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Marco Talks Turkey

Marco Pierre White Birmingham

Marco Pierre White Birmingham

Chef Marco Pierre White recently joined us for a chat about his new Restaurant in Birmingham, now open at the top of the Cube – While chatting with Marco, he gave us some tips on his perfect turkey.

“It’s simple” says Marco “It’s all about good quality meats, cooked simply – you should not mess too much with ingredients. In our restaurant we source the finest meats, and just cook them simply the traditional ways, and a turkey is no different. I would recommend you buy a smaller bird if possible, around 10lb – 12lb, which also saves on wastage.Then, remove the legs and wings to be cooked separately – its the density of these which slows down the cooking time, and often results in the breasts being dry. Slow cook the thighs in the oven around 72 degrees, and the wings at around 62 degrees – or thighs top, and wings bottom of the oven – the turkey crown can then be stuffed and cooked at around 200 degrees for 2 hours. Bring it out of the oven, and allow to rest for an hour, then put back in on a higher heat for around 40 minutes. Once again, allow it to rest, so the meat relaxes and the juices go back into the bird. Then serve with all the trimmings, including roast potatoes, cooked in goose fat – there is not better way to cook them.” Read more on Marco Pierre White’s exclusive interview.

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