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WHAT KIND OF TURKEY?

Cullens Quality Butchers offer-

Traditional Free Range Turkeys on the bone ranging from 10 – 22 LB.




Boned and Rolled Turkeys, Stuffed or Unstuffed. - This is the whole Turkey taken off  the bone and rolled and tied into a nice joint - it contains the white breast  meat as well as the darker leg meat. Adding Cullens Traditional Homemade  Stuffing is a very popular choice!

Other options are - the Turkey Crown (White Breast meat still on the bone) or do a boneless Turkey Breast (just the white meat). - perfect for smaller gatherings.




Fancy an alternative……

but still a roast that’s full of festive flavour!

Try Goose, Duck, Rib of Beef or Venison.

 

 

WHAT SIZE TURKEY DO I NEED?

 

At Cullens we get asked all the time ‘what size Turkey do I need?’

as a guide for making that decision:

 

10-12 LB        5-6 people

12-14 LB        6-7 people

14-16 LB        7-8 people

16-18 LB        8-9 people

18-20 LB        9-10 people

20-22 LB        10-11 people




Remember ‘Better to be looking at some than looking for some!’





Having a smaller gathering this year? We have smaller Turkey Breast portions and Turkey Crowns available. - Not sure of what size to go  for or what type? Just call one of our Butchers on 0404 69719 and we will help guide you! 



To check out our great CHRISTMAS RECIPES, ALTERNATIVE DINNERS   

   & CHRISTMAS LEFTOVERS IDEAS, see our listing at the bottom of this       page... 

 

 

LETS TALK TURKEY.....










Follow these handy tips from

Cullens Quality Butchers

and your Turkey

will be the best it can be!

 

 

Turkey breast can be lean so covering the breast with strips of bacon or proscuitto will help keep the moisture in and add extra  flavour.

 

Rub butter all over the bird & under the skin – this will help flavour the Turkey and the skin.  Remember to season with salt & pepper.

 

Always baste the turkey during the cooking process.

 

Sit the Bird on a trivet of veg – such as carrots, celery & onion. 

This creates a wonderful base for making gravy.

 

Keep the cooking juices from the roasting tin

– use to make your gravy!

 

A Turkey will cook more evenly if it is notdensely stuffed –

consider loosely filling the cavity with garlic & thyme,

or wedges of lemon or Clementine.

 

For Stuffing Lovers:

Cook stuffing separately in a casserole dish or roll into stuffing balls.

 

Always allow the turkey to rest before you serve.

Do this by covering with tin foil.

Then with a couple of tea towels.

This will ensure the bird can rest without losing too much heat.

This also allows all the juice back into the bird for a moist Turkey.

 

To store leftover turkey – allow to cool.

Remove all the meat from the carcass.

Store in an air tight container in the fridge.

 

Remember to use up the carcass.  Make stock for soup.

 

How do you know your Turkey is cooked?

At the thickest part of the leg the juices should run clear from the bird. 

(You can also use a Turkey pop up timer)

Carving the Turkey:

Make sure your knife is very sharp.

Hold the turkey secure with a large fork.

Cut the skin between the thigh & the breast.

Bend the thigh outwards, cut through the hip joint, removing whole leg.

Separate the thigh from the drumstick.

Cut towards wing, cut through the wing joint.

Hold the fork against the side of the breast. 

Slice evenly starting at the neck cavity.

Lift the slices off with the fork and knife.

How to…Make Turkey Gravy…..

After removing the turkey,

Put your roasting tin that has the leftover juices on the heat.

Add ½ a glass of red wine into the pan and watch it sizzle.

This will help deglaze the pan.

(You can add some flour if you want it thicker) 

Turn the heat down slightly and continue to stir adding some stock.

Continue to whisk, & season.

(A Tablespoon of Cream, Redcurrant Jelly OR Balsamic Vinegar

will also add to the flavour of gravy - if you want to try something a bit different!)

TREAT YOUR POTATOES THIS CHRISTMAS!!! 

Goose Fat makes the most delicious Roast Potatoes ever!   Try adding Sprigs of rosemary & some garlic for even more flavour.

Par boil the potatoes, (about 10 minutes)

Drain & chuff them to make the edges go crispy. 

(ie shake well to rough up the edges!)

Add the goose fat to the roasting tray & melt in the oven.

Once melted add the par boiled potatoes and coat in the goose fat. 

