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How to Bake The Moistest Christmas Turkey Ever & The Sweetest Stuffing Recipe!
Turkey has become the favorite bird for holiday celebrations and can be found on dining room tables around the world for Thanksgiving and Christmas.
But not many people can bake a turkey that is moist, succulent and absolutely delicious.
In fact the main complaint is that turkey is too dry! But that doesn't have to be the case; I have a fantastic recipe that will give you a delectable turkey with tasty stuffing.
Never bake a dry turkey Ever Again!
Method for Tasty Stuffing
Christmas Turkey Stuffing
6oz minced chicken breast meat
2 tablespoons of vegetable oil
2 stick (4oz) 100 g butter or margarine
4 tablespoons tomato ketchup
2 large onion
2 ½ tablespoons chopped garlic
1 scotch bonnet pepper finely chopped (these peppers are very hot and spicy but have a lovely flavor. To reduce the heat remove the seeds before cooking)
2 tsp dried sage
4 cups (8 oz) 250g soft white breadcrumbs
1 tsp Salt
1 tsp course ground pepper
Skin and finely chop an onion, add together with salt, pepper, dried thyme and 1 tablespoon of tomato ketchup to the chicken mince. Rub in seasoning into mince and put to one side.
Skin and finely chop another onion.
Heat 1 tbsp of vegetable oil in a pan and when oil is hot add the onion and fry until golden. Add chicken mince and cook until tender.
In a bowl mix the golden fried onions and chicken mince to the breadcrumbs. Make sure the breadcrumbs are saturated with the chicken mince onion mixture.
Melt the butter or margarine; add to the seasoned chicken mince stuffing, and season with salt, pepper, dried sage, scotch bonnet pepper (if you do not want the stuffing to spicy and hot remove the seeds from the scotch bonnet pepper before adding to the mixture) garlic, and tomato ketchup. Mix together thoroughly.
Beat the 2 eggs and add to the mixture to bind it together.
Put to one side ready to spoon into the cavity of your seasoned turkey.
Baking Method for Moist Turkey
Christmas Turkey Recipe
1 (10 to 12-pound) fresh turkey
8 rashers of fat streaky bacon rashers
6 ounces butter, at room temperature
Salt and freshly ground black pepper
Large bunch fresh thyme
1 large onion, unpeeled and cut in eighths
Good olive oil
Seasoned sage and onion stuffing
1 large sweet dessert apple
First of all choose the correct size pan for the turkey, which should be at least 3 to 4 inches deep as this will hold the turkey juices effectively. Next preheat the oven at degrees F /Gas mark 5. The cooking time for the turkey needs to be approximately 15 minutes for each pound therefore a 20 lb. turkey will need to cook for about five hours.
Clean the turkey and remove the giblets and neck.
Drain any juices from the turkey and place it on a flat rack in the large roasting pan. Pat the turkey dry with paper towels.
Working from the large cavity end, gently run your fingers under the skin and meat of the turkey, taking care not to tear the skin. Place half the softened butter under the skin and gently massage the butter evenly over the whole breast.
Then, loosen the skin at the neck of the turkey and pack some of the stuffing into the neck, pushing it down towards the breast (don't pack too much into the neck as it will expand during cooking). You should then tuck the neck flap under the turkey's back and secure with a small skewer (you can use cocktail sticks).
Next, sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs, apple and chopped onion in the cavity along with remaining seasoned sage and onion stuffing. Secure the cavity skin flaps with a skewer or several cocktail sticks. (You can make stuffing balls with any stuffing left over).
Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
Dressing the turkey
Brush the turkey front and back with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey and rub in the seasoning well.
Place the streaky bacon rashers across the body of the turkey overlapping each other. Also wrap the legs with a rasher each.
Baking the turkey
Using two large sheets of foil line your baking tray – Place one sheet withways and the other lengthways. Lay the turkey on its back in the centre.
NB: The idea now is to parcel the turkey so that it steams for the first part of cooking. Therefore the foil must be firmly sealed but with sufficient room to allow air space space around the bird.
Now, bring one piece of foil up and fold both ends over to make a pleat along the length of the breastbone – Make sure the foil is not actually touching the turkey. Next, bring the other piece up at both ends, and crimp and fold to make a neat parcel.
Roast the turkey for 2 ½ to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F.
Then tear open the foil parcel and roll down the foil from the top and sides of the tukey and remove the bacon slices. This allows the skin to become crisp and brown.
Turn the heat up to gas mark 6, 400°F (200°C) and cook the turkey an additional 30 minutes. Next, baste the turkey frequently.
Once the turkey has finished baking remove it from the baking tin and place on a platter and let it cool for 30 minutes before carving (do not cover with foil as this will make the skin steam and become soggy).
Use pan juices to make your gravy.
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