Kenny Tutt's Perfect Christmas Turkey
The humble turkey has been appearing on our tables from the 16th century. If done right, for Kenny it is still the undisputed king of the Christmas spread.
If done right, for Kenny it is still the undisputed king of the Christmas spread. As with other classics there are many, many top tips and dos and don’ts on the quest to achieve the perfect #JuicyBird. Kenny’s main tip above all else is to cook to temperature to avoid the meat drying and to banish any Christmas stress.
Remove bird at 62-65°C when probing thickest part of the bird, between the breast and thigh (without touching the bone)
Poultry: 74 °C
Kenny's top turkey tips
To stuff or not to stuff
Stuffing is beautiful for a proper festive plate but stuffing the cavity does affect the way the bird cooks meaning the meat can dry out. Kenny makes the stuffing separately using decent sausage meat, fresh thyme, sage, breadcrumbs, and dried apricots.
Release the bird
Untruss your turkey. Keeping the legs tied up can mean the breast meat dries out before the thighs and legs are fully cooked.
Bring to room temperature
Remove the turkey from the fridge and bring to room temperature. This will take at least an hour and help get an even cook.
Butter it up
Soften the butter with the back of a dessert spoon in a bowl, then season with sea salt and freshly ground white pepper. Smear the seasoned butter all over the turkey before going in the oven.