Although pubs are providing their customers with ever-more exotic foods these days, for many Christmas means only one thing - turkey.
Meanwhile, publicans will be dreaming of an increase in custom, which creates a dilemma. Stocking up by storing large amounts of fresh food is not always an option. But isn't frozen turkey more expensive and a hassle to cook?
Not according to food wholesaler 3663, which supplies frozen turkey products from Bernard Matthews.
"Consider when you buy a whole bird fresh you are paying for unusable meat, tendons and bones," it says.
"When you buy frozen turkey you get 100 per cent meat, making it 20 to 30 per cent more economical."
3663 offers the following guidelines for cooking frozen turkey:
- completely thaw in the fridge. To avoid cross-contamination, put it into a separate fridge or on the bottom, away from cooked or ready-to-eat foods
- stuff only the neck. If the central cavity is stuffed, by the time the stuffing is cooked the meat will be dry. Cook extra stuffing separately. It is better to cook two smaller birds than one large one
- do not cook the turkey overnight in a low oven. It risks salmonella
- cool leftovers immediately and store covered in the fridge for up to two to three days.
- when reheating, cut into slices, cover in gravy and heat at 190oC/mark five for 30 minutes.