Chef’s Profile
Suzanne Gibbs
Food Editor, Australian Table
Why do you love turkey?
I love it because it’s a lean and moist high-quality protein that provides loads of energy. Because of the size of the birds, even the smallest turkeys yield a generous amount of both white and dark meat for guests who have clear preferences – so no-one misses out. As a cook, I also appreciate its versatility. I poach, roast, barbecue and panfry it, with delicious results.
What is your favourite way to prepare turkey during the summer?
For a casual menu in Australian Table last year I prepared a boned and rolled turkey breast in a classic Italian way - with a tuna mayonnaise, lemon and caper dressing. The beauty of this dish is that it can be prepared the day before and served chilled as part of a Christmas or Boxing Day spread. It’s on my menu at home for this year.
What cuts do you use when you prepare turkey on the grill?
This year I’m recommending to my readers that they prepare turkey steak* escabeche, for which the steaks are marinated and grilled then topped with a piquant and colourful chilli, onion, capsicum and lime garnish. I love its freshness and that it’s so healthy.
* You can make turkey steaks by carving thick slices from a turkey breast.
Do you have a favourite Christmas memory that involves turkey?
When I was flatting in London in my early twenties I was roasting a turkey with a group of friends when, after many hours and much wine, one of the blokes discovered the oven had a hole in the back of it. Determined, we upped the heat and kept an all-night merry vigil until the reluctant bird was cooked!
