{"id":135686,"date":"2023-12-18T23:24:53","date_gmt":"2023-12-18T23:24:53","guid":{"rendered":"https:\/\/bluemull.com\/?p=135686"},"modified":"2023-12-18T23:24:53","modified_gmt":"2023-12-18T23:24:53","slug":"the-secret-to-the-perfect-christmas-turkey-experts-reveal-all","status":"publish","type":"post","link":"https:\/\/bluemull.com\/world-news\/the-secret-to-the-perfect-christmas-turkey-experts-reveal-all\/","title":{"rendered":"The secret to the perfect Christmas turkey? Experts reveal all"},"content":{"rendered":"
It is a subject of heated debate in many households at Christmas: How to roast the perfect turkey.<\/p>\n
And while many of us diligently follow the instructions on the packaging, we are getting it all wrong, experts have said.<\/p>\n
The supermarket advice will result in dinner being massively overcooked \u2013 turning out a bone-dry, rubber ball of a bird.<\/p>\n
Stores are under pressure from official watchdogs to err on the side of caution and so recommend extended cooking times to ensure any harmful bugs are killed off.<\/p>\n
Watchdogs at the Food Standards Agency recommend cooking meat to the point it reaches 70C for at least two minutes to be safe to eat.<\/p>\n
<\/p>\n
The supermarket advice will result in dinner being massively overcooked \u2013 turning out a bone-dry, rubber ball of a bird<\/p>\n
<\/p>\n
MasterChef finalist Mike Tomkins said accurate temperatures are important for quality and safety\u00a0<\/p>\n
However experts, including a MasterChef finalist, have found that following supermarket pack instructions could take a turkey to as much as 97C \u2013 burning off any moisture that would make it a pleasure to eat.\u00a0<\/p>\n
Chefs recommend that turkeys should be rested after cooking to allow juices that have been released to be drawn back into the flesh.<\/p>\n
Significantly this resting process, which involves wrapping in foil, is likely lead to an increase in temperature.<\/p>\n
MasterChef finalist Mike Tomkins said accurate temperatures are important for quality and safety, and a meat thermometer is a cook’s best friend.\u00a0<\/p>\n
He suggested the best way to ensure a turkey is moist is to brine it the night before and leave it to rest after it is cooked.<\/p>\n