For a tender and succulent Christmas turkey, try this Raymond Blanc’s Perfect Roast Turkey recipe. It’s guaranteed to impress at the Christmas table.
Cooking the turkey:
Finishing the roasting juices
If this is your first time cooking the Christmas turkey, the quality of the bird is crucial. Try to buy the best organic or at least free-range bird that you can afford. Visit your local butcher well in advance to place your order.
Ask your butcher to prepare it for you – to remove and chop up the wings and neck into 2cm pieces and to remove the wishbone (this makes the turkey easier to carve). If, however, you are unable to use a fresh turkey, make sure that your frozen turkey is thoroughly defrosted before cooking.
You may be a little concerned about the cooking time (or lack of it). Believe me, it has been tried, tested and tried again. During the cooking process, the turkey will absorb the heat from the oven and this absorbed heat will continue to cook the bird while it rests. This can increase the internal temperature by up to 10°C.
Resting the turkey is an important process which allows the meat to become tender and succulent as the juices inside the meat to become more evenly distributed throughout the bird.
This Raymond Blanc’s Perfect Roast Turkey recipe is courtesy of Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.
Find out more at raymondblanc.com