Cooking the perfect holiday bird

The skin

• To get maximum crispness out of the turkey skin, opt for a dry brine using a mix of Kosher salt and brown sugar.
• Once dry brined, allow your turkey to chill for at least 12 hours; this dries out the turkey skin and allows the meat to retain its natural moisture, leaving the bird perfectly crisp on the outside and moist on the inside.

The stuffing

• It is best to prepare the stuffing outside your turkey so that it develops a palatable crunch – this makes for a more textured bite once you dig into your stuffed turkey.
• If you prefer preparing the stuffing inside the bird, make sure that both the stuffing and the bird reach an internal temperature of 73.8°C before serving.

The glaze

Simmer the following ingredients until thickened, then glaze the bird a few times throughout the roasting process.

• ¼ cup sherry vinegar
• 4 tsp Worcestershire sauce
• 2 tbsp honey
• 4 cloves garlic, smashed
• 4 sprigs rosemary
• 2 orange peels
• 1 stick unsalted butter

And that’s all you need for the perfect festive showstopper. Happy holidays!