BE PREPARED FOR HOLIDAY DINNER

WINE & DINE

Let’s be honest. A great holiday meal is all about the turkey and the wine. Here are some easy ways to serve a flavourful and delicious turkey this Christmas. Of course, don’t forget the wine, which for turkey dinner can be white, pink or red. We’ve selected three wines that will enhance your holiday dining experience. They might even compete with the turkey as the stars of the dinner table.

5 TIPS TO BRING OUT EXTRA FLAVOUR IN YOUR TURKEY

1. Buy air dried, not frozen turkey. The freezing process invariably removes moisture from the turkey.

2. Avoid the big bird temptation. If you don’t need a ginormous turkey, don’t buy one. The larger the bird, the more likely it is to dry out. Consider the extra cooking time required to cook a big turkey. This extra time required to get the inside fully cooked means the outside is more likely to dry out.

3. Brine your turkey. Brining is a great way to infuse your turkey with moist deliciousness. Make sure your turkey is fully thawed and innards removed before brining. Place the turkey, breast side up, in a very clean container that is large enough to hold the turkey and brining liquid. Cover the turkey with the brine and keep in a cool place (basement or even outside if not too cold) for 12 hours. To make the brine dissolve 1 cup sugar and 1 1/2 cups kosher salt in 2 cups hot water. When sugar has dissolved, let the liquid cool. Add 4 litres of apple cider. Pour brine over turkey.

4. Instead of filling the turkey with stuffing, stuff it with orange and lemon halves and fresh herbs such as thyme and sage. Before putting the turkey in the oven, drench a cheese cloth with butter and citrus juice and lay over the turkey.

5. Baste, baste and baste some more. While the turkey is roasting, continually baste the turkey with the liquid that forms on the bottom of the roasting pan. For extra flavour, add a little butter, stock and herbs to the basting liquid. This will help infuse the turkey with even more flavour.