The secret to the perfect Christmas turkey? Experts reveal what many of us have been getting wrong for years by following the instructions
- Chefs recommend that turkeys rest after cooking
- Ensures that released juices are drawn back into the pulp
It's a topic of heated debate in many households at Christmas: how to roast the perfect turkey.
And while many of us diligently follow package instructions, we're getting it all wrong, experts say.
The supermarket's advice will result in dinner being overcooked and turning into a bone-dry, rubber ball of a bird.
Shops are under pressure from official watchdogs to be cautious and are therefore recommending longer cooking times to ensure any harmful insects are killed.
Watchdogs from the Food Standards Agency recommend cooking meat for at least two minutes to the point where it reaches 70 degrees Celsius to be safe to eat.
The supermarket's advice will result in dinner being overcooked and turning into a bone-dry, rubber ball of a bird
MasterChef finalist Mike Tomkins said accurate temperatures are important for quality and safety
However, experts, including a MasterChef finalist, have found that following the instructions on the supermarket packaging can heat a turkey up to 97 degrees Celsius, burning off all the moisture making it a pleasure to eat.
Chefs recommend letting turkeys rest after cooking so that the released juices can be absorbed back into the meat.
Significantly, this resting process, which involves wrapping it in foil, is likely to result in a temperature increase.
MasterChef finalist Mike Tomkins said accurate temperatures are important for quality and safety, and a meat thermometer is a chef's best friend.
He suggested that the best way to ensure a turkey is moist is to brine it the night before and let it rest after cooking.