for Thanksgiving turkey – it works great at Christmas too.
If you would like more cooking tips from a handsome Okanagan chef, book me for a dinner in your home. I will come to your house with the ingredients and cook everything from scratch. You can watch and ask as many questions as you like 🙂 Feel free to send me an email to arrange a booking. To see more of what I do, check out my website at www.thechefinstead.ca
Posted on December 21, 2013, in Christmas, food, holidays, recipe, reference and tagged chef tips, Christmas, Christmas feast, cooking, food, Okanagan, recipe, stuffing recipe, The Chef Instead, tips, turkey. Bookmark the permalink. Leave a comment.