Bohemia’s Head Chef Steve Smith Reveals his Top Tips for Creating the Best Turkey on Christmas Day
With Christmas just around the corner, it’s time to prepare for the festive season. Head Chef Steve Smith from Michelin starred restaurant Bohemia shares his top tips on how create the best turkey on Christmas Day.
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.
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.
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.
Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for the gravy. Adding Madeira, a tbsp of plain flour and quality stock to it will make your gravy rich and delicious.
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.