The Essential Turkey Roasting Kit

By Penny Day

Turkey baster
Basting every 30 minutes or so during cooking will stop the meat drying out and help keep in the flavour.

Large forks
Don't risk disaster when lifting the bird from the tray to the serving dish. Insert extra-wide forks in the base of the bird - they provide a stable way to lift it.

Roasting tin
You'll need two: a smaller size for potatoes, and an extra-large one for the bird. The best kind has handles to make moving it easy, and a non-stick coating for quick cleaning.

Timer
Use the cooker's timer by all means, but as you'll be spending time away from the kitchen opening presents, a handy portable design - either electric or wind up - could prevent disaster.

Oven glove and tea towel
Don't try and lift hot, heavy items with just a tea towel - always have a padded oven glove to hand. Tea towels are useful for creating a non-slip surface to rest the roasting tin on while checking and basting.

Extra-wide foil
The extra width will make covering the whole bird much easier than having to piece two sheets of standard foil together.

Kitchen string
For tying the bird - it's the only way to ensure it keeps its shape during cooking.

Carving knife and fork
Get even slices with a good-quality stainless-steel carving set. Choose a 20cm to 26cm blade (whichever feels more comfortable) with a pointed tip to help loosen meat from the bone.

Thermometer
Food poisoning will make you very unpopular, so check your meat before serving. Put the thermometer in the fattest part of the bird and if it reads 180*C and the juices run clear, it's done.

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