Nothing worse than an undercooked bird on Christmas Eve. And the disappointment at the time of getting the beast out of the oven for both the cook and the guests who were expecting a different treat.

Three tips for cooking turkey

Tip # 1: We take the time. The guests are there but the cooking of the turkey is not over yet? One anticipates, knowing that a turkey cooked long (but not in advance) and at moderate temperature. Cold cooking is started and then the temperature increases to 170 ° C (5-6 ° C), counting 50 min / kg . So it's 3:30 for a turkey of 4 kg: forward the retro-planning!

Tip # 2: Avoid drought! To avoid serving dried poultry, we take precautions.By buying a quality poultry we put the odds on his side: malnourished, the turkey dries more. Then put a little fat on the skin and ½ glass of water in the bottom of the dish. We begin cooking on the belly and, especially, we return and water often (every 30 min) and after all this gym, we let it rest for 15 minutes at the end of the oven ...

Tip # 3: We opt for a homemade farce. Always difficult to ensure the freshness of the stuffing when you buy the ready turkey. And some mixtures, too fat or too seasoned, distort the refined flesh of the turkey. Better to do it yourself! Then all you have to do is cut the poultry!

Tangy pranks for a successful turkey

If cooking is important, the turkey stuffing also plays a major role in the quality of our meal. Cheese, meat, mushrooms ... There is something for everyone. You can make a traditional stuffing, morel mushrooms with Armagnac and mashed sweet potatoes, a stuffing with Christmas flavors with spices, figs and honey, or opt for a more original recipe like a stuffing tomatoes and currants.