Roast in the oven for about an hour.- Until crisp and golden.

Then enjoy the ultimate roast potatoes ever!!

COOKING YOUR HAM:

Soak your ham in cold water for 12 - 24 hrs

then drain before cooking.

When you boil the ham with fresh water - try adding some

‘Cola’ for an extra kick!

Simmer for 20 mins per LB (454g)

Remove the outer layer of fat, score and add cloves.

Then roast in the oven for the last 30 mins with a glaze.

What should you add to the pot when boiling the Ham?

Try a few of the following:

Cloves, Black peppercorns, a couple of Bay leaves, chopped Celery, Carrot & Onion, Thyme Sprigs,

an orange studded with cloves or an apple cut in half.

We love adding some COLA but some like adding stout! 

Different Glazes for ham:

A - Brown sugar, Honey and Mustard -mixed together.

B - Marmalade & Ground Ginger

C - Marmalade, Maple Syrup, a knob of butter & toasted pecans.

CHRISTMAS CHEESE BOARD.... Our Selection of fine Local Cheeses will ensure you round off the meal with a tempting choice of flavours!  

Great Food deserves Great Wine at Christmas! We ask our friends at The Wicklow Wine Company for their festive suggestions.........Always wondered what wine goes with Turkey, Ham, Goose, Rib of Beef, a Cheese Board, Dessert or simply what to use for the Toast or Party Nibbles? 

So celebrate with Santa's Reds, Have a White Christmas and add some Christmas Sparkle.                                                               FOR FANTASTIC WINE MATCHES: CLICK HERE

CHRISTMAS WOULDN'T BE CHRISTMAS WITHOUT........                   Cullens Quality Butchers: make sure to start the day with our Traditional Breakfast Pack, Festive Favourites include our Top Quality Turkeys, Hams & Spiced Beef.  Don't forget our Taditional Homemade Stuffing, Sausage Meat, Cranberry Sauce, Ham Glaze, Goose Fat, Pancetta, Cheeses & Herbs.  Call into our store to see our selection of festive goodies.   

 
 

 

Looking for inspiration for your St Stephen’s Day Leftovers?

 

Try making a pie with store bought puff pastry

Simply chop your leftover cooked turkey, veg and gravy into a pie dish.  Cover with the puff pastry and cook into the filling is hot and the pastry is golden.

 

Use cooked Turkey or Ham leftovers in Quiches.

 

Combine cooked turkey in a salad with mixed leaves, tomatoes and a dressing.

 

Leftover Turkey is great in sandwiches when teamed up with stuffing and cranberry sauce.

 

Make some yummy Quesadilas.

 

Use your leftover ham with pasta,

Simply chop the cooked ham into bite size pieces & add a tin of chopped tomatoes to a pan, heat through, then chop up any fresh herbs that didn’t get used in the stuffing and add to the pan.  Serve with some cooked drained pasta. Easy!

 

 

 

CALL 0404 69719 TO ORDER

YOUR TURKEY, HAM

& ALL THE TRIMMINGS TODAY!

 

CULLENS BUTCHERS PASSIONATE ABOUT FOOD! 

 

 

 

Christmas Recipes

• Cooking your Turkey and Ham. The perfect Christmas Dinner - download recipe
• Christmas Recipes from BallyknockenCookery School - download recipe
  
• Award Winning Spiced Beef - download recipe
• Stuffing Balls - download recipe
• Goose Fat Roasted Potatoes - download recipe
• Tray Roasted Veg - download recipe
• Red Cabbage - download recipe
• Cranberry Sauce - download recipe
• Mashed Potatoes - download recipe
• Pan Gravy - download recipe

 

For Starters!

• Antipasti Meat Platter - download recipe
• Prawn Cocktail & Smoked Salmon - xmas favourites! download recipe
• Breadsticks wrapped in Prosciutto. Great Party Food - download recipe

 

What to do with Christmas Leftovers?

• Christmas Leftovers Pie - download recipe
• Stephens Day Quesadillas - download recipe
• Leftover Sage & Pancetta wrapped Chicken - download recipe

 

Alternative Christmas? 

• Goose - tips and advise download
• Venison Steaks & Cranberry Sauce - download recipe
• Peking Duck Breast - download recipe
• Fillet of Beef with Herbs - download recipe
• Rib of Beef - download recipe
• Pork Belly - download recipe
• Parmesan Mash - download recipe
• Potato Rosti - download recipe