How To Cook The Ultimate Christmas Turkey
Cooking a safe and succulent Christmas turkey can be a daunting task, but at Thermapen we believe it can be a simple and stress-free experience. As part of our #JuicyBird campaign against dry turkey, we have created an ASMR video that aims to show just how relaxing cooking Christmas dinner can be with a Thermapen, plus this easy but impressive recipe so you can try it out yourself.
This turkey recipe is brilliant because the gravy and stuffing can be prepped in advance so that’s two less things to worry about on the day. The turkey is also extremely buttery and cooked to temperature with the Thermapen, so there’s absolutely no chance of it being overdone and dry.
To make this recipe stress-free, monitor the temperature of the turkey with a leave-in probe such as our DOT Digital Oven Thermometer, meaning you can relax and wait to be notified as soon as the turkey reaches its safe temperature of 74°C.
5/6kg Turkey serves 8-10
For the gravy
For the stuffing
If you are using a frozen turkey you need to start the defrosting process in the fridge at least four days before, 12 hours per kilo. This way you can rest assured it will be completely defrosted. Leave it on a tray using greaseproof paper to keep it covered. Take the turkey out of the fridge at least 1 ½ hours before cooking. If you have the space, leave it in a cool part of your kitchen. If not, then try not to have too much direct heat near it. Our chef Laura likes to start her preparation 24 hrs ahead, making the gravy and stuffing on Christmas eve.