With Thanksgiving and even Christmas fast approaching, thoughts may be turning to that tricky customer, turkey.
Turkey is renowned for being difficult to get right; it's not the most tasty of birds, so requires the cook to add a bit of extra flavour oomph and it's all too easy for the breasts to dry out, as you ensure that the legs are cooked though.
Carl Moore, the executive chef at the Holiday Inn Abu Dhabi, is no stranger to roasting a turkey or two; on Friday 23rd he will be overseeing a team of chefs cooking up a storm in preparation for the Holiday Inn’s traditional Thanksgiving brunch. Handily, he has agreed to share his top tips for cooking the perfect turkey with us.
Chef Carl Moore’s advice for getting the perfect flavour and texture from your turkey:
1)Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the fridge. Be sure to plan ahead; it takes approximately 2-3 days to fully defrost a deep frozen bird.
2)For crisp skin, rub the bird all over with a little sea salt the night before you cook it.
3)Cooking times will differ depending on whether your turkey was purchased fresh or frozen. Aim to cook the turkey for 20 minutes per 500g at 175C. Check the legs to see if the bird is cooked by piercing the skin with a knife right to the bone; if the juices run bloody, then it needs longer, if the juices run clear then it’s done. And if the juices don't run, then it’s probably over done. If you have a food thermometer ensure the internal temperature reads 72 degrees or above.
4)A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic root vegetables (mirepoix — carrots, celery, onion and leek, with or without garlic). For stuffing lovers, cook the seasoning in a dish on the side (see my stuffing recipe below).
5)Before roasting, coat the outside of the turkey with oil (not olive) and season with sea salt and medium ground pepper. You can also use herbs like thyme, rosemary and marjoram in the cavity or under the skin. With clean hands, cut 150g of butter into cubes and then stuff them under the skin of the turkey; space them evenly apart and tightly cover the breast with foil to prevent over-browning. About 45 minutes before the turkey is ready, remove the foil from the breast to allow it to brown.
6)Let the turkey rest before carving; cover with foil and leave for up 20-40 mins. Remember you can always place the turkey on a bed of roughly chopped vegetables (mirepoix as above) called a “trivet”, along with the giblets. This helps prevent the bird from sticking, but most importantly lets the juices caramelize in the tray, so when the turkey is resting you can make gravy.
Carl Moore’s stuffing seasoning:
1 medium onion, roughly chopped
2-3 sprigs thyme
small handful semi-dried apricots, chopped
200g chestnuts, peeled
1/3 loaf old white bread (with or without crust)
half a pint milk
2 eggs
200g turkey sausages
1. Sauté the onion with the thyme and garlic in a little butter and oil over a medium heat, until translucent. Season with salt and pepper.
2. Whisk the the milk and eggs together in a bowl, then add the bread and leave to soak
3. Crumble the chestnuts into pieces (not too small) and quickly sauté in a little butter and oil, along with the apricots.
4. Peel the skins from the sausages. When the ingredients have cooled enough, mix everything together. Try not to over mix- it should be still moist.
5. Place in buttered dish and bake for 35 min at around 165C.
6. Eat.
For more information about the Holiday Inn’s family friendly Thanksgiving brunch, which includes turkey and trimmings, a BBQ and seafood station, pumpkin pie and a special Kids Corner call 02 657 4856 or email fnb.hiabudhabi@ihg.com.
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Coffee: black death or elixir of life?
It is among the greatest health debates of our time; splashed across newspapers with contradicting headlines - is coffee good for you or not?
Depending on what you read, it is either a cancer-causing, sleep-depriving, stomach ulcer-inducing black death or the secret to long life, cutting the chance of stroke, diabetes and cancer.
The latest research - a study of 8,412 people across the UK who each underwent an MRI heart scan - is intended to put to bed (caffeine allowing) conflicting reports of the pros and cons of consumption.
The study, funded by the British Heart Foundation, contradicted previous findings that it stiffens arteries, putting pressure on the heart and increasing the likelihood of a heart attack or stroke, leading to warnings to cut down.
Numerous studies have recognised the benefits of coffee in cutting oral and esophageal cancer, the risk of a stroke and cirrhosis of the liver.
The benefits are often linked to biologically active compounds including caffeine, flavonoids, lignans, and other polyphenols, which benefit the body. These and othetr coffee compounds regulate genes involved in DNA repair, have anti-inflammatory properties and are associated with lower risk of insulin resistance, which is linked to type-2 diabetes.
But as doctors warn, too much of anything is inadvisable. The British Heart Foundation found the heaviest coffee drinkers in the study were most likely to be men who smoked and drank alcohol regularly.
Excessive amounts of coffee also unsettle the stomach causing or contributing to stomach ulcers. It also stains the teeth over time, hampers absorption of minerals and vitamins like zinc and iron.
It also raises blood pressure, which is largely problematic for people with existing conditions.
So the heaviest drinkers of the black stuff - some in the study had up to 25 cups per day - may want to rein it in.
Rory Reynolds
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