It’s time to talk turkey

IN THE weeks leading up to Christmas, a faint but perceptible tremor seems to rumble through our neighbourhoods.

But you don’t need to call the seismologists, it’s simply the collective foot-tapping anxiety of a million Australians about to roast their first turkey.

So, I’m here to help. Perfecting a giant baked bird is actually much easier than you might imagine, you just need to follow a few essential tips.

For starters, if you’re buying a frozen turkey (which is a totally fine way to get one) make sure you buy your bird at least three days ahead. The reason is, it must defrost slowly if you don’t want it to dry out by dropping a bunch of its natural juices. That means in the fridge for a couple of days.

Secondly, make sure you’re buying a turkey that meets your actual needs. So many keen cooks purchase a bird far larger than they need because, well, it looks cool? For most families a size 30-40 (3kg-4kg) is fine. Also, if you are doing a giant size 50 or above, keep in mind that it may mean there’s no room in the oven for your precious sides.

Always make your stuffing the night before. That way the breadcrumbs really get time to soak up juices and develop flavour.

If you’re going to invest in a $70 turkey, then a $9 meat thermometer should be a no-brainer. Getting turkey right is all about temperature, not time.

When inserted into the thickest part of the thigh the meat should read 73C. And no higher. When you remove the turkey from the oven it will continue to climb to about 76C due to its thermal mass.

TROPICAL CHRISTMAS TURKEY WITH COCONUT AND LIME serves / 10