It used to be that the larger the bird, the more festive the gathering. Continue the tradition at your holiday table with these no-fail tips that are guaranteed to help make your feast a success.
- When preparing the bird for roasting, butter it up for extra flavour and crispy skin. To do this, gently pull up on the skin and work in a windshield-wiper motion to separate it from the breast meat. Then fill this pocket you’ve created with butter. You can watch how to do this in our video here. For extra flavour, season the butter first with your favourite chopped, fresh herbs. After you’ve stuffed it, coat the whole bird with butter to help achieve nice, golden skin. Do this first before adding salt and pepper so the seasonings have something to stick to.
- Stuff your turkey just before cooking it to reduce the risk of contamination. For even roasting, pack it loosely to allow for ample air circulation inside the bird. Use a skewer or trussing needle to sew up the bird and help prevent the inside meat from drying out.