Chef Daniel Rogan of AO by Daniel Rogan in Southampton answers some top questions on Christmas turkey and shares his expert tips.

Why do you think turkey has stood the test of time so well when it comes to Christmas?

Everyone has their own family traditions, from what they eat to how the day runs – I know in my family these never change! And this is true to the turkey as well. We often have a lot of family members over at Christmas, so from a practical standpoint it is a pretty good bird to serve! It’s huge, and provides loads for leftovers on Boxing Day and the next few days, which is ideal when you want to chill out after a really busy Christmas Day. 

Do you think turkey still deserves a place at our table?

I really feel like the turkey acts as the centrepiece that brings the whole family together! As it’s so big, it is quite a marvel to look at, creating quite a lot of excitement, and when cooked well – which is actually really quite easy to do – it really is delicious. 

How to roast a turkey to get the most out of it? 

Dry brining is essential for me, as this gives you that crispier skin and superior flavour, and prevents diluted roasting juices – you need concentrated juices for an amazing Christmas dinner gravy. 

To dry brine your turkey, you’ll need about 1 tablespoon of salt for 3kg turkey, and you just cover the whole turkey in salt and place back in the fridge for at least 24 hours. Once brined, pat dry and place a softened butter and thyme mixture under the skin. Cook ‘low and slow’ – 150°C for 3-4 hours, depending on size. Using a probe, check the core temperature of the thickest part of the breast and leg before the expected cooking time; once you hit 70°C  put the oven temperature up to 220°C  to roast that skin and until the bird reaches an internal temperature of 75°C. Rest for 45 minutes covered loosely with tin foil. 

How to serve Christmas turkey?

When serving my turkey, I like to take the whole breast off the bones, and then slice it from there – I find this way easier than carving straight off the carcass, and it also looks pretty professional if you’re wanting to impress. 

I also like to use the turkey leg meat and make some croquettes for canapés served alongside a tarragon mayonnaise – it gives your guests a taste for it and leaves them wanting more for their dinner.

What are your turkey cooking tips to ensure a stress-free Christmas dinner?

Preparation is key for Christmas Day! There are so many things you can do ahead of the day to make sure that you can spend Christmas Day with the family instead of in the kitchen. For example, I like to parboil and air-dry my potatoes (which creates a starchy crust giving you that fluffy potato with a crunchy exterior) on Christmas Eve, and you can also make up your Yorkshire pudding mix to rest in the fridge overnight, make your cranberry sauce and bread sauce base, assemble your pigs in blankets and peel any veggies on Christmas Eve. There’s so much to do, it’s definitely best to get ahead as early as you can, and it means you can do everything with a bit of care instead of rushing through.

What is your favourite thing to do with turkey leftovers?

My favourite thing to do on Boxing Day is to keep it super simple – slice up leftover turkey, make a quick bubble and squeak with some leftover potatoes and vegetables, and serve with some delicious British cheese and chutneys with a nice glass of red wine or port.