We all want that perfect Christmas. A beautifully decorated house. Enviable presents that are a surprise, or just what we asked for depending on the gift giving abilities of our nearest and dearest. And, of course, delicious food.
Firstly if you have bought a frozen turkey you must defrost it properly before cooking, if not you risk food poisoning, which is not fun and certainly something that you do not want at Christmas. It takes far longer to defrost a turkey in the fridge than you might think – 7 – 10 hours per 500g, that is at least 72 hours for an average turkey. Christmas falls on a Thursday this year, you want to start thinking about defrosting times this coming weekend.
More tips on food safety and turkeys here.
Everyone wants their turkey to look attractive on the plate – so make sure whoever is nominated to carve has a quick look to remind themselves how to carve attractive slices of meat. You do need a good knife (which has been sharpened) and a carving fork.
Once you have enjoyed Christmas, the presents, drinks and the food the there is the matter of leftovers, I love cold turkey and ham served with the left over trimmings and lots of different chutneys and pickles for a day or so after Christmas, then it is time to get inventive with the leftovers.
Once you have removed the meat from the carcass you can make stock – I break the carcass up enough to fit into my slow cooker, cover with cold water, add a carrot, stick of celery and a few peppercorns and cook on low for at least 4 hours. Strain and pour into a bowl in the fridge. Once the fat has solidified skim it off and discard. Use the stock immediately or ladle into containers and freeze.
For some leftover turkey inspiration why not try
- My one pot mango turkey biryani
- My Thai turkey croquettes
- My cranberry turkey coleslaw
- Camilla’s turkey pie
- Sarah’s turkey wraps
- Katie’s lemon & pesto turkey with gnocchi
- Ren’s turkey stroganoff
What is your favourite way to use up leftover turkey?
This is a sponsored post for Donald Russell