Top tips for chefs
Some tips for getting the most from turkey:
- Use proper turkey foil for rolling ballotines as it is thicker and stronger
- Sous vide is a great way to cook turkey to ensure it stays juicy
- Cook turkey at a low temperature (120C) as you will be able to get more portions out of a joint due to less water evaporation and the meat will be more tender
- Cook meat to 60C on a probe and then allow to rest – the residual heat will be enough to finish cooking without overcooking. However check again before serving to ensure it has reached 72C