Get The Perfect Turkey With Thermapen’s Operation #JuicyBird + WIN A Thermapen!

We know what you’re thinking – why oh why do we always buy turkey every year for Christmas dinner? It’s always so stressful trying not to serve up dry, cardboardy meat. Right? Wrong! Not now that Thermapen is on a mission to bring a #juicybird to every painstakingly styled festive table.

KEEP READING TO WIN A THERMAPEN PROFESSIONAL…

We were invited along to a very special Billy and Jack supper club to sample their fabulous interpretation of a traditional Christmas dinner, with each course highlighting the benefits of cooking with a Thermapen. Check out the deliciousness we feasted on here.

The food, it goes without saying, was delicious but it was the actual Thermapen that we wanted to get home and try out. Especially after chatting to Jason, son of the Thermapen boss, operations director, and all-round top bloke. Jason explained all about the history of his parent’s company with passion and pride – always a good sign! We have attended an event in the past where a product rep said to me ‘I didn’t really want to attend, they made me.”

One Thai cod curry – purrfectly cooked with our Thermapen

First up on our hit list was a dish that has always been very hit and miss… Cod Thai red curry which is adapted from Rosa’s Thai Cafe recipe. Getting the curry sauce prepared and simmering away in the pan is actually quite simple. It’s cooking the fish that causes the issue. The cod fillet is either wet and slimy or tough and dry – very rarely is it just right (as Goldilocks would say if she wasn’t quite so obsessed with porridge). But not this time! We looked up the ideal temperature for cooking cod on Thermapen’s website (60°c) and waited for the Thermapen to reach the magic number.

It really was as simple as that. The pen displays the temperature so quickly – in seconds. The display illuminates in low light and rotates depending on right or left-handed usage. They’ve thought of everything!

Posh bangers! Leaf it out…

Next up to face the Thermapen challenge was an Autumn barbecue – but more specifically, the humble sausage. Now our BBQ bangers are either totally cremated or a game of Russian roulette with a dose of dickie tummy and no one needs that. But with a little grilling TLC and a Thermapen, our pork and apple posh-dogs were cooked to a perfect 65°C internal temperature – with that charred taste that’s only really attainable when cooking over coals.⁣

Saff’s favourite use for the Thermapen was reheating this Chicken and tarragon casserole. She wanted to slowly reheat on the hob rather than blasting in the microwave and it definitely tasted better for it.

Reheating chicken… simples!

Now onto the main event! A turkey crown with lemon, garlic and rosemary, mini roast potatoes and a delicious Cavolo nero with garlic, chili and orange from On the Side, the brilliant cookbook by Ed Smith, aka, Rocket & Squash.

To be honest, we were a little nervous, so much so that on our planned cook day we chickened out (or should that be turkeyed out?) and put it off till the next day.

The main reason for dry turkey is caused by the cheffing anxiety of serving up undercooked (and potentially dangerous) meat. And understandably so! Nobody wants to be ill on Boxing Day – those cold meats, mash and pickles aren’t going to eat themselves.

So deep breath and here we go. Turkey seasoned, lemon stuffed where the sun don’t shine and oven preheated – time to slam it in. We really needn’t of worried, even with our temperamental old range cooker, the process couldn’t have been simpler. We kept checking the internal temperature until it hit the magic number of 74°C and with the reading displayed in less than three seconds, you don’t risk losing too much heat from your oven.

The hero shot.

Remember, a Thermapen isn’t just for Christmas! It really is a versatile little gadget, not only can you check the temperature of meat and poultry, it’s perfect for baking, confectionery, jam and sauces too.

Operation #Juicybird – mission complete! The result – perfectly cooked, succulently moist turkey breast meat without any of the guesswork. When done properly turkey actually tastes good – who knew! We’re actually looking forward to a stress-free (OK, OK, less stressful) Christmas dinner next time we’re cooking – decent meat and all the trimmings, it’s a win-win!

WIN A THERMAPEN PROFESSIONAL WORTH £64
Talking of winning, we have a Thermapen Professional to be won. To enter please head over to our Instagram page. Good luck!

EXCLUSIVE ‘WE LOVE FOOD’ DISCOUNT CODE…
Receive 20% OFF all purchases from the Thermapen website when you enter the code ‘LoveFood-JB20’.

T&Cs: Code expires on 15th December (as this is their last date for Christmas delivery.)

Find out more about Thermapen here

This is a paid-for post for Thermapen, this does not affect our review in any way. We always write with complete honesty.