Whether you’re in charge of the cooking for the first time or you have extra guests this year and you want to make an impression, here are some top tips for creating a masterpiece for Christmas Dinner.
Of course, not everyone is into turkey and that’s fine – there are loads of alternatives, you could provide a fish dish, something like beef, pork or duck or even a vegetarian option. Speak to our local butchers and producers and they’ll help you find the perfect centrepiece for your Christmas dinner!
If you’ve decided on a traditional turkey dinner, make sure to order your bird ahead of time, taking into account how many people you’ll be catering for. Meat producers in Dorset will often have the option of fresh or frozen turkeys and you can also choose meat that has been pre-cut. If you’re going for a frozen turkey, be aware that it will need 24 hours to defrost – you’ll need to put it in the fridge to defrost so make sure you have enough space!
As a basic guide:
Turkey size Defrosting time Serves
2-3kg 25-35 hrs 4-6
3-4kg 36-47 hrs 7-9
4-6kg 48-71 hrs 9-14
6-7.5kg 72-89 hrs 14-18
7.5-10kg 90-120 hrs 18+
When it comes to cooking turkey, the key is getting your timings right. You have to make sure dinner is ready on time, cook it according to the size and allow time for it to rest.
Weigh your turkey after it has been prepared and stuffed and time it by allowing 20 minutes per kg plus 80 minutes for a whole bird less than 5kg and 20 minutes per kg plus 105 minutes for a 5-9kg whole bird in a preheated oven at gas mark 4, 180 degrees or 160 degrees fan oven.
If you’re cooking a fresh bird, make sure to put it in the fridge when it arrives, but to remove it from the fridge an hour before cooking. Smaller joints, such as legs and crowns will only need half an hour before cooking. Don’t forget, you can always check with your supplier if you’re not sure.
Not sure if your turkey is done?
You can check by using a meat thermometer – just remember to insert it into the thickest parts of the bird and to avoid bone. If it reads 75 degrees or above, it’s cooked. Don’t have a thermometer? Don’t worry, you can use a metal skewer in the same way and see if the juices run clear, if they’re pink or the temperature is below 75 degrees, roast for another 15 minutes and then test it again.
Once the turkey is cooked, don’t skip the resting period. It is essential if you want juicy and tender meat. Take the turkey from the oven and put it on a warm plate or board and cover loosely with large sheets of foil or clean tea towels. Rest for at least half an hour – you can leave them for up to an hour and a half. This gives the juices time to reabsorb, it’ll make it much easier to carve too!
Top tips for carving
To start with, you need to use the right knife – a carving knife or sharp kitchen knife is best but avoid using a serrated knife if you can.
1 – remove the wings.
Do this by gently pulling away from the body and then cut through the joint to remove it.
2- remove the legs.
Cut off any string and then cut the skin that attaches the leg to the breast. Slice through where the leg meets the breast until you hit the joint. Pull the leg away and cut through the joint to detach.
3 – leg meat.
Separate the drumstick and the thigh by cutting through the joint. To carve from the bone, hold the drumstick vertically by resting it on the board.
4- carve the breast.
Cut along the length of the bird staying as close as the breastbone as you can. Cut underneath to detach in one piece and repeat.
5- slice the meat.
Use a fork to hold the meat steady and then the whole length of the knife to carve slices of meat.
The main thing is to plan ahead, make sure you have enough space and to be sure of your timings. Don’t forget though, the most important thing is to enjoy yourself! Christmas is supposed to be a time of joy and part of that is the dinner!
