Rule the Roast
Restaurateurs dish up the tricks of the trade for making a brilliant bird
OMAR BUX OWNER – MARCEL'S RESTAURANT, BALLSBRIDGE - Chop off the turkey legs, then de-bone and flatten them. Stuff with minced pork, sweated onion, crushed garlic and breadcrumbs, then roll them up in cling film, nice and tight, and then again in tin foil.
Slow-cook in the oven in a shallow water bath at 150°C. Turn after one hour and cook for a further hour.
To roast the crown:
Soften some butter and season with salt and pepper. Rub this seasoned butter under the skin on the flesh. Season the skin with salt and pepper also.
T: (01) 660 2367 W: marcels.ie
FIONA & REBECCA KELLY,
OWNERS – NO 25
FITZWILLIAM PLACE AND
BRASSERIE LE PONT, DUBLIN 2
One good tip is to place the stuffing between the skin and the turkey breast. This keeps the breast moist and allows the skin to go crispy. It gives great flavour to the bird. You can choose a simple herb stuffing, or go for pancetta, depending on how strong you want the flavours.
T (01) 669 4646/ (01) 669 4600 W: 25fitzwilliamplace.ie, brasserielepont.ie
EXECUTIVE CHEF – STRAND HOTEL LIMERICK
Baste the turkey every 45 mins or so during the cooking process. Remove it from the oven, close the door so as not to loose any heat and baste by tilting the pan and using a turkey baster or spoon to pour the juices over the top of the bird. This will cool the breast meat and keep it moist.
T: 061 421 800 W: strandhotellimerick.ie
EXECUTIVE CHEF – AGHADOE HEIGHTS HOTEL & SPA
For the ultimate moist turkey, cover with tin foil and cook on a low heat (about 150°C). About half an hour before it has completely cooked, crank up the heat to about 180-185°C. Remove the tin foil at this point as this will give your bird a crisp skin and a good colour.
T: 064 663 1766 W: aghadoeheights.com
EXECUTIVE CHEF – CARTON HOUSE, MAYNOOTH
It is essential to rest the turkey after cooking and before you commence with the carving. This ensures that the natural juices are evenly dispersed throughout, giving you a moist, succulent bird.
T: (01) 505 2000 W: cartonhouse.com
COOPERSHILL HOUSE, CO SLIGO (BLUE BOOK MEMBER)
Don't waste the juices in the bottom of the pan. Strain off the fat, reduce in a saucepan with a little white wine, add in a little cream and you've got an amazing gravy.
T: 071 916 5108 W: coopershill.com
CHEF/CO OWNER – THE MAYFIELD EATERY, TERENURE
When you bring your turkey home, make sure you remove it from the packaging and pat dry the skin with kitchen towel, covering it with foil and placing it in the fridge. The day before cooking, rub this salt mix all over the turkey, leaving it for a good 24 hours. Remove just before cooking.
For the salt mix
2 tbsps chopped thyme
4 bay leaves
100g sea salt crystals
2 oranges, zested and chopped
2 star anise
Simply grind all the ingredients together in a mortar and pestle.
T: (01) 492 6830 W: mayfieldeatery.ie