Morning Live: Rick Stein shares his Christmas dinner tips
Turkey is often served with Brussels sprouts, pigs and blankets and potatoes on Christmas Day. Rick Stein shared a Mexican-inspired recipe which can be made using leftover turkey.
Rick is best known as a celebrity chef and owner of restaurants across the country.
He recently appeared on BBC’s Morning Live to share his favourite Christmas Day recipes.
The chef commented on the best way to cook turkey to avoid it going dry.
Turkey can be bought in supermarkets and comes in lots of different sizes.
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However, knowing how much to get is not always easy which leaves lots of stuffed Britons with leftovers.
Rick was on hand to offer advice to those who struggle to put leftovers to good use.
When asked by presenters on Morning Live, he shared his favourite tips on what to do with the remaining meat.
Rick explained he discovered one of his favourite leftover recipes when he was working in Mexico.
He said: “A couple of years ago I did a programme in Mexico.
“They are very good, turkeys in Mexico are native birds.”
Rick recommended spicing up turkey using chipotle chilli and tomatoes to make tinga.
“There is a really good recipe where you slow cook turkey with lots of chipotle chilli – it is that lovely stuff that you get in burgers – and tomato,” he continued.
“You cook it down until you can part the turkey meat with forks. It’s called tinga then and you build up a taco.
“You put the tortilla – which is the flatbread and the taco is what you make – and you put a lot of the tinga in.
“You can really do it with leftover turkey.”
Rick suggested using the turkey to make spicy tinga tacos.
When cooking a large turkey, he shared his favourite tips for ensuring it comes out perfect.
He said it is important to measure the temperature of food items to cook them well.
“What I always have said, whether you’re cooking pheasant, geese, or turkey, is to use a temperature probe,” he said.
“Obviously you need to know roughly how long the things are going to go in the oven for so… something like a turkey would be, per kilo, about 40 minutes.
“So do an estimate but as you get near the end, put a probe in-between the leg and the breast, right in the deepest part of the thigh and it should be about 73 [degrees]… total safety then.”
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