#poulty

Christmas Turkey

Frozen Turkey 4kg:

Defrosting:

Defrost in the fridge for 24 hours.

Dry Brining:

Dry brine for at least 8 hours.

Cooking:

On the day of cooking, season the turkey and cook for around 3 hours. The internal temperature must reach 74°C (165°F).

Dry Brining Instructions:

Make the dry brine: Mix salt, pepper, and dried herbs together.

Prep the turkey: Take the turkey out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey dry.

Sprinkle brine all over: Rub the salt mixture into the meat, under and over the skin, and inside the cavity.

Refrigerate the turkey: Place the turkey on a wire rack set inside a rimmed baking sheet, and refrigerate uncovered for 1 to 3 days.

Cook the turkey: Choose your favorite method — roasted, grilled, or deep-fried.

Dry Brine Mixture:

1 tbsp salt

Dry herbs

Pepper

Orange Sauce:

Ingredients:

1 bunch of cilantro (or another herb of your choice)

4 cloves of garlic

Zest of 3 oranges

110 g (1/2 cup) softened butter

1 tbsp salt

1 tsp orange extract

1 tbsp honey

1 tbsp Dijon mustard

4 kg defrosted turkey

Glaze:

1 cup orange juice

1 cup orange jelly

1/4 cup honey

Stuffing:

100 g butter

100 g bacon

3 cloves of garlic

1 passion fruit

100 g sliced almonds

250 g panko breadcrumbs

1 tsp salt

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How meat, poultry, and fish affect cardiovascular, death risk

Several studies have established a link between consuming processed meat — such as bacon, hot dogs, sausages, and other similar meats — and an increased risk of cardiovascular disease (CVD) and death.

The higher amount of saturated fats in these foods, along with a higher level of salt and preservatives, might explain these associations. Newer research has suggested that even a low amount…