insideKENT Magazine Issue 103 - November 2020 | Page 72

CHRISTMAS
TURKEY & THE TRIMMINGS CONT .
Turkeys originated in North America and were a staple of American diets long before the made their way into the English popular consciousness . The craze of the English Christmas turkey was popularised by Edward VII in the 19th century , though it was Henry VIII that was the first English monarch to feast on it at a royal Christmas dinner . It is thought that they became such a staple at holiday occasions because of the rather glorious ambience they create , being bigger than chickens , and making more of an impact on a table than red meat and fish . No one , not even our ancient ancestors want a boring looking holiday table ; you know what they say - the bigger the better , especially when it comes to Christmas !
It was actually not until well into the 20th century that more ‘ average ’ people could afford the rather opulent tradition of a turkey centrepiece . Now that most people can afford a turkey or two during the holidays , its exotic appeal has somewhat depleted . But the great bird has remained somewhat of a luxury , rarely being trotted out at any other occasions and being treated as a representation of Christmas itself . The bird has not just migrated from the US to our little island , it has quite literally made its way onto many Christmas tables around the world ; from Ireland to Canada , Nigeria to Ecuador , Portugal to France ; the traditional turkey has waddled its way into peoples ’ hearts the worlds over .
According to Rebecca Alderton , brand manager at Gressingham Foods , prior to our turkey obsession taking over our festive lives , the rich among us had other dishes they enjoyed , including roast swan , pheasants , peacock , and boars head - now I ’ m not sure about you but I can ' t imagine a roast swan going down particularly well at any of the Christmas dinners I attend ! The fowl ' s ability to feed large families due to its size also played a part in its rise to popularity , and not just because it makes a stunning centrepiece . It is thought that despite them being more expensive than other options , a turkey ' s size meant that large families would only have to purchase one bird for everyone to enjoy , meaning their consumption became more and more convenient .
Now that everyone is up to speed on our beloved Yuletide fowl ’ s humble beginnings it is time to get down to the business of cooking . How do we actually know which bird is the most sumptuous ? How on earth is the best way to carve a turkey ? How do we even cook the big lump of a bird to ensure the meat is beautifully moist ? Most importantly , which traditional Christmas sides will provide our family with the most festive flavours ? Luckily , all our Christmas ’ have been saved thanks to some expert advice we have rustled up from a few clued-in experts .
Chef and owner of Xier ( www . xierlondon . com ), Carlo Scotto , advises to always pick up your turkey at least 3-4 days earlier than you need it in order to beat the hustle and bustle of panic buying Christmas shoppers , and ensure you can actually get your hands on one . No one wants boring old chicken for Christmas dinner because someone forgot to run to the supermarket a few days early . It is also important to work out what size bird you need beforehand , use an online turkey calculator - yes those do exist - or simply use this handy rule of thumb : for 3-4 people go with a 1.5-1.75kg bird , and for 5-6 people a 2-3kg bird . Carlo also goes on to explain how to identify the best turkeys on the market , and how not to pick a dud ; ‘ The turkey should always be corn-fed , and you can tell a good turkey from the colour of it - it should not be too pale .’ You should also be sure to choose a turkey labelled with the Red Tractor logo according to Alderton , as ‘ this means that the product meets strict farming standards , from farm to pack .’ If you want a denser , richer texture to your meat she also advises choosing a free range bird .
Across Kent there are farmers dedicated to raising the happiest free range birds for your table . Tony Fleck , a KellyBronze farmer and owner of Kent Turkeys rears over a thousand free-range birds each year from his farm just outside of Biddenden . His turkeys ‘ are allowed to roam freely across 16 acres of pasture , picking at bugs and berries ’ - so you can rest assured that these birds had a happy and healthy life - and in turn will benefit from a tastier quality turkey .
GRESSINGHAM FOODS TURKEY
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