Paul Kelly And Jamie Oliver Recommend You Buy A Whole Turkey This Year!

So with only a week to go before Christmas. Onin.london thought its time to make sure you’ve got your Christmas turkey sorted!

KellyBronze’s Managing Director Paul Kelly recommends you buy the whole bird for a number of reasons! Firstly when looking at the average 2017 price per kg of fresh, standard and basted turkeys across a number of UK retailers, including Tesco, Sainsbury’s, Asda and Morrisons, Aldi, Lidl, Marks and Spencer and Waitrose, the cost per kg of a whole turkey is 44% less than the cost of a turkey crown.

Paul Kelly also highlights the often-underrated benefits of having a whole bird at Christmas;

“The shocking truth that a turkey crown is nearly double the cost per kg of a whole bird should be reason enough to make the switch this year. All turkey producers add the cost of the legs that are removed on to the price of the crown, so when you buy a crown you have paid for the whole bird regardless. With all the amazing recipes that use the leftovers from a whole bird, there is no excuse for buying a crown.

There are however so many other benefits to cooking a whole bird. You’ll be able to make a good stock as you need the bones from the legs and back which contain the bone marrow to create a delicious stock, which can then be used to add bundles of flavour to other dishes.

Another of the glorious things about cooking a whole turkey at Christmas is the leftovers, which more often than not consists of the hugely underappreciated dark meat. Whilst it is true that dark meat, i.e. that of the legs and thighs, is slightly higher in cholesterol and fat, it’s predominately the heart-healthy mono anX polyunsaturated kinds. Dark meat also contains more iron, zinc, riboflavin, thiamine and vitamins B6 and B12 than white meat.

Follow these simple steps to cook a KellyBronze turkey to perfection:

• Take the turkey out of the fridge and leave to stand for at least two hours, allowing it to reach room temperature before cooking.

• Preheat your oven to 180°C, or 160°C for fan ovens.

• Remove any trussing/string from the bird and the pack of giblets from inside the cavity, and place in

to a large roasting tin, breast down.

• Add your favourite vegetables to the tin along with one pint of water and the giblets, and season well.

• Place in to the preheated oven, with no foil.

• Remove from the oven halfway through cooking, turn the bird over and puncture right through the

thighs. Season well before returning to the oven.

• Check the core temperature using a meat thermometer 30 minutes before the end of the cooking

time.

• Remove from the oven when the core temperature reaches just under 65°C, and leave to stand for a

minimum of 30 minutes before carving. Do not cover with foil!”

We were lucky enough to meet Paul at Jamie Oliver’s headquarters as well as Jamie himself and can say these were the best turkeys I’ve ever tried! 

Let us know what you think in the comments!

www.kellybronze.co.uk

|@kellybronze| |@KellyBronze

Tegan LeBon