OPENING the oven to a dry turkey might have you praying for a Christmas miracle – but there is a more practical solution for fixing an over-cooked joint.
The cooking experts over at Oven Pride asked blogger Domestic Gothess what can be done when faced with a Christmas dinner emergency, and getting things back on track isn’t as hard as it might seem.
She shared two quick and easy hacks for getting turkey lovely and moist, and gravy lump-free and silky.
Domestic Gothess – known as Hannah to her mum – said: “Dry turkey can easily be revived with chicken stock, by simply carving the meat and placing in a baking dish.
“In a jug, mix chicken stock with melted butter and pour over the meat before leaving it to cook for approximately 10 minutes at 120 degrees, and then you’ll have a succulent turkey in no time.”
Lumpy gravy can also be easily sorted out with a splash of soy sauce and a blender.
She said: “If you accidentally end up with lumpy, tasteless gravy, don’t panic.
“Just give it a quick whizz in a blender with a dash of soy sauce and you’ll have a smooth tasty gravy in no time.”
Hannah added that people struggling to keep the gravy bubbling ahead of serving should crack out a trusty flask to save on counter and hob space.
She said: “If kitchen space gets a little tight, pre-warm a thermos with hot water and pour in the gravy to help keep it warm while you finish off the rest of the Christmas dinner.”
Another space-saving idea is to prepare mulled wine in a slow cooker, which will “free up space and keep the it warm throughout the evening.”
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