Everybody worries about their Christmas dinner. Luckily, our butchers are here to share their tips for a perfect roast.
Tasty tips for Christmas turkey
What should I look out for when picking a turkey?
Picking a Christmas turkey is a big decision. Luckily, our expert butcher, Mark, is here to help... - Tell the butcher how many it's for to avoid overbuying and waste.
- If you like the brown leg meat, then buy a whole turkey. If you prefer just the white breast meat, go for a turkey crown.
- My favourite is a British Free Range Bronze. The turkeys are left to roam freely and grown slowly for flavour.
What are the best seasonings for turkey?
When it comes to turkey seasoning, our expert butcher Mark has a few tips up his sleeve… - You can't go wrong with the classics: salt, pepper, and freshly chopped herbs like sage and parsley.
- A touch of onion or garlic salt rubbed into the skin, or a fresh citrus note like lemon or clementine zest, also complements the meat.
- Some of the secret seasonings and specialist ingredients chefs use today include koji in the brine or miso or Marmite in the butter. Just don't overdo it with these.
How do I make turkey gravy?
Want to make the best gravy from your Turkey Joint? Our specialist chef, Jon, has a few quick tips... - Simply collect all your leftover meat juices in a jug and pour into a pan.
- Add a glug of water if needed, then bring it to a boil and whisk through our 'The Best Gravy Granules' to thicken the sauce to make it extra delicious!
Tasty tips for Christmas beef
What should I look out for when picking a beef joint?
Unsure what you should be looking for when picking your beef joint? Well, our expert butcher, Mark, has shared a few tips… - Fresh meat should be red in colour. Unless it is dry-aged as this will be slightly darker.
- The meat should be firm and dry, not wet.
- Look for a piece with a good level of fat marbling or a cap of fat – this helps with flavour and keeps the meat juicy when cooking.
- If you can, choose beef on the bone. This is great for the flavour.
What are the best seasonings for a beef joint?
If you're wondering how to make your beef joint extra tasty, listen to our expert Butcher Mark's words of wisdom when it comes to seasoning… - The best seasoning for beef is a simple combination of sea salt and pepper.
- You can vary the salt if you'd like. Using smoked, onion, or garlic salt can help add depth.
- Different types of pepper can also give you a more complex taste, like pink, green and long pepper.
- You could also add herbs to your rub, such as rosemary, thyme and savoury.
- Try adding these secret ingredients to your rub in small amounts as these increase the glutamates: mushroom powder, Bovril, koji, miso, and kombu.
How do you avoid a dry beef joint?
Tired of dry, chewy beef? Take a word of advice from Mark, our expert Butcher... - Seal the meat well in a skillet or a roasting tray with cooking oil before you place the joint in the oven to finish cooking.
- Use a meat thermometer to guarantee a correct cook and prevent overcooking.
- Baste the meat well through the cooking process.
- Rest the meat well after cooking.
How do I make gravy from a beef joint?
Don't waste those juices! Our specialist chef, Mark, is sharing his tips on how to make the tastiest gravy from your beef joint... - Carefully remove your beef joint onto a separate tray so you’re left with all the yummy leftover juices.
- Add a tablespoon of flour into the tray and whisk this around.
- Then add boiling water to loosen the flavoursome sticky bits on the bottom of the tray.
- Decant into a saucepan and bring to a boil, stirring throughout to stop the gravy from getting lumpy.
- Once it's smooth, pour it into your gravy boat and serve!
Tasty tips for Christmas vegetables
How can I make the perfect roast potatoes?
Here's Jon's secret to his perfect roasties... - A good dollop of beef or goose fat is the secret to crispy, golden perfection.
- Pop your fat of choice into a roasting tray and put it in the oven to get it piping hot.
- Next, give your potatoes a quick 5-minute boil, drain them in a colander, and give them a good shake to fluff up the edges – this is key for that crunchy finish.
- Let them cool on a wire rack before carefully adding them to your hot tray.
- Roast for 35-40 minutes until they’re golden.
- Don’t forget the final touch – a good sprinkle of salt and pepper.
How can I make your sprouts more exciting?
Bored of the usual Brussels sprouts? Try this tip...
Pan-fry your Brussels sprouts with crispy pancetta and a touch of cranberry sauce for a sweet and savoury twist. I guarantee they'll have everyone asking for seconds.
