< Back to Main Blog Posted: Dec 2021

Jamie and George’s Turkey Top Tips

The great thing about buying a COOK Christmas turkey is that it’s going to taste fantastic with relatively little effort from you. Win win! There are however a few easy things you can do to get the very best out of your bird and Jamie and George (two of our chefs) have put their heads together and jotted them down below…

For the larger turkeys you can roast them on a trivet which helps the air circulate around the bird helping it to cook evenly. Or you can cook it on veg, like onions, carrots and celery. The carrots can then either be used on the roast or be added to a homemade gravy.
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. Use the time to get everything else ready.
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.
Remove the bacon before carving as that will make it easy to carve then cut the bacon separately.
Make sure your carving knife is nice and sharp. It will make carving the meat much easier.