Tips for the perfect turkey or other poultry

I am passionate about eating poultry in all its variations. There is no need to be afraid here; usually, preparing it whole is much easier than trying to cook cut-up pieces. I have gathered a lot of tips and information here to ensure it turns out to be a delicious meal:

Buying poultry correctly

There are more advantages to buying 2 smaller animals than one large one. Firstly, they are done in half the time, and secondly, you get more legs or other good pieces. When buying poultry, you must ensure that the legs are flexible, the breastbone must be soft, and the breast should be plump and light in color.

Proper preparation

Before you begin, always wash the poultry thoroughly with warm water first and pat it dry with paper towels. I always use plastic boards for meat because I think they can be cleaned better. However, I know there are studies that prefer wooden boards.

Remove all visible fat before preparation. It can, for example, be rendered down as goose fat with onions and apples.

The stuffing

To keep the meat juicy, you always need a stuffing. This can be more or less elaborate. If you want to easily remove your stuffing after cooking, a plastic bag is recommended. Line the inside of the bird with this bag and let the ends stick out. Then put the stuffing inside, close the bag by overlapping the ends, and sew the poultry shut. When the poultry is finished roasting, first remove a little stuffing with a spoon, and then you can pull the bag out easily and cleanly.

If you want to sew or tie the bird after stuffing, cotton thread is recommended. If you do not want to sew it shut, you can also close the stuffing with 2 soaked slices of white bread.

If you don't want to make an elaborate stuffing, you can, for example, pour a cup with 1/4 L of pineapple juice into the inside of the turkey; this also helps to make the bird nice, tender, and juicy. Another tasty variation, especially for chicken, is a boiling hot lemon. Let it boil briefly in boiling water, take it out, and prick it several times with a fork. Place this inside the chicken and roast it along with the bird.

Crispy skin

Ice-cold water

To make the skin of a roasted goose or duck nice and crispy, spray it with ice-cold water about 15 minutes before it is done cooking.

Honey

To give the duck a special flavor, brush it with honey every now and then while roasting.

Beer or saline solution

Geese and ducks become especially crispy if they are brushed with beer or a strong saline solution about 20 minutes before the end of the cooking time. Afterward, it is best to leave the oven door ajar for the final browning so that the moist vapors can escape.

Extra tip:for this, wedge a wooden spoon into the door so the steam can escape nicely.

Roasting correctly in the oven

In the oven, always place the turkey on the roasting rack with the breast side down. This prevents the breast meat from becoming dry. And only turn it onto its back shortly before the end of the cooking time.

Extra tip:Poultry must always be cooked through completely and must no longer be pink on the inside. Otherwise, there is a risk of salmonella!

Read also: Recipe – Chicken with banana, corn and beans

Photo by Sabine, meinhaushalt.at