The newly crowned best butcher in England has shared his definitive guide to cooking the perfect Christmas turkey, promising to elevate the festive centrepiece for households across the country.
Meet the Champion Butchers
Toby Bassett, 34, and his fiancée Kerry Heaney, 34, who run Bassetts Butchers, earned the prestigious title of the best butchers in England just last month. The couple took over the Ilfracombe shop, which is the last traditional butcher in the town, after Toby's previous boss decided to retire. Their dedication to traditional methods and daily hard work has since earned them multiple awards.
The Step-by-Step Guide to Perfection
Bassett's method is precise, starting with a crucial preparation step that many home cooks might skip. He advises submerging the uncooked turkey in a herb-infused 5 per cent salt brine for a full 24 hours in the refrigerator. To this brine, he recommends adding celery and onions for extra flavour depth.
Timing is everything for the next stages. After brining, the turkey must be set aside out of the water for one hour. Next, a generous amount of butter should be worked under the skin before the bird goes into an oven preheated to 170°C. It should roast until the breast meat reaches an internal temperature of 75°C.
The Golden Rule of Resting
Perhaps the most vital tip from the expert is about resting the cooked meat. Bassett insists that the turkey must be left to rest outside the oven for exactly the same length of time it was cooking. This allows the juices to redistribute throughout the meat, ensuring every slice is succulent and moist, rather than draining out onto the carving board.
By following this detailed process from a nationally recognised expert, home cooks in Devon and beyond can confidently aim for the most delicious and perfectly cooked Christmas turkey possible.
