TikTok user shares hack for a 'perfect' Christmas turkey
Boxing Day breakfasts and other festive concoctions are a delicious spin on cold leftovers. It is well known that the more you cool and reheat meats, the higher the risk of food poisoning. So how do you safely make the most of the Christmas turkey remains? Express.co.uk reveals how to reheat turkey.
Can you reheat turkey?
You can certainly reheat turkey, but you probably shouldn’t do this more than once.
Bacteria multiplies when meat cools down or is reheated insufficiently, so there is a proper way to reheat turkey to avoid food poisoning.
You should always store cooked meat and poultry including turkey in the fridge, because bacteria thrives at room temperature.
Let the turkey cool for no more than 90 minutes before covering it and putting it into the fridge.
READ MORE- Recipes to use up turkey, veggies and ham leftovers from Christmas Day
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Can you freeze turkey?
You can also freeze turkey leftovers to eat at a later date.
Slice the turkey into portions so you can defrost a specific amount rather than the whole thing.
Check the packaging for defrosting guidance, or if you don’t have any you should thaw the turkey in a fridge at 4C for 10 to 12 hours per kilogram.
Keep the turkey in the fridge until you want to cook it, but make sure you eat the defrosted turkey within 24 hours.
How to reheat turkey
The number one rule when it comes to reheating turkey is to cook it properly.
The NHS website stresses that turkey and other leftover meats should always be steaming hot all the way through before you eat it.
Never reheat the turkey more than once either, as this could cause food poisoning.
If you’re serving cold turkey, only take out as much as you want to use.
Don’t leave a plate of turkey or other cold meat out at room temperature all day.
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To avoid a dry turkey, you shouldn’t seasoned the turkey with salt up to two days before you originally roasted it.
You also should have used a digital cooking probe to ensure you didn’t overcook the turkey.
The best trick to keeping your turkey moist is laying the roasted turkey in its juices before carving it and then pouring the juices back over it.
You should cover and chill the leftover turkey no more than two hours after eating it.
There’s very little you can do about all of this now, but at least you know for next year!
When it’s time to reheat the turkey, you have a couple of options.
You always need to eat the cooked turkey meat within four days of storing it in the fridge- but use your best judgement.
If you want to reheat a lot of turkey at once, you should do it in the oven at 180C.
Carve the meat into thin slices, lay it in a roasting tin and cover it in stock and small pieces of butter.
Cover the dish with foil and roast for 30 minutes until the turkey is very hot or at least 75C on a cooking thermometer.
Leave it to rest for a few minutes in the juices and then serve.
If you want to reheat one or two slices of turkey, a microwave will do the trick.
Carve the meat into thin slices, lay it in a microwavable container and drizzle with stock or gravy.
Cook for two minutes on a medium-high setting and check the turkey.
If it isn’t piping hot, cook in 30 second bursts until it is and leave to rest for a couple of minutes before serving.
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