Chefs reveal the best tricks and secrets to make your turkey for Christmas

Read in EnglishChristmas is just around the corner, and it’s time to start preparing for the much-anticipated Christmas dinner, a special moment when we gather with our loved ones to create beautiful memories. Christmas dinner wouldn't be complete without the traditional dishes of the season, among which the turkey stands out, one of the favorite main dishes for many thanks to its exquisite flavor. If you plan to prepare this bird for your Christmas dinner, you’ve come to the right place, as the chefs at kiwilimón share their best secrets for preparing the perfect turkey.You can also read: Christmas dishes you can bake at the same timeTips for the perfect turkeyBaking the perfect turkey is possible, and below we share the tricks and secrets from the kiwilimón chefs to prepare it. The first step is to choose a turkey that is sufficient for the number of guests at our Christmas dinner. Chef Mayte Rueda suggests calculating 250 g of turkey per person, but points out that the weight of a raw turkey includes the bones. Therefore, a raw turkey weighing 6 kg can yield approximately 3 kg, which would be sufficient for 6 servings. Once you have chosen the turkey, you should calculate the appropriate cooking time, as you should estimate half an hour of cooking time for every kilogram. Thus, a 6 kg turkey should be baked for 3 hours, for example. Of course, to cook the turkey, it must first be thawed. The best way to thaw it is in the refrigerator, but if time is running out for some reason, you can thaw it under running water to avoid the proliferation of microorganisms. However, this method should only be used when there is no other option, as it involves a lot of water waste. One of the main concerns when preparing turkey is that it might turn out dry. To prevent this, the kiwilimón chefs recommend applying a pre-treatment to help retain its moisture. One option suggested by Chef Mayte is to prepare a brine, which is a mixture of water and salt, and let the turkey soak overnight. In addition to adding more flavor to the turkey, the salt will help retain moisture, allowing the turkey to stay juicy while cooking.Another option for juicy turkey, suggested by Chef Alexandra Romero, is to inject the turkey three times. Another alternative is to let it marinate overnight. Similarly, you can bake the turkey in a water bath; just place a tray with water below the turkey to generate humidity in the oven and prevent it from drying out. It is also possible to cook the turkey inside a baking bag. This can be done for the first part of the cooking, as the bag will retain the turkey's moisture in the reduced space, helping it to remain juicy inside. You can leave the turkey in the bag for ¾ of the total cooking time and then take it out of the bag so the skin can achieve a crispy texture. In this regard, Chef Alexandra shares that the turkey should be cooked uncovered during the last hour to allow the skin to brown. One more tip from the kiwilimón chefs is to take advantage of the turkey's versatility, as it can be prepared with a combination of ingredients of your choice. However, to add an extra touch of flavor, it’s always a good idea to add a glaze. You can also read: How to clean romeritos step by stepFinally, it’s important to remember the significance of reheating the turkey when it’s time to eat. The internal temperature of the meat should be 75 °C for safe consumption. Being so large, it’s common to leave the turkey outside the refrigerator, which is why it’s necessary to reheat it until it reaches a much higher internal temperature than that at which it was cooked to kill any microorganisms. What do you think of these tips? We are sure they will be very useful for preparing the perfect turkey for your Christmas dinner. At kiwilimón, we love to share our best cooking tricks and secrets so you can shine with your loved ones and enjoy delicious dishes.