Top Tips for Making the Best Roast Turkey Ever

Grab your turkey, some foil and flavoured butter and you're ready to make Christmas lunch like a pro!
ByOlivia SpadavecchiaTuesday , 03 December 2013
Top Tips for Making the Best Roast Turkey Ever
Follow our tips for perfect roast turkey

DON’T... 

Forget a meat thermometer. Why gamble with predicting when the bird’s done when the temperature doesn’t lie? At 73 degrees it’s safe to eat.

DO... 
Rub some herb butter under the skin, especially around the breasts and thighs. It adds moisture and flavour.

DON’T... 

Stick your turkey in the oven straight from the fridge. Let it reach room temperature first.

DO... 
Brine your turkey but make sure to rinse ALL the salt off.

DON'T...

Serve it straight away. Keep the turkey warm and rest it for 30 minutes to an hour so the juices can redistribute through the bird. 

DO... 
Buy two smaller turkeys rather than one big one. They’re easier to keep juicy and they fit in the oven better.

DON’T...

Leave the breasts uncovered. They cook quicker so shield them with aluminium foil during the cooking.

DO...

Baste, baste, baste! Keep some water or stock in the roasting pan and use it to baste the turkey at least every 30 minutes if not more.

DON’T... 

Stuff the turkey. It’s impossible to cook the turkey and stuffing evenly. By the time the stuffing is cooked through in the centre the rest of the bird will be dry and overcooked. Roast the stuffing separately. 

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