Here's our step by step guide to cooking the perfect turkey:
1 | Choose a fresh turkey without any added ingredients. For large gatherings, it’s better to cook two smaller turkeys rather than one large one (it’ll fit better in the fridge and roasting pan).
2 | Pat down any extra moisture on the skin. Add as much butter you can fit under the skin and breast area.
3 | To stuff or not to stuff? I opt for cooking the stuffing separately as it shortens the cooking time. Salt the inside of the cavity and add fresh herbs, garlic and oranges cut in half to keep the bird happy and moist.
4 | PSSST! HERE’S THE SECRET TIP > Soak a linen cloth in a cup of oil until it is fully saturated. It MUST be linen as its hollow fibres are very absorbent, strong and lint free. Other materials will only leave you with a woolly turkey.
Lightly wring out the linen cloth and pour the remaining oil on the bird and season. Spread the linen cloth over the breast area, cover the pan and start cooking. Remember to baste every hour after the first hour.
5 | Remove the linen cloth slowly and carefully as you do not want to tear the skin. Cook uncovered for the last 45mins.
6 | Fully rest the turkey for at least 15 minutes before carving. Give yourself a pat on the back – you did it!
Extra Tips From The Linen Works Team:
Remove the legs before cooking to speed up the cooking process.
For less fuss, have your butchers de-bone and roll your turkey. This will give you more room in the fridge, although it may lack a bit of theatre at the table...
Image Credit: epicurious