Cooking Techniques & Tips
- Try rubbing a hot, mild, savoury or even sweet dry seasoning directly onto the meat; try a marinade and soak the turkey meat prior to cooking; or use a sweet & sour tomato based barbecue sauce applied to the turkey in the final stages of cooking.
- Turkey Mince is a tasty substitute for lamb, beef, or pork mince. It can be cooked by the same cooking methods.
- The natural mild taste of turkey combines readily with different seasonings, making it an ideal choice in spicy ethnic dishes.
- Forgotten to thaw your Ready to Roast turkey Breast or Thigh? They can be cooked from frozen for a longer cooking time. Just follow the on pack instructions.
- For better flavour absorption, apply spices to foods about an hour before grilling.
Grill more than you think you need. It’s always more difficult to add a quantity later.
- If using a sweet sauce or glaze, wait until the last minutes to apply, as sugar may caramelise and burn.
- For no mess, marinate smaller turkey cuts in zip lock bags, turning occasionally.
- Always marinate in the fridge, never on the bench.
- Reserve any extra marinade and brush turkey while grilling.
- Never use marinade more than once. Discard any extra you have on hand after cooking.
- Like to save time at Christmas? Why not try Ingham Oven Roasted or Smoked Buffe in which all the hard work has been done for you. Just reheat by slicing the amount you require and cover with cling film. As all microwave ovens vary by wattage, just follow the manufacturers instructions. You’ll get the same perfect result as cooking from scratch.
- To ensure your Turkey is cooked, we suggest using a meat thermometer. Poultry should be fully cooked when the internal temperature reaches 82° C. Thermometers should be placed in the deepest part of the turkey.
