While your bird is roasting, you should baste it with melted butter every 20 minutes or so. I will melt 200g of butter and tie up “hard herbs” such as thyme and rosemary to use as my basting brush.
In Britain, a perfect turkey is often the star of the Christmas table but we can all remember a time when a poorly cooked bird dampened the festive mood.
Add articles to your saved list and come back to them anytime. Over the years turkey has gone from proud centrepiece of the festive table to being almost overlooked as an option. I hear people say ...
and that’s bringing the bird to room temperature before roasting. To quell your fears, a well-brined, healthy turkey will not spontaneously become infected with unhealthy levels of bacteria in ...