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Gayle Chapman is a chef with a huge following of over 75k on Tiktok and over 25k on her Instagram account @gaylegchapman. She shares her recipes online and has spoken with Express.co.uk about perfecting Christmas dinner.
She uses brining and a thermometer to perfect her roast turkey.
Gayle said: “For the turkey this year I’ll be using one of these wireless thermometers that take all of the guesswork out of cooking times.”
Using a thermometer will ensure your turkey is properly cooked, helping you not to overcook or undercook the turkey.
Meat thermometers are easily available in supermarkets and online.
How to use a meat thermometer for your turkey
When taking the temperature of a whole turkey, put your thermometer in the thickest part of the turkey’s inner thigh.
The thigh needs to reach 73.8C.
It is recommended to check the wing and thigh too, ensuring they have reached 73.8C, to check the turkey is cooked safely overall.
To check just a turkey breast, put the thermometer in the thickest part of the breast.
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The thermometers range in price but can be purchased for around £30.
Gayle also uses another popular method to make her turkey meat flavourful and moist.
She said: “Brining in a bucket (so glamorous).”
The expert went on: “I’ve found the difference is hard to explain but easy to taste.”
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How to brine a turkey
What is brining?
Brining means soaking meat in salty water before cooking.
It helps to make meat moister and more tender, as well as infusing the meat with more taste.
During brining salt is drawn into the meat. This helps to begin breaking down proteins before cooking, making the finished product more tender.
It also encourages the meat to hold on to more water, making the turkey moister.
It is fairly easy to brine a turkey. Gayle’s method involves a bucket and is called a wet brine.
How to do a wet brine
Make your wet brine, which is 50g of course salt to one litre of water.
You should heat the brine with half the water and the salt.
Once the salt is dissolved add the rest of the cold water.
Keep the turkey in the fridge while brining, and brine for one hour per 500g of meat.
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