Want to avoid dry turkey? A chef says smothering your bird in mayo is key12/22/2021
Nothing beats a traditional Christmas dinner.
From the vegetables to the roast potatoes to the gravy, it’s a work of art.
The turkey is usually the main event but unfortunately, if it isn’t cooked properly, the meat can become dry.
And who wants parched slices of turkey on their festive plate?
Thankfully, in this world, we have people called chefs who often share their valued expertise with the masses.
One of those experts is Chef and Culinary Director of Food & Wine, Justin Chapple.
To prevent the Christmas turkey from drying out, he advises prospective cooks to smother it n mayonnaise.
He says this is the secret to cooking the perfect roast.
Thankfully for those who don’t enjoy the taste of mayo, Justin notes that the condiment doesn’t change the taste of the turkey.
To implement the food hack, all you need is a turkey and a jar of mayonnaise.
You can spoon the mayo all over the turkey without any added seasoning but if you would prefer some flavour, Justin uses chipotle mayo when doing this himself.
To make Justin’s version you need to mix one tablespoon of chopped, fresh thyme with 128g of mayonnaise, the zest of a whole lemon, three grated garlic cloves and minced chipotle chillies.
When this is combined, he then loosens the skin on the turkey breasts and thighs. Then he spreads the mayo on top of it and under it. He also advises folding the wing tips back, so that as much heat as possible can go around the turkey.
‘When you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender,’ he told Food & Wine.
‘You want to put the mayo on the outside and inside of the turkey so it gets extra juicy.’
He then goes on to advise cooks to season and stuff their turkey as usual and to roast the turkey at 218 degrees for 30 minutes.
Then, drop the temperature down to 176 degrees and cook the turkey for another hour and 15 minutes.
Finally, let it sit for another 30 minutes before slicing and serving.
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