It’s hard to imagine COOK without our chef Jamie. He’s been with us for 20 years and what he doesn’t know about cooking, isn’t worth knowing. Here are his three tips to making the most of your COOK Christmas turkey…
For succulent turkey, let it rest. Cover it with foil and, for our turkey for 12, you can leave it for a full hour … but we suggest less time for a smaller portion, of course.
Don’t wash up the roasting tray. You can add your gravy to it, bring it to a simmer, and it will add all those lovely flavours. Then just sieve your gravy and keep it warm.
Don’t waste the resting juices. Once the turkey has rested, add the resting juices to the gravy for extra flavour.