Our Christmas Party Tableware has gone particularly well this winter – there’s still time to get your order in though. It’s that time of year when many of you will be thinking of purchasing a Turkey for the annual ritual of Christmas Lunch, so here are our Party Ark top tips!
1. We recommend allowing about 1lb or ½ kilo per person; maybe a little bit more if you fancy turkey sandwiches all through January. BUT make sure it will fit in the oven! Rather than getting one giant bird, consider two smaller ones.
2. If you’ve bought a frozen bird you’ll have to thaw it. The best way is to put it in the fridge, but it will take up to three days to thaw properly, take up lots of room, and it will try to drip on everything. Alternatively, if it’s securely wrapped (double check) you can pop it in some COLD water in the sink, but it’ll still take five or six hours (and you should change the water regularly). Please don’t just leave the bird at room temperature – as soon as any part of it thaws (which is quite quick for its extremities) the nasties that make you ill will start multiplying.
3. Stuffing – Party Ark’s resident chef says "cook the stuffing separately – the bird will be more moist, cook more evenly, and the stuffing will taste better." Also, don’t be tempted to truss the bird’s legs, unless you’re re-enacting a prudish Victorian Christmas – again, it will cook more evenly untrussed.
4. There’s only one way to tell if it’s really cooked is a proper meat thermometer, the sort you plunge into its breast like Lady Macbeth. Don’t let it touch the bone. When the breast is 77C it’s done. They are really worth investing in.
5. Keeping it juicy – baste the bird with the pan juices every 30 minutes while cooking – but allow for a bit more cooking time because the oven will cool each time you open the door.
6. Keeping it juicy tip 2 – Allow for the bird to rest for thirty minutes after it has cooked – the meat will re-absorb the juices. Put your leftovers in the fridge, but keep the stuffing separate.
We don’t actually sell turkeys, but (if you’re a late organiser like us) are still selling all manner of other stocking fillers – here are some of our favourites. (Just put your mouse over the products for the name.)