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Defrosting the turkey:

Think ahead and defrost it slowly. This will take about four days in a covered (with cling film) drip free tray on the bottom shelf of the refrigerator. If left at room temperature to defrost a single harmful bacteria can multiply to 5 billion, a billion in just 24 hours - more than enough to give you and your family food poisoning!

Also if any blood is allowed to drip onto foods below in the refrigerator then cross contamination will occur and any harmful bacteria (known as pathogens) from the turkey will infect the other food. Hence the need to place the turkey below any other foods as it defrosts.

Preparing the turkey:

Make sure all work surfaces, utensils, knives and hands are thoroughly cleaned with hot water and a scrubbing brush (no dirty dish cloth or sponge) before and after.

Cooking the turkey:

Allow ample time for it cook all the way through - 30 minutes per pound.

Placing fatty bacon over the breast will keep it from drying out

Baste frequently (at least every 20 minutes) to keep the turkey moist and juicy. It will also add flavour. Basting is simply spooning the cooking juices and fats over the bird as it cooks.

When the breast is three-quarters cooked cut the skin that attaches legs to the breast and pull the legs open to expose the hip joint. This will allow the heat to penetrate down to the joint which is the last part to cook, ensuring the legs will cook without the breast drying out or the breast cooking and the legs being still pink (do the same for chickens too).

Carving the turkey:

Once cooked remove from the oven, place in a fresh tray and allow to rest for at least 30 minutes before carving. This allows the connective tissues to relax and will make the turkey easier to carve, prevent the slices from curling and be more tender. This process should also be done for any roast meats.


Food and Cooking Tips
from professional
Chef Tallyrand


Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site www.tallyrand.info (link in main menu)

Email Hub-UK : info@hub-uk.com