Turkey became the default meat at Christmas in the 1950s after taking over from goose (Image: Getty)
With just over half of UK households (52%) having turkey for their main meal this Christmas, Brits up and down the country will be busily preparing their birds for roasting. Turkey became the go-to meat at Christmas in the 1950s, after it took over from goose. The popular meat was introduced to Europe from North America in the 16th century, with Henry VIII being the first monarch to feast on the bird at Christmas.
However, it wasn’t until Queen Victoria was on the throne that they became popular at Christmas. However, according to the grocery insight charity IGD, fewer people are consuming turkey, with a quarter opting for chicken on their plates instead, and other meats, such as beef and pork, becoming more popular.
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The popular meat was introduced to Europe from North America in the 16th century (Image: Getty)
One reason turkey may be losing popularity is its tendency to become dry if cooked or prepared incorrectly. Unlike other meats, cooking turkey can be challenging with the meat becoming dry, flaky and flavourless if it’s not cooked properly. It can also be quite expensive, with some supermarkets selling a whole turkey for around £50.
Like many Brits this year, I have splurged on some turkey and want to make sure I cook it properly so it’s succulent, juicy and full of flavour. Determined to cook my turkey properly, I decided to ask several chefs how they ensure their turkeys are moist and tender — and they all suggested doing one thing.
One of the most common and highly recommended methods to ensure a moist turkey is brining. This technique was mentioned by multiple experts as non-negotiable for moisture and seasoning.
The chefs I spoke to mentioned two different methods of brining: wet brining and dry brining.
Wet brining involves soaking the turkey in a salt-water solution, typically with added aromatics, sugar, or other liquids, such as beer or cranberry juice, overnight or for up to 48 hours. The salt solutions range from 3% to 10%.
Meanwhile, dry brining involves rubbing the turkey with a mix of salt, garlic, herbs, and spices and leaving it uncovered in the fridge overnight. This ensures the skin is crisp while saving on valuable fridge space.
One of the most common and highly recommended methods to ensure a moist turkey was brining (Image: Getty)
Elliot Day, the co-founder of FieldGoods, a sustainable ready meal company, said brining is a “failsafe” tradition that was inherited from his mum’s American side of the family.
He said: “It may seem weird to soak a whole turkey in salty water, but trust me, you’ll never look back! We make our brine with water, beer, salt, sugar, orange, cloves and smoked bacon.”
Robert Manea, executive chef at Bōkan, a restaurant-bar in Canary Wharf, London, also suggested marinating turkey overnight to make the meat “juicy and flavourful”.
He said: “I would recommend marinating the turkey leg overnight in a mix of cranberry juice, orange zest, maple syrup, cinnamon, cardamom and star anise. This combo gives the meat a sweet, tangy holiday twist that caramelises beautifully while roasting, making your turkey leg juicy and flavourful.”
Mathew Sherry, chef de cuisine at Number One, a Michelin-starred fine dining restaurant in Edinburgh’s The Balmoral Hotel, said brining turkey will help season it and “keep it moist”.
He also suggested cooking your turkey early to give it plenty of time to rest.
Anthony Ekizian, the culinary director at the award-winning steak group Gaucho, said the “key to moist turkey is brining”, claiming the step is a “non-negotiable”.
He recommends a dry brine, which takes up less fridge space during the busy festive period. He added: “Rub the turkey generously with salt, garlic, herbs and spices, and leave it uncovered in the fridge overnight. It helps the meat retain moisture and adds deep, savoury flavour.”
Before roasting, Anthony also advises carefully stuffing butter under the skin, mixed with garlic and fresh herbs. “That layer of butter bastes the meat from within, keeping it tender and aromatic.”
Tommy Heaney, chef patron of Heaneys in Cardiff, brines his turkey with a 10% salt solution the day before it needs to be cooked.
Wet brining involves soaking the turkey in a salt-water solution (Image: Getty)
He added: “Take it out of the brine, pat it dry, and let it come up to room temperature before cooking.”
Richard Turner, a chef and the co-founder of the independent butcher Turner & George, also recommended brining turkey, claiming it’s the “single best thing you can do for a juicy turkey”. He suggested brining it overnight in a 3% salt solution and adding aromatics such as bay leaves, peppercorns, garlic, thyme, rosemary, citrus peel or juniper berries for “extra flavour”.
Nigel Haworth, a pioneering British chef who is currently chef patron at Three Fishes by Nigel Haworth in the heart of Lancashire, also suggested brining your turkey as it allows the meat to “take on moisture and seasoning”.
He said: “Prepare a brine using 10% salt and 5% sugar. Submerge the turkey and leave it to brine long enough for the meat to take on moisture and seasoning.”
Judy Joo, a chef and the founder of Seoul Bird, an international chain specialising in Korean fried chicken and comfort food, said a dry brine adds good seasoning and moisture to the bird.
She said: “A 24-48 hour dry brine adds deep seasoning and moisture, and including just a tiny pinch of baking soda helps the skin crisp beautifully.
“For extra self-basting magic, drape the breast with a double layer of a cotton muslin soaked in melted butter, herbs, garlic, and a splash of stock; remove it for the final 20-30 minutes of roasting to allow the skin to bronze and crisp while keeping the meat tender underneath.”
However, online butcher Pipers Farm advised against brining, claiming that for their slow-grown birds, brining should be skipped because the meat “stays naturally succulent and you won’t wash away the flavour”.
Another popular suggestion from the majority of the chefs was to separate the turkey joints from the breast to prevent the turkey from drying out.
Separating the crown from the legs and thighs as they cook ensures the breast doesn’t overcook and turn dry.
The meat in the legs takes longer to cook, so separating them ensures all the parts cook at the correct time.
Mark Hartstone, chef proprietor of restaurant and B&B La Fosse in Cranborne, Dorset, said one of the “simplest ways” to avoid dry meat is to separate the joints.
Unlike other meats, cooking turkey can be challenging (Image: Getty)
He said: “I always recommend cooking a crown (white breast meat on the bone) and asking your butcher to bone and roll the legs.
“They cook at different speeds, so separating them means you can give each cut exactly the right amount of time in the oven, resulting in juicier meat and far easier carving.”
He also suggested people should avoid stuffing the cavity as it “slows down cooking and often leads to overcooked breast meat”. He added: “Instead, make your stuffing separately. It freezes well, so you can prep it days in advance.”
Mr Ekizian also suggested cooking the legs and thighs first to avoid the common pitfall of a dry crown. He added: “The dark meat takes longer to cook, so separating them ensures both parts come out perfectly done.”
John Burton-Race, executive head chef at The Nook On Five, Cheltenham’s only rooftop restaurant, said he also prefers to take the legs off because the legs and breasts cook at different times.
He said: “Bone out the leg and open it up so you can take care of the sinews, then stuff it with a chestnut and apricot stuffing made with sausage meat, onion, sage, thyme and garlic.
“Cut the legs open, add the stuffing, butter some foil, and roll the legs like a sausage. This helps the legs cook at the same rate as the breast and prevents the meat drying out.”
Chef Ruth Hansom of Hansom Restaurant in Bedale, North Yorkshire, advises either spatchcocking or cooking the crown and legs separately to reduce cooking time and prevent the breast from overcooking before the legs are done.
