Getting festive with Christmas turkey and Turbofan

With restaurants and catering businesses around Australia getting busier with the build up to the holiday season, many kitchens will be preparing seasonally appropriate menus replete with juicy, delicious vegetables and succulent roast meats.

We’re taking a closer look at the history of the turkey at Christmas, and how you can offer you guests the perfect roast with the help of a Turbofan oven.

A festive tradition 

A staple of the festive period for Christmas Day, the turkey makes its way onto countless tables around the world, but it wasn’t always the bird of choice. According to British Turkey, the meat was first eaten by King Henry VIII, but it was really made popular by King Edward VII.

The turkey became more of a staple on the Christmas table from the 1950s, when refrigerators became more widely available. As reported by the Sydney Morning Herald, the average Australian eats about 1 kilogramme of turkey each year, with Christmas accounting for the majority of consumption.

However, not everyone is confident cooking this great bird. As British Turkey reports, a Food Network survey showed British women do not try making their first full Christmas meal until the age of 34, with the pressure of coordinating a full roast meal that lives up to the expectations of family and friends no doubt a factor.

In a professional kitchen, chefs will, of course, be no strangers to such pressure, and can serve up a Christmas feast for all guests to enjoy.

Turkey is a beloved staple of the Christmas table.

Talking turkey with Turbofan 

A Turbofan oven is an excellent piece of commercial kitchen equipment to have on hand. And it is especially useful when it comes to cooking a roast turkey to perfection. Three cooking stages mean mouthwatering, tender results.

1st – Place turkey in your Turbofan oven at 190 degrees, high fan mode for five minutes.

2nd – Bring the temperature down to 170 degrees, on moisture injection level 2. Set core probe temperature to 65 on a high fan speed.

3rd – Lastly, adjust the temperature to 180 degrees, no moisture injection for three minutes.

Combine with a turkey basting of your choosing, be it a classic garlic herb butter, or something a little more exotic along the lines of Jamie Oliver’s Caribbean turkey. The latter involves mixing up tamarind, allspice and orange, as well as thyme, bay leaves, golden rum, Tabasco and cloves for a fragrant, delectable marinade.

Add this to a spice-infused, hearty stuffing for a Christmas roast that will have everyone happy. You can find out more about Turbofan here, or get in touch with the expert team at Moffat for advice on finding the right oven for you.