How to choose the best – not cheapest – turkey this Christmas
When it comes to Christmas dinner, all turkeys were not created equal.
Well, they may have been. But they certainly don’t all taste the same and that is not just a reflection of our cooking skills – it’s because of the huge disparity in how they are farmed.
The best tasting turkey – one that has depth of flavour, is juicy and tender but also has structure – needs to be slow-grown for around six months.
It also needs to be hung for a good couple of weeks before you buy it.
“That special moment at Christmas dinner, that quietness when you have the first mouthful and everyone thinks ‘wow’ –
