 Follow these handy tips from Cullens Quality Butchers and your Turkey will be the best it can be! Turkey breast can be lean so covering the breast with strips of bacon or proscuitto will help keep the moisture in and add extra flavour. Rub butter all over the bird & under the skin - this will help flavour the Turkey and the skin. Remember to season with salt & pepper. Always baste the turkey during the cooking process. Sit the Bird on a trivet of veg - such as carrots, celery & onion. This creates a wonderful base for making gravy. Keep the cooking juices from the roasting tin - use to make your gravy! A Turkey will cook more evenly if it is not densely stuffed - consider loosely filling the cavity with garlic & thyme, or wedges of lemon or Clementine. For Stuffing Lovers: Cook stuffing separately in a casserole dish or roll into stuffing balls. Always allow the turkey to rest before you serve. Do this by covering with tin foil. Then with a couple of tea towels. This will ensure the bird can rest without losing too much heat. This also allows all the juice back into the bird for a moist Turkey. To store leftover turkey - allow to cool. Remove all the meat from the carcass. Store in an air tight container in the fridge. Remember to use up the carcass. Make stock for soup. How do you know your Turkey is cooked? At the thickest part of the leg the juices should run clear from the bird. (You can also use a Turkey pop up timer)
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