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For most people the turkey's the focus of the traditional Christmas Day dinner, but how do you go about serving up the perfect bird? Express has been in search of some answers.
And who better to ask than one of the island's top chefs - Steve Smith. He's held a Michelin star for over 15 years from the age of 24, and is currently in charge of Bohemia, one of only 15 restaurants in the UK and the only restaurant in Jersey to have 5 AA rosettes and ranked as the 11th best restaurant in the whole of the UK by the Good Food Guide 2018.
Pictured: Bohemia's Michelin stared chef Steve Smith.
Invest in your turkey
Spending that little extra on an organic or free-range turkey is certainly worth it. Not only is it ethically sourced, it will also have better nutritional benefits and deliver on flavour.
Preparation
Wash and thoroughly dry the cavity of the bird before leaving it to reach room temperature. Putting a moderate amount of softened butter under the skin of the bird will ensure it remains moist. Finally, truss the legs together so it retains its shape throughout cooking. Follow these simple steps, and you will have an absolute showstopper of a turkey.
Festive extras
Stuff the cavity of the turkey with herbs, citrus fruits, and an onion to add flavour. However, it is important to ensure there is space for heat to circulate. To make the stuffing seasonal, add some festive favourites such as cranberries, chestnuts, sage and clementine zest.
Glorious Gravy
Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for the gravy. Adding Madeira, a tablespoon of plain flour and quality stock to it will make your gravy rich and delicious.
Stress-free carving
Leave the turkey to rest for at least 30 minutes before carving. This allows the meat to relax, making carving easier. Separating the breasts from the legs and thighs will make carving a lot more manageable as you can simply slice the breast meat, and the rest should fall off the bone.
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