FChristmas dinner tips 2 P
FROM MAKING SPROUTS INTERESTING TO COOKING TURKEY TO PERFECTION, OUR WEST COUNTRY CHEFS HAVE GOT IT COVERED
YEO VALLEY’S SARAH MAYOR OFFERS HER ADVICE:
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Gravy “I love getting ahead andmakingmy gravy a few days in advance, it's relaxing to spendmore time with the family and cuts down the washing up on Christmas Day!”
The turkey “I put plenty of butter and seasoning on somemuslin and place over the turkey breasts then cover with foil to keep beautifullymoist, youmay need to take it off and brown for 20minutes or so towards end of cooking.”
Accompaniments “Red cabbage with apple and few spices can be done ahead of the day and just reheated for lunch. It's one of those vegetable dishes that develops its flavour overtime. It's also delicious with cold hamor turkey and a baked potato for leftovermeals.”
“Remove the legs fromthe turkey, leaving the crown, this will shorten the cooking time and you will not dry out the breastmeat. Remove the bones fromthe legs (or ask the butcher to do it) then stuff the legs with stuffing and cook separately fromthe
crown.” Head chefMatt Peryer at LewtrenchardManor
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