The unusual ingredient chefs say will keep your turkey moist this Christmas – and other top tips the professionals swear by

Even the most experienced cooks can find themselves flustered on Christmas Day.

When catering for large groups of fussy friends and families, the pressure is on to get each component exactly right.

You have to be confident in your abilities to season well, get the timings right and ensure the turkey is cooked through without being dry. 

And many would love to create a memorable lunch that gives them bragging rights at family events for the upcoming year. 

Speaking to FEMAIL, one leading chef has revealed the unusual ingredient that helps keep turkey moist, and other top cooks from across Britain have shared their nuggets of wisdom on how to impress your guests and elevate your food this December 25th.

Top tips include soaking the turkey in a salty brine, adding ketchup to your gravy and even incorporating dark chocolate into your yuletide roast. 

Here, MailOnline reveals how you can a little pro finesse to your Christmas Day feast… 

1). SOAK YOUR TURKEY IN BRINE 

Elliot Day and Rob Mitchell, co-founder at FieldGoods, a meal delivery company, and executive chef Drake & Morgan, London

Elliot, who founded next day meal delivery service, FieldGoods, says he learnt this trick from his mother’s American side of the family.

He says: ‘Brine that turkey! It may seem weird to soak a whole turkey in salty water, but trust me, you’ll never look back. 

‘We make our brine with water, beer, salt, sugar, orange, cloves and smoked bacon.’    

Rob Mitchell, executive Chef at London restaurant chain Drake & Morgan, also agrees with this tip.

He advises: ‘I recommend a dry brine for turkey, which you do a day in advance – it leaves a juicy turkey with the crispest skin.’ 

Rob says you need to pat the turkey all over with paper towels and generously rub of good quality sea salt, black pepper and a little light brown sugar all over and inside the turkey.

You then must leave the bird