Fri, 18 December 2015
Christmas is almost upon us and chef Adrian Bane from the Radisson Blu Hotel, Galway has this plan of action to make sure that your turkey is at its best when the big day rolls around.
PLAN OF ACTION FOR THE CHRISTMAS TURKEY
23rd of December:
1. Pick up your turkey, Make the brine and cool it down. Leave in the garage covered.
Christmas Eve:
1. Make the stuffing
2. Place the turkey crown in the brine before midday
3. Make the gravy, make the herb butter, cook the legs and shred meat, make the roulade,
4. Massage turkey with butter, have a sherry and eat a selection box
Christmas Day:
10am- Take the turkey out of the brine and allow to drip dry, sit the turkey on the cut onions & cover in Clingfilm
11am- Pre heat oven to 200 degrees
11.30am- Put the covered turkey crown into the oven, with the probe in the thickest part of the bird
12.00pm- Turn the oven down to 175c, set the probe to 55c, baste every 20 min and put tinfoil back on
3.30pm (ish)- Crown is cooked to 55 degrees, remove the tinfoil and set probe to 75 degrees. Baste every 15 minutes
4.15pm (ish)- Crown is cooked, Allow 30 minutes to rest before carving, place the sliced turkey leg stuffing roulade into the oven to warm. Add the pan drippings to the gravy and bring to the boil
St. Stephens Day:
1. Make leftover sandwiches with Cranberry Mayo, Breast Meat & Roulade in a floury Blaa!
27th of December:
Make a stock with the carcass of the turkey crown, vegetables & herbs. Strain and freeze for next year's gravy!!
