Want to know the secret to cooking your best turkey ever this Christmas? The chef at Emirate Golf Club Dubai thinks he has the answer.
Speaking about his tasty turkey recipe below, he told POPSUGAR Middle East: "The secret is to brine the turkey, pat it dry, then rub the breast and legs with butter and roast at about 170 degrees C. Before you put in the oven make a stuffing by blitzing breadcrumbs with softened butter, garlic, loads of parsley, and a sprig of tarragon with salt and pepper until you get a green paste."
It turns out taking he legs off the bird for the second half of cooking is key. "Work this between the meat and the skin with your hands until the breasts are covered," he continued. "Once it's in the oven, get a probe thermometer and when the breast gets to 60 C, take the bird out of the oven and let it rest. After 20 minutes, take the legs off and put them back in. (it will need more cooking). Make sure the bird rests for at least 45 minutes before serving. It will stay heated and will retain more moisture."
If it all sounds too much for you, chef and his team will be serving us a festive roast for you that you can take home and enjoy with loved ones. Simply place your order at the Academy Cafe a minimum of 24 hours in advance between December 1 and 30 for a menu including roasted root vegetables, sage and onion stuffing, cranberry sauce, roast potatoes and gravy for AED650 for a whole turkey and AED95 per portion.
Emiliano Bernaschoni, Head Chef of Fume Neighborhood Eatery, disagrees that a turkey dinner is the only way to go on December 25 though. "The recipe to a successful Christmas meal is to prepare food that can bring you back to your family memories, the best for me is very rich lasagna, a lot of fresh seafood, a juicy roast beef and for a sweet and a fantastic panettone with cream to be share with all the family," he told POPSUGAR Middle East. "Christmas is the best occasion to indulge in some luxurious ingredients such as foie gras and caviar.
"Get the best fresh products from your loyal supplier, prepare your Christmas lunch in advance, and most important make sure to have time to enjoy together with your own."
- 4–4.5kg free-range turkey
200g unsalted butter, at room temperature
3 onions, sliced
2 carrots, sliced
3 leeks, sliced (white and pale green parts only)
50ml dry white wine
- Chop the wing tips off the turkey and reserve for the gravy.
- Brine the turkey by mixing the salt and 10 liters of water in a clean container and stirring until the salt has dissolved.
- Submerge the turkey in the brine, cover with a lid or foil and leave in a cool place for at least nine hours or overnight.
- Remove the bird from the brine and submerge it in cold water for one hour, changing the water at 15-minute intervals. Dry the turkey well with kitchen paper.
- Preheat the oven to 210c, fan oven 200c, gas mark 6.
- With clean hands, work the skin away from the flesh of the bird and rub 100g of butter between the skin and the flesh, being careful not to tear the skin. Rub any remaining butter over the skin of the bird.
- Season with salt and black pepper.
- Set the bird on top of the onions, carrots and leeks in a roasting tin; add the wine and cook in the oven for 30 minutes to color the skin.
- Melt the remaining 100g butter in a pan and add the rosemary and thyme.
- Reduce the oven temperature to 130c, fan oven 120c, gas mark ½.
- Baste the turkey with the herb butter and cook until the thickest part around the neck or thigh reaches 70c (you’ll need a probe thermometer).
- Continue basting every 45 minutes (when the butter gets used up, use the cooking juices in the roasting tin to baste). This should take three to three-and-a-half hours, depending on the size of the turkey and the type of oven.
- It is important to check that the turkey is cooked by cutting into the thickest part (between the breast and thigh) to be sure that none of the meat is pink, and the juices run clear.
- Remove the turkey from the oven and allow to rest for at least 30 minutes before carving. Reserve the pan juices and vegetables for making the gravy.
- Main Dishes