"Generally, I agree with Nigella Lawson about festive food: in her 1995 Vogue column, she wrote, "There is nothing worse than going out for Christmas lunch and finding someone's done something interesting." Too right. I want pigs in blankets, slightly stodgy stuffing, glossy gravy, and perfect roast potatoes, all made in the most predictable ways possible. With one notable exception - I never cook a turkey, because 1) our household is pretty small for the massive bird, and 2) I've always found it a little dry."
"If you want truly crispy skin, McGrady said, "start the turkey off on a high heat to caramelise it". Beginning with scorching temperatures (he recommends 220°C for the first half hour) encourages the Maillard reaction, which makes all meat brown and crispy. It's a little like searing the beef in a scorching pan before enclosing it in pastry for a beef Wellington - the protein will stay soft and 'crust'-less otherwise."
"Anthony Bourdain was right: all the best cooks know that butter is key to a truly luxurious dinner. "There are so many different techniques, but I do agree with rubbing it with melted butter on the whole turkey, then seasoning it with salt," he told us. "Any butter will do, like Kerrygold butter. Salted butter and a little bit of extra salt on top of the bird.""
Whole turkeys often deter small households due to size and a tendency to dry out. To achieve crispy, caramelised skin and juicy meat, begin roasting at high heat—around 220°C—for the first thirty minutes to encourage the Maillard reaction. The initial high temperature browns and crisps the exterior, similar to searing beef before further cooking. After searing, rub the entire bird with melted butter and season with salt; salted butter plus a little extra salt enhances flavour and richness. These combined techniques produce a moist, flavourful roast with glossy, crisp skin.
Read at BuzzFeed
Unable to calculate read time
Collection
[
|
...
]