{"id":27209,"date":"2020-12-18T19:57:17","date_gmt":"2020-12-18T19:57:17","guid":{"rendered":"https:\/\/simplysouperlicious.com\/?p=27209"},"modified":"2022-12-31T11:28:17","modified_gmt":"2022-12-31T11:28:17","slug":"no-more-dry-turkey","status":"publish","type":"post","link":"https:\/\/simplysouperlicious.com\/no-more-dry-turkey\/","title":{"rendered":"Say “No” to Dry Turkey: Three Ways to Flavour Up"},"content":{"rendered":"

What\u2019s the one thing I dread about Christmas day? Eating dry, tasteless turkey. Don\u2019t get me wrong, I love Christmas dinner as much as the next person. In-fact, I spend most of my day building up to the food, because it\u2019s the best part of the day. But, it has forever been tainted in England with the idea of a poorly cooked piece of meat.<\/p>\n

I\u2019m here to tell you that you can take a stand against dry turkey. You don\u2019t need to eat it anymore, because there are things you can do to make turkey taste good. Be prepared to see turkey in a whole new light.<\/p>\n

Let it rest <\/strong><\/h3>\n

With big pieces of meat it is absolutely essential that you let the meat rest before eating it. Although it might seem odd, there is a method to the madness.<\/p>\n

When meat cooks, the muscle fibres tighten and the water inside the meat is pushed towards the surface. Now if you cut the meat straight after taking it out of the oven, all of this juicy liquid will pour out and you\u2019ll be left with a very dry piece of meat. However, by letting it rest, we are allowing the water to redistribute back into the meat, leaving you with a juicy, tender turkey.<\/p>\n

Because turkey is often large, you should be leaving it to rest for at least an hour. Be prepared to include this time in your cooking prep.<\/p>\n

Wrap it up <\/strong><\/h3>\n

Usually you\u2019ll always wrap your meat in tin foil when cooking to keep the juices in. That being said, if you want a crispy skin then you need to take the foil off before the turkey has finished cooking.<\/p>\n

Loosely cover your turkey in tin foil for the majority of the cooking time, but remove the foil for the last 30-40 minutes. Not only will your skin dry up, but it will also allow the juices to flow into the tin, the foundations for a delicious Christmas gravy.<\/p>\n

Season appropriately\u00a0 <\/strong><\/h3>\n

Stuff it – <\/strong>It\u2019s not just about what you put on the outside, it\u2019s what\u2019s on the inside that counts. Make sure to stuff the inside of your turkey with all of the classic aromatic flavours, these include:<\/p>\n

    \n
  • Onion<\/li>\n
  • Garlic<\/li>\n
  • Lemon<\/li>\n
  • Sprigs of Thyme<\/li>\n
  • Rosemary<\/li>\n<\/ul>\n

    Flavoured butter – <\/strong>I mean, who doesn\u2019t love garlic butter? You can purchase flavoured butters or mix your favourite herbs yourself. Then spread the butter mix under the skin of the turkey for a super intense flavour. You can also use other seasonings under the skin to get as much flavour as possible.<\/p>\n

    Don\u2019t be boring – <\/strong>Yes I said it! It\u2019s time to mix up your flavours this festive season. Of course we love tradition, but it doesn\u2019t harm anyone to mix things up every once in a while. Check online for some unusual turkey flavours, some of the tastiest options are:<\/p>\n

      \n
    • Maple syrup glaze<\/li>\n
    • Bourbon glaze<\/li>\n
    • Cider glaze<\/li>\n
    • Garlic & pancetta<\/li>\n<\/ul>\n

      After all of this, if you still aren\u2019t convinced that turkey can\u2019t be tasty, I suggest picking another meat. But, why not get creative this Christmas and zhuzh up your turkey?<\/p>\n","protected":false},"excerpt":{"rendered":"

      Simply Souperlicious’ Eryn Barber says “no” to dry turkey. Whether you rest, wrap or season it, she shows you how to enjoy your Thanksgiving and Christmas bird!<\/p>\n","protected":false},"author":123,"featured_media":27329,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_aioseo_title":"Say \"No\" to Dry Turkey","_aioseo_description":"Simply Souperlicious' Eryn Barber says \"no\" to dry turkey. Whether you rest, wrap or season it, she shows you how to enjoy your Thanksgiving and Christmas bird!","content-type":"","footnotes":""},"categories":[1],"tags":[496,394,49,47,384,395,95,62],"class_list":["post-27209","post","type-post","status-publish","format-standard","has-post-thumbnail","category-soup_and_soul","tag-eryn-barber","tag-flava","tag-garlic","tag-onion","tag-soup-and-soul","tag-soupsoul","tag-thyme","tag-turkey"],"acf":[],"_links":{"self":[{"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/posts\/27209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/users\/123"}],"replies":[{"embeddable":true,"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/comments?post=27209"}],"version-history":[{"count":2,"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/posts\/27209\/revisions"}],"predecessor-version":[{"id":48973,"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/posts\/27209\/revisions\/48973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/media\/27329"}],"wp:attachment":[{"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/media?parent=27209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/categories?post=27209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/simplysouperlicious.com\/wp-json\/wp\/v2\/tags?post=27209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}