Roasting a turkey can be a daunting task for many home cooks, especially during the festive season. You want to make sure the meat is juicy and tender, but not overcooked or dry. But how do you achieve that perfect balance? Well, according to one of Britain’s most trusted cooks, Dame Mary Berry, the secret is to use a sleeping bag.
Mary Berry’s Unusual Tip for Keeping Turkey Hot
Mary Berry is a celebrated author of over 80 cookbooks, food journalist, former judge on “The Great British Bake Off”, and Cordon Bleu graduate. She knows her way around a kitchen, but even she admits that turkey can be tricky to cook. “So many times, even I have overcooked it,” she said in a 2022 Dish podcast interview, hosted by Nick Grimshaw and Michelin-starred chef Angela Hartnett.
Despite past mistakes, Berry told listeners that her daughter, Annabel, had delegated her to Christmas turkey duty — and revealed a few tricks she’s picked up over time to keep the meat from drying out. One of them was to use a sleeping bag to cover the turkey after it’s cooked and let it rest in a warm place. “I’ve got an old sleeping bag that’s got no zip and I put that over the top in the corner of the kitchen and then I shall take that in the back of the car to Annabel’s,” she said.
The podcast hosts were amused by Berry’s unconventional tip, but she explained that it works well. “As the meat relaxes, it reabsorbs its juices, making it succulent and tender,” she said. This also frees up oven space and time for other dishes.
Why Resting Turkey Is Important
Mary Berry is not the only chef who stresses the importance of resting turkey before carving it. Other celebrated chefs, such as Gordon Ramsay and Jamie Oliver, agree that this is a key step to ensure juicy, flavorful meat. “It’s not optional, it’s not a luxury, it’s essential,” Oliver said in his own video on YouTube explaining his roast turkey technique.
Resting turkey allows the meat fibers to relax and reabsorb the juices that have been pushed out during cooking. This prevents the meat from losing moisture when it’s cut. It also makes carving easier and more neat.
The exact resting time depends on the size of the bird, but generally it should be at least 20 minutes, and up to an hour or more for larger turkeys. However, food safety experts advise not to leave turkey out for more than two hours, as this could increase the risk of bacterial growth.
How to Rest Turkey Safely and Effectively
To rest turkey properly, you need to keep it warm and covered. This prevents it from cooling down too much and drying out. You can use foil and towels to wrap the turkey loosely and insulate it from the air. Alternatively, you can use a sleeping bag like Mary Berry does, as long as it’s clean and dry.
You can also add some liquid to the roasting tray before covering the turkey, such as chicken stock or white wine. This will help keep the meat moist and also create a base for your gravy. You can make the gravy while the turkey is resting by whisking some flour with some fat from the roasting juices, then adding the liquid from the tray and seasoning to taste.
You can place the resting turkey in a warm spot in your kitchen, away from drafts or cold surfaces. You can also transfer it to a cooler or an insulated bag if you need to transport it somewhere else. Just make sure you don’t jostle or squeeze the turkey too much, as this could cause some juices to leak out.
Other Tips for Roasting Turkey Perfectly
Resting turkey is not the only thing you need to do to ensure a delicious roast. Here are some other tips from Mary Berry and other chefs:
- Choose a good quality turkey that suits your needs. You can opt for a whole bird or a crown (the breast meat on or off the bone), depending on how many people you are serving and how much leftovers you want. You can also choose between fresh or frozen turkey, but make sure you defrost it thoroughly before cooking.
- Season your turkey well inside and out with salt, pepper, herbs, spices, and butter. You can also stuff your turkey with your favorite filling, but weigh it after stuffing to calculate the correct cooking time.
- Preheat your oven to a high temperature (220C/fan 200C/gas 7) and roast your turkey for about 30 minutes to brown the skin. Then reduce the temperature to 160C/fan 140C/gas 3 and continue roasting until done, basting occasionally with the juices from the tray.
- To check if your turkey is cooked through, insert a skewer or a knife into the thickest part of the meat (usually the thigh). The juices should run clear with no traces of pink. You can also use a meat thermometer to measure the internal temperature, which should be at least 74C.
- If your turkey is browning too quickly, cover it loosely with foil to prevent it from burning. You can also add some water or stock to the tray to prevent it from drying out.
- Enjoy your roast turkey with your favorite sides, such as cranberry sauce, stuffing, roast potatoes, Brussels sprouts, and gravy.
