Why is it worth buying a premium turkey? How should I prepare my turkey? What temperature should turkey be cooked to? How do I get crispy turkey skin?
A gloriously burnished, crisp-skinned bird is the centrepiece of a traditional Christmas dinner, but most people only eat turkey once a year – so it’s not surprising many are unsure about how to choose, prepare and cook it well. Never fear: we asked turkey farmer Paul Kelly to answer your queries and share his expert advice on how to ensure your Christmas roast is spot-on perfect.
Paul’s parents Mollie and Derek launched Kelly Turkeys in Essex 50 years ago and, at Paul’s suggestion, began rearing bronze turkeys in the 1980s. Bronzes had been the traditional breed but were replaced by fast-growing white turkeys in the preceding decades. The farm is now run by Paul, and its unique slow-growing KellyBronze turkeys have been recommended by scores of expert cooks including Jamie Oliver, Delia Smith – and the delicious. food team. Paul answers your top Christmas turkey questions below…
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