A turkey is the main event for traditional Christmas dinners across the world.
An expert has shared tips on how to ensure this is cooked to perfection.
Miele’s chef Cesar Fernandez's recipe and method
Ingredients
6-8 kg turkey
Two red onions, cut into quarters
Two carrots, roughly chopped
Two celery sticks, roughly chopped
Four garlic cloves, crushed
Parsley stalks
Handful of thyme
Eight rashers of streaky bacon
Vegetable oil
Salt and pepper
A chef shared how to get the most flavour from a Christmas turkey
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Method
1. Scatter the onions, carrots, celery, garlic, parsley and thyme into the base of the roasting tin.
2. Rub the turkey with vegetable oil, salt and pepper. Lay the rashers of bacon across the breast of the turkey.
Place the turkey on top of the vegetables. Carefully position the roast probe so that it is in the thickest part of the breast.
3. Transfer to a combination steam oven with the probe towards the back of the oven and make sure that it is slightly facing towards the top of the oven.
Set the oven to:
1st stage - Fan, 225°C - 20 per cent moisture - 15 minutes
2nd stage - Fan, 180°C -100 per cent moisture - until core temperature is 60°C
3rd stage - Fan, 180°C - 30 per cent moisture - until core temperature is 68°C
4. Remove from the oven and cover with tin foil and a couple of tea towels. Allow to rest for half of the cooking time.
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Many Britons will be tucking into turkey today
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How to season the turkey
Seasoning can make all the difference of the flavour of your turkey, the chef explained.
He said: "Whenever I cook turkey, I opt for either a compound butter or a dry brine. A compound butter is simply a flavoured butter so add raw or roasted garlic, lemon zest, fresh herbs or your favourite dry rub to butter.
"For a dry brine, combine salt, brown sugar, black pepper and thyme then spread over the turkey. You can do this up to two days ahead.
"Whichever you choose, make sure to spread it all over the turkey – on top, underneath, between the body, wings and legs, under the skin and in the cavity for maximum flavour.”
