“For some, tucking in to a juicy, succulent turkey lunch on Christmas Day is not negotiable! Here is how to cook the perfect Christmas.”
READY IN:
2hrs 30mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Method:
  2. 1. Soak the caul fat in the salt and water over night.
  3. 2. Leave the butter out overnight to soften.
  4. 3. The next day, squeeze all the juices out from the caul fat and place into new fresh water.
  5. 4. Chop the garlic and parsley and combine with the softened butter.
  6. 5. Make a pocket in under the skin of the turkey and add the garlic and herb butter.
  7. 6. Pour some olive oil into a large pan, heat then seal and brown the turkey. Refrigerate.
  8. 7. On a chopping board lay the squeezed out caul fat into a square.
  9. 8. Line the netting with the prosciutto.
  10. 9. Place the turkey skin side down on top of the caul fat and prosciutto and wrap the caul fat around the bird, making sure to finish with a neat parcel and not too much excess caul fat.
  11. 10. Place on top of your prepared roast vegetables.
  12. 11. Refrigerate until Christmas Day.
  13. 12. On the day, bake the turkey and vegetables at 180?C until cooked.
  14. 13. Remove from oven and allow to rest, covered for 20 minutes. Serve with your favourite sauce.

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