Bohemia’s Head Chef Steve Smith Reveals his Top Tips for Creating the Best Turkey on Christmas Day

Rosie Fieldhouse

Rosie Fieldhouse

28th November 2018

Bohemia’s Head Chef Steve Smith Reveals his Top Tips for Creating the Best Turkey on Christmas Day

With Christmas just around the corner, it’s time to prepare for the festive season. Head Chef Steve Smith from Michelin starred restaurant Bohemia shares his top tips on how create the best turkey on Christmas Day.

In October 2018, Bohemia celebrated yet again after hearing the news that it had retained its coveted Michelin star for the fourteenth year. Prior to this in September 2018, Bohemia was awarded 5AA rosettes for the second year in a row, holding the record for being the first restaurant in the Channel Islands to receive this accolade. Bohemia was also ranked the 14th best restaurant in the whole of the UK in the Good Food Guide 2019 and at number 57 in Square Meal's Top 100 Best Restaurants 2018. Bohemia is the only restaurant in the Channel Islands to be featured in both lists.

Visitors to the restaurant can sample Bohemia’s three-course set lunch from only £29.50 per person. Steve Smith has also created a truly outstanding dining experience with his ingredient and flavour driven tasting menus which are priced from £79 for seven courses.

The restaurant is open from Monday to Saturday, Noon until 2.30pm for lunch, and 6.30pm until 10.00pm for dinner.

Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands
For reservations please call: 01534 880 588 or visit www.bohemiajersey.com

Ingredients

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Method

Invest in your turkey
Spending that little extra on an organic or free-range turkey is certainly worth it. Not only is it ethically sourced, it will also have better nutritional benefits and deliver on flavour.
Preparation
Wash and thoroughly dry the cavity of the bird before leaving it to reach room temperature. Putting a moderate amount of softened butter under the skin of the bird will ensure it remains moist. Finally, truss the legs together so it retains its shape throughout cooking. Follow these simple steps, and you will have an absolute showstopper of a turkey.
Festive extras
Stuff the cavity of the turkey with herbs, citrus fruits, and an onion to add flavour. However, it is important to ensure there is space for heat to circulate. To make the stuffing seasonal, add some festive favourites such as cranberries, chestnuts, sage and clementine zest.
Glorious Gravy
Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for the gravy. Adding Madeira, a tbsp of plain flour and quality stock to it will make your gravy rich and delicious.
Stress-free carving
Leave the turkey to rest for at least 30 minutes before carving. This allows the meat to relax, making carving easier. Separating the breasts from the legs and thighs will make carving a lot more manageable as you can simply slice the breast meat, and the rest should fall off the bone.

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