Tips for the perfect turkey this Christmas
If you’re starting with a frozen turkey be sure to defrost it all the way through before cooking.
The best way to do this is to place the turkey in the fridge for a couple of days until thawed out completely.
Guide to turkey weights
Prepare your stuffing ahead of time
Don’t place stuffing in turkey and then refrigerate overnight.
Prepare your stuffing a day ahead, minus the egg. Just before stuffing the turkey, mix the egg through the stuffing.
To get a perfectly seasoned moist turkey, immerse it in a salt –water solution for at least 24 hours before cooking.
You can also add herbs and spices to give the turkey extra flavour.
Barbecuing your Steggles Turkey
- Make sure the turkey and the foil tent fits in your barbecue with at least 2.5cm of space between the turkey and the lid, so the hot air can circulate.
- Heat barbecue with the hood down until hot (about 10 minutes).
- Use indirect cooking on a medium heat – this can vary according to the type of barbecue. Usually indirect cooking requires using the outside 2 burners of a 4 burner gas barbecue.
- No flame should be alight under the roasting pan. For coal barbecues, the coals/ briquettes are placed on either side of the barbecue. Refer to your barbecue manual.
Remove the turkey from the fridge at least 2 hours before cooking.
Start roasting in a very hot oven for the first 20 minutes and turn down to a moderate heat until cooked through (when the thickest part of the thigh reaches 80 °C).
Let the turkey rest for 20 minutes after cooking.
Use extra wide foil to cover the turkey completely in the shape of a tent. Try not to have the foil touching the turkey.
Scrunch the edges of the foil under the rim of the roasting pan to form a seal. This steams the turkey in the first stage of cooking and keeps the meat moist.
Remove the meat from the carcass and store in an airtight container in the fridge for up to one week.
To freeze wrap left over meat in plastic wrap and place in an airtight container. Freeze for up to one month.
Food Safety tips
Thaw frozen turkeys in the fridge. Never on the kitchen bench.
A large turkey can take more than three days to thaw.
Once thawed leave, it in the fridge until it is ready to cook.
Stuff the turkey just before cooking.