Fashions in cooking turkey have come and gone, but ever since kitchen foil was introduced I have stood firm and stuck to the method which, in our family, has always been a hundred percent successful (which is to say, cooking in foil). I can honestly say we have never had a turkey that's too dry, so we've never become bored with it cold. On the contrary, our enthusiasm for turkey lasts down to the jelly and dripping - delicious on toast for breakfast - and to the beautiful soup you can make from the carcass.
Try if possible to get a fresh bird, and remember to order it in plenty of time. If you can only buy a frozen bird, or it's more convenient, try to buy one that has been frozen without added water, then don't forget to allow plenty of time for it to de-frost slowly and completely. Always remove the giblets as soon as you can - with a fresh bird immediately you get home, with a frozen one as soon as it has thawed.
The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.
This is one of the fastest recipes ever, yet absolutely five star. Because the flavour is so good you can't believe it all happens as quickly as it does. For this reason, make sure you have everything prepared and assembled ahead.
Well, what can we say? Simply that thousands of you will be feasting on this foolproof turkey recipe on Christmas Day and enjoying compliments from everyone!
If you want a golden, succulent, flavourful turkey at Christmas, with a superb stuffing, there really is no other recipe to use than this one!
Making a stock from the turkey allows you to then treat yourself to this warming, satisfying soup - the ultimate in comfort food, with cream, rice and vegetables added to the turkey and ham.