Ok ok, so while our summer Christmas doesn’t always lend itself to a traditional festive lunch or dinner, there are a few of us who genuinely love the idea of the time honoured Christmas flavours. And while we’re all for breaking with convention and trying new dishes, sometimes, it’s only the classic dishes that will do. So for those people who could never replace the centrepiece turkey with a platter of prawns, these are your Top 3 Turkey essentials… along with a tempting Turkey Stuffing recipe to boot…
No 1. Utilise a Baster
Use a baster to drizzle liquid over your turkey to prevent it from drying out throughout the cooking process. Here at Howards we have two such items available which will help you to cook succulent meat and poultry dishes, each and every time!
Our handy Pop Up Roast Timerwill monitor your turkey while you’re busy making and creating the rest of your Christmas meal. Available as a 3 in 1 pack, Howards timers are suitable for pork, poultry, beef and lamb; and can be used up to 300 times. So how does it work? The shaft of the timer starts to move up slowly when a medium heat is reached and the top simply pops up completely when your roast is perfectly cooked. Made from nylon, no batteries are required. Remember though, when your timer pops, it’s essential to rest your meat before carving. Put the meat in a warm place, tented with foil. During this time the roast will finish cooking, become juicier and easier to carve – and fear not, it won’t go cold!
No 3. Use a Quality Cutting Board
Let’s assume that you’ve cooked up the most delicious, nutritious, juicy roast; you’ve rested it, and now it’s carving time. Investing in a carving board or tray that will secure your roast and assist with the collection and drainage of liquids will ensure your safety (as you carve up) and of course, less mess!
We suggest using a Carving Tray with Spikes. New to the Howards offering, this particular tray is made from stainless steel and features spikes, which are designed to hold any kind of meat firmly in place. Whether you’re a seasoned entertainer or this is your first time hosting Christmas dinner, this cooking essential won’t let you down; and better yet, it’s dishwasher safe.
Alternatively, our Joseph Joseph Cut & Carve Plus is an enhanced version of our popular double-sided, multi-function chopping board, which now boasts non-slip feet and soft-grip sides. Its angled cutting surface is designed to assist in the collection and drainage of liquids or food and it has is an integral meat grip on one side of the board to assist when carving. The opposite side of the board provides a smooth cutting surface, for general food prep! This too is dishwasher safe.
With your Turkey cooking utensils sorted, it’s time to consider the ultimate turkey stuffing! With a 5 Star rating on the taste.com.au website, why not try the Roast Turkey with Sage & Walnut Stuffing and Gravy. Please note, THIS Recipe is referenced from taste.com.au
Roast Turkey with Sage & Walnut Stuffing and Gravy
4 bacon rashers, rind removed, finely chopped
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
140g (2 cups) fresh breadcrumbs (made from day-old bread)
55g (1/2 cup) walnut halves, coarsely chopped
1 tablespoon finely shredded fresh sage
1 egg, lightly whisked
Salt & freshly ground black pepper
6kg (size 60) fresh or thawed frozen turkey, neck removed
50g butter, extra, melted
2 tablespoons plain flour
250ml (1 cup) dry white wine
250ml (1 cup) Campbell’s Real Stock Chicken
Melt 20g of the butter in a frying pan over medium-high heat until foaming. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until onion softens. Transfer to a heatproof bowl. Add the breadcrumbs, walnuts, sage and egg and stir until well combined. Season with salt and pepper.
Preheat oven to 180°C. Rinse the turkey inside and out under cold running water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie the legs together with unwaxed white kitchen string. Tuck the wings under. Place turkey, breast-side up, in a roasting pan. Brush with extra butter and cover with foil. Roast in oven, basting every 30 minutes, for 3 1/2 hours or until juices run clear when thigh is pierced with a skewer. Transfer turkey to a platter. Remove string. Cover with foil and set aside for 15 minutes to rest.
Strain the pan juices into a heatproof jug. Melt the remaining butter in the roasting pan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the pan juices, wine and stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until gravy boils and thickens. Taste and season with salt and pepper. Strain into a heatproof serving jug.
Place the turkey on a large serving platter and serve with gravy.