Issue link: https://maltatoday.uberflip.com/i/433160
IV Christmas 2014 maltatoday, Sunday, 14 december 2014 This festive season, Snow whiTe meaT & PoulTry is brimming with exceptional quality and finest cuts of meat. offering a vast selection of freshly prepared meats, there is truly something available for every occasion. we complement this with plenty of herbs, spices, marinades and sauces available at the counter. however, if you'd rather do the work yourself, they offer great tips to help you along. The perfect bird The star of the show at Christmas lunch is the turkey, but this is often dry and not cooked to perfection. Follow these simple instructions for the per- fect bird this Christmas. Choosing the right bird Go for a humanely raised bird, organic if possible for the best quality of meat. Pre-salting The key to a juicy bird is salt. Pat the turkey dry and sprinkle with two ta- blespoons of coarse salt, spreading a little into the cavity. Though this may look like a lot of salt, when the bird is sitting in the fridge it will permeate the meat and improve its waterholding ability thus making it more juicy. Leave it in the fridge, uncovered for one or two days. Don't stuff the bird Stuffing is great, right? We definitely agree but why not cook your stuffing separately. The bird cooks much more evenly if it is not stuffed. Take the bird out of the fridge before putting it in the oven Allow the bird to come to room temperature before putting it in the oven. This should take a couple of hours depending on the size of your bird. Baste the bird regularly Place the turkey on a sturdy rack on a roasting tray and pour turkey broth into the pan, basting drippings over the bird every 45 minutes. If the bird is browning to quickly, cover it in foil to protect the skin. Allow the bird to rest Don't be a hurry to get your bird to the table. Once it comes out of the oven, allow it to rest for at least 30 minutes to allow the proteins to firm up and retain its juices better when being carved. In the meantime you can make the gravy. For more information contact Snow White Meat & Poultry Market Zebbiegh Road, Mgarr, MGR 9036, MALTA Tel: 21575346 M: 99475131 Email: snowhite@maltanet.net Web: www.snowwhite.com.mt Cooking times in a regular oven (160°C) Weight Cook time (unstuffed) Cook time (stuffed) 2 – 3 kg 2 – 2.5 hours 2.25 – 2.75 hours 3 – 4 kg 2.5 – 3 hours 2.75 – 3.75 hours 4 – 8 kg 3 – 3.5 hours 3.37 – 4.5 hours 8 – 10 kg 3.5 – 4 hours 4.5 – 5 hours 10 – 11 kg 4 – 4.5 hours 5 – 5.5 hours 11 – 13 kg 4.5 – 5 hours 5.5 – 6.25 hours The Butcher's Tip