Michelin star turkey tips
With Christmas just around the corner, it’s time to prepare for the biggest and most satisfying meal of the year. We picked the brains of Steve Smith, Michelin-starred head chef at Jersey-based restaurant, Bohemia – here are his top tips on how create the best turkey on Christmas Day and what to do with the leftovers.
Invest in your turkey
Spending that little extra on an organic or free-range turkey is certainly worth it. Not only is it ethically sourced, it will also have better nutritional benefits and deliver on flavour.
Wash and thoroughly dry the cavity of the bird before leaving it to reach room temperature. Putting a moderate amount of softened butter under the skin of the bird will ensure it remains moist. Finally, truss the legs together so it retains its shape throughout cooking. Follow these simple steps, and you will have an absolute showstopper of a turkey.
Stuff the cavity of the turkey with herbs, citrus fruits, and an onion to add flavour. However, it is important to ensure there is space for heat to circulate. To make the stuffing seasonal, add some festive favourites such as cranberries, chestnuts, sage and clementine zest.
Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for the gravy. Adding Madeira, a tbsp of plain flour and quality stock to it will make your gravy rich and delicious.
Leave the turkey to rest for at least 30 minutes before carving. This allows the meat to relax, making carving easier. Separating the breasts from the legs and thighs will make carving a lot more manageable as you can simply slice the breast meat, and the rest should fall off the bone.
Turkey, cream cheese, apple, celery, pecan and mizuna on multiseed bread (4)
8 slices of multispeed bread
10 generous slices white turkey meat
100 grams flaked turkey leg meat
1 Granny Smith apple, sliced
24 pecan nuts, roughly chopped
1 stick celery, finely chopped
120g cream cheese
Salt and pepper
2 tbsps hazelnut vinaigrette
Butter all of the bread. Divide the cream cheese between four slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing, Place on top of the turkey meat. Place the white turkey meat on top, followed by the remaining slice of bread. Cut and serve.
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