The secrets to making a juicy and tasty Christmas turkey from the movie (with video recipe included)

A few days after celebrating Christmas, many of you are already preparing everything you need to show off. Even more, you have to set up a house for the occasion. If you are on a traditional menu and are thinking about how to get the Christmas turkey out of the movie, stay tuned to our secrets.

To our tricks and recommendations to obtain a juicy and tasty Christmas turkey we add the recipe on video (below and on our YouTube channel), so that everything is clear as water and there is no room for error. We want this Christmas to come out smoothly, at least in the kitchen, and that the star dish on the menu will satisfy all your guests.

How to make a juicy and tasty movie turkey

Turkey is a dry and tasteless meat that, with our secrets, can be transformed into a delicacy of juicy and tasty meat. All of them available to anyone, it does not take experts to get a movie turkey.

Season the turkey inside and out

We start with a clean turkey. We can ask our poultry farmer to give it to us ready to roast, gutted and without plumage, and save us a job. This is generally how it is sold, however it is advisable to check if there are remains and remove them. It is best to use a torch, lighter, or match to singe the feathers or barrels, but tweezers can also be used.

As we recommend with other meat recipes, pork cheeks in beer sauce and roast beef roast, turkey is very good to spend a few hours submerged in brine, a solution of water, salt and sugar.

For a turkey weighing three to four kilos, a three-liter brine of water is required. It is prepared in a large container by mixing three liters of water with 200 grams of salt and 100 grams of sugar, stirring until diluted. In it the turkey is dipped, with the breast down, and it is kept in the fridge for a minimum of four hours, better overnight.

Spread the turkey with some kind of fat

After this time, the turkey is removed from the brine, drained and dried thoroughly. Then it is stuffed and / or marinated to taste and following the recipe of each one. You have ours below and we encourage you to try it because it is a movie.

Alcohol also helps turn hard, dry meats into tender, juicy meats. Injecting the turkey with white wine, in our case, orange and / or lemon juice, other types of liquor, etc. not only affects its texture but also adds flavor.

It is convenient to choose a hydrated filling, which brings juiciness to the meat from the inside. For this, fruits are our best allies. We recommend using fresh apple, orange, lemon and all kinds of rehydrated dried fruit. We can combine them with herbs and spices for added flavor, and nuts for juiciness.

Spread the turkey generously with fat (butter, butter or oil -to taste-) everywhere and do not leave a nook without greasing. For the most dedicated, we can also lift the skin very carefully, separating it from the meat, and introduce the fat underneath.

Regularly water the turkey with the juices you release in the oven

When it comes to baking the turkey, we preheat the oven to 180º C and slightly lower the temperature when we introduce it. Occasionally we open the oven and water the turkey with the juices it releases. They will penetrate the meat and it will be juicier.

Finally, to prevent it from browning excessively and drying out during baking, it is convenient to place the turkey in the bottom of the oven and cover it with aluminum foil after the first hour of cooking. The tips of the thighs tend to burn quickly, it is advisable to cover them completely with aluminum foil.


For 8 people
  • Turkey 4 kg
  • Lard 30 g
  • White sweet wine, Moscatel type 50 ml
  • Leek 1
  • Dried peaches 100 g
  • Raisins 100
  • Peeled nuts 100 g
  • Bacon or sliced ​​bacon 300 g
  • Pippin apple 1
  • Bread slices 4
  • Chicken soup 200 ml
  • Salt
  • Ground black pepper

How to make roast turkey

Difficulty: easy
  • Total time 3 h 30 m
  • Elaboration 30 m
  • Cooking 3 h

We start with a turkey at room temperature, clean and very dry, which has been in brine all night in the fridge. As we told you above, with the brine we make the meat softer and more tender.

We prepare the filling. To do this, we hydrate the prunes and dried apricots in a bowl with hot water. Once the fruits are rehydrated, cut into pieces. We wash and chop the leek. Chop the bacon and walnuts, peel and grate the apple and mix with the rest of the ingredients, leaving the bread to soak in the broth.

Before filling the turkey we turn on the oven so that it is preheated to 180º C. Next we season the turkey inside and out and fill it with the previous farce. We sew the opening so that the filling does not come out in the oven. We join the legs to the body with kitchen thread, which will maintain the shape of the turkey and will be more attractive.

We place the turkey in a baking dish, with the breast up. With the help of a syringe we inject the sweet wine in different points of the bird so that it is very juicy. Then we smear it in lard and roast it in the oven, lowering the temperature to 170º C, for three hours.

After the first hour in the oven, we cover the turkey with a sheet of aluminum foil, to protect it from the heat and prevent it from burning. We continue roasting two more hours. To know if it is ready we make a small cut on the thigh and if any pink liquid comes out we leave it for a few more minutes.

We remove the turkey from the oven and let it rest for a few minutes before taking it to the table, carving and serving. We accompany with the juices that have been released during the baking as a sauce and with various roasted vegetables, sautéed mushrooms, salad or the garnish of our preference.

Tags:  Meats And Birds Vegetables And Legumes Desserts 

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