Cook your Christmas dinner like a pro with some handy tips from some of Manchester's best chefs - from the perfect pre-meal tipple to dry brining your turkey in a bag for life
It's the most wonderful time of the year - the packet of mince pies has been ripped open, the roast potatoes are crisping up in the oven and the Irish cream is flowing. That said, if you're the one cooking this year's Christmas meal, things probably feel a little less festive and a lot more stressful.
Joe says: "For the p erfect roasties make sure to steam or boil them the day before and let them air dry overnight in the fridge. It will make the outside extra crispy when you roast them." Method: "Add all the ingredients together and microwave for 3 mins at 800w. Let it cool down, strain it into a clean bottle and pop it in the fridge. Pour over ice and enjoy ."
"Cut your turkey in half, season each half with your brine, put in a bag for life for about 48 hours, then rotate it in the bag, give it a turnaround every five hours or so and make sure the bag is super tight. Rinse, then leave to dry in the fridge for a day. Then simply cook as you would any turkey.
Shaun says: "There’s going to be a load of different perfect meat and vegetable suggestions so I thought a sweet treat to finish up - Pear, chestnut and cider brandy trifle.
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