Chef’s ‘failsafe’ turkey tip ahead of cooking to ensure meat isn’t dry
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Christmas dinner is one of the most highly anticipated meals of the year, but there’s one thing that can spoil the feast, and that’s dry meat. Turkey isn’t everyone’s favourite thing to eat, but we can all agree that no one wants a dry, flavourless bird on the table on December 25.
![[Elliot and Sam Day of FieldGoods]](https://metro.co.uk/wp-content/uploads/2024/12/Ell-Sam-PR-2024-3dc5-e1735033365914.jpg?quality=90&strip=all&w=646)
So how can you avoid this happening, especially if cooking isn’t your forte? Thankfully two top chefs have shared their expert tips, and they’re pretty easy to follow. But you’re going to want to get cracking right away, to ensure you’ve got enough time to prepare ahead of the big day.
![[Roast turkey preparing, dry brine]](https://metro.co.uk/wp-content/uploads/2024/12/GettyImages-1190340774.jpg?quality=90&strip=all&w=646)
The secret to cooking the perfect turkey, according to the chefs is to ‘brine’ the meat. However, each has a slightly different take on this method. For Elliot Day, the Co-Founder at FieldGoods (a meal delivery service), he uses a ‘wet brine’ technique for his turkey claims he discovered the tip from his American relatives.
![[Robert Mitchell of Drake and Morgan]](https://metro.co.uk/wp-content/uploads/2024/12/RobM-2-91b2.jpg?quality=90&strip=all&w=646)
Speaking to Metro, he claimed it’s a ‘failsafe’ for making a ‘juicy and delicious’ turkey and shared his recipe. He said: ‘Famously dry and overcooked, the Turkey has a rough ride getting left in the oven for hours on end until it resembles something more akin to a choking hazard than a delicious meal – enter the turkey brine!.
‘Brining your turkey will infuse the meat with flavour and moisture you didn’t even know existed. Ingredients. Method. The non-negotiables. You’ll need to make sure you have ratios of 10% salt to liquid and 2% sugar to liquid. Don’t leave your turkey in the brine for more than 12 to 24hrs, depending on size of the bird.
