For many households, there's an easy candidate for the most stressful part of Christmas: cooking the turkey.
Is it overcooked? Is it undercooked? How do you avoid it drying out?
Paul Flynn - chef and owner of the Tannery in Dungarvan, Co Waterford - spoke to Newstalk Breakfast about the dos and don'ts of cooking a turkey - and offered a recipe for anyone to try.
He said: “What people don’t want to do is overcook it. It’s a delicate meat and can dry out very quickly.
“Cooking temperatures and cooking times are really important. I’m going to give a recipe people can avail of - it’s a little bit different, but it is foolproof and failsafe.
"If you’re using a turkey crown, it is actually bang-on. It’s what I’m having at home myself.”
Crown of turkey with sherry chestnut cream
2 bay leaves
20g porcini mushroom (optional)
1.8 kg turkey crown
Salt and pepper
100 mls cream sherry
1 large sprig of thyme
4 slices smoked streaky bacon
300 mls chicken stock
100g softened butter
A squeeze of lemon
150 mls cream
10 cooked chestnuts roughly chopped (optional - it will still be delicious without)
- Set the oven to 185 degrees
- Trim the celeriac. It’s easiest with a large serrated knife. Cut into five even slices
- Put these in the bottom of a medium-sized roasting tray then add the thyme, bay, bacon, mushrooms and stock
- Sit the turkey on top of the celeriac and brush the skin with most of the butter, then season
- Cover with foil and roast for one hour, covered
- Remove from the oven and brush the skin with any remaining butter. Then put back in the oven for 45 minutes for it to finish cooking and turn golden
- Set the turkey aside on another tray to rest, covered with foil
- Take out the thyme, bay, bacon and mushrooms then strain off the juice into another pot
- Leave the celeriac in the try and run a knife through it to make it easier to work with. Then crush and check for seasoning
- Add a little lemon and transfer into a bowl to keep warm
- For the sauce, add any turkey juice from the resting tray, then bring all the juice to a simmer
- Add the sherry and the cream and reduce for a couple of minutes until the sauce starts to thicken. Add the chestnuts and a little lemon, check for seasoning, then keep warm
- Slice the turkey and serve with the crushed celeriac, sprouts and parsnips
- Delicately spoon the sauce over the top, like a professional
Paul also gave a recipe for a sage, onion and cranberry pudding, which you can find below:
Here is Paul's recipe for a sage, onion and cranberry pudding pic.twitter.com/cN9qt8QonI
— Newstalk Breakfast (@NTBreakfast) December 24, 2021