The big day is just around the corner and with it comes lots of pressure to cook the juiciest turkey possible.
There’s nothing worse than a dry turkey, so we’ve decided to share some of Paul’s secrets for ensuring people are talking about your bird for years to come for all the right reasons!
The key to making your turkey totally juicy is to smear plenty of butter between the skin of the breast and the meat. You can also cover the breast with streaky bacon or buttered foil when roasting. Do remember to remove any foil for the last 30 minutes of cooking to allow the skin to crisp up slightly.
Once your turkey is cooked, you should let it rest for a minimum of 20 minutes. This allows the juices to redistribute through the meat. Cover it loosely with foil to keep it warm.
Another top tip is to roast the turkey upside down for the first hour or so to allow all the juices to reach the skin.
Check out the British Turkey Information Service for top tips on cooking times and temperatures.
If you’d rather not have the hassle of cooking Christmas lunch, why not book a table with us for the run-up to the festivities?