One thing you don't want on Christmas Day is dry turkey meat.
Cooking a turkey for Christmas dinner is no easy feat, with timings being notoriously challenging to juggle when preparing the bird plus all the trimmings.
Marc Williams, Cookery School Director at the five-star hotel The Grand, York, has suggested a golden rule to follow on Christmas Day that will ensure a beautifully roasted bird on the table without a problem. "Take it to 74C, let it rest for at least a quarter of the cooking time and it will be fantastic every time.”
Belgique Dernières Nouvelles, Belgique Actualités
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