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Posted on November 23, 2015 There have been 0 comments

Miranda's Turkey Tips!

The centre-piece of most British and American Christmas and Thanksgiving tables, the Roast Turkey is a stalwart of our celebration food today but did you know that turkeys were first domesticated in Central and South America? In her latest book, Modern Meat Kitchen, Miranda Ballard shares the quintessential Roast Turkey recipe, with everything you’ll need to ensure a juicy roast. You can download our Roast Turkey recipe card, and make sure you’re subscribed to The Pantry as we’ll be sharing lots of recipes and ideas for all the trimmings in the coming weeks – you can subscribe here. Thanksgiving is just around the corner, and Christmas will follow quickly after, so we chatted to Miranda to get her top Turkey tips on making the most of your roast!

A Turkey Crown is a great option for a smaller gathering. The smallest free range whole turkey will still be over 4kg, enough for 8 people, so it’s a lot of leftovers for two or four people. However, it’s better value to order a whole turkey and remove the legs yourself – just follow the principles Miranda shows in her How to Portion a Chicken video over on The Pantry YouTube Channel. You could then pop the legs in the freezer to have roast turkey legs another time or debone and dice them to make a casserole or stir fry.

You might have heard of brining a turkey - basically soaking it in a salted and seasoned tub of water overnight. A really well-farmed bird should never dry out, even with the most basic attention to roasting it, but if you want to really ensure that it’s as moist as you can possibly make it, brining is a good idea. Just find something big enough (some people use the sink - or bath!) and fill with water, two large handfuls of salt and then as much seasoning as you like - bay leaves, thyme, rosemary, garlic, juniper, black pepper, mustard seeds, cloves... You can add red wine or port too. Just chuck it all in, soak the turkey overnight and then shake dry before stuffing/roasting.

The Bronze turkey has become very popular in the UK in the last 10 years. This is partly because of the increased awareness and value of free range farming. The traditional white turkey actually prefers to stay indoors, very rarely venturing out even if the barn doesn’t have side walls, whereas the bronze turkey likes to roam and explore and behave more ‘free range’. Just ask your turkey supplier - “did it eat what it wanted to eat and do what it wanted to do?”

And if that wasn’t enough turkey for you, we recommend you give this a watch! If you gobble at a turkey, it’ll gobble back. We know you laughed too!

Modern Meat Kitchen by Miranda Ballard is available here, and don't forget to sign up to The Pantry for more festive foodie ideas and recipes!


This post was posted in Featured, Interviews, News, Recipes, UK, What's new and was tagged with christmas, chicken, homemade, savoury, video, 2015