With thanksgiving and the beginning of the holiday season coming up, our team at eat the kiwi thought we would let you in on a secret that we’ve kept to ourselves for so long - cooking a moist and succulent (read: delicious) turkey.

Look, we get it - people in Hong Kong are busy, impatient, and price sensitive. To address these concerns that you may have, we have since gone back to New Zealand and brought back with us what we believe is Hong Kong’s best free-range turkey.

For starters, our sourcing process involves no middle man, meaning not only are we able to fast-track the purchasing work, we are also able to bring in our shipments from overseas with a lower cost - savings which we share with you!

Second of all, and perhaps most importantly, our free-range turkeys have access to fresh air and lush pastures 24/7. Forget about cages and practices of force-feeding - our turkeys get to roam freely whilst foraging on bugs and grass as they please!

Still, finding yourself the right turkey is only step one, properly cooking one presents another set of challenges. Rest easy, though, as we have prepared just the right recipe you :)

The good news here is that preparing our tender basted turkey doesn’t require any brining or constant basting during cooking, as these have already been done prior. Just follow the steps below:

1. Thawing your turkey is the most import step before cooking - simply leave it in the refrigerator for 2-3 days before cooking.
2. Preheat oven to 160’C and place the turkey onto the oven pan as you would for a Roast Chicken.
   
3. For an extra moist turkey, wrap in streaky bacon to help the moisture stay inside. 
4. Rubbing lots of butter between the skin and meat will help the moisture retention too. 

Cooking times for Tegal’s turkey range between 2 hours and 35 minutes to 3 hours and 10 minutes, depending on the size of the turkey, which you can find on the back of your turkey packet!

Once you finish cooking, simply let it stand covered for 15-20 minutes before serving, so you can make sure the juices are distributed through the turkey.

And for the final step, simply insert a skewer into the thickest part of the meat. To make sure that the bird is cooked, simply check for juices and make sure they run clear of the turkey!

There you have it. Not too difficult, right? Order your Tegal’s tender basted turkey today, and document your journey on Instagram - we'd love to see your masterpiece! Don’t forget to tag @eatthekiwi_homedelivery.

Happy early festive season foodies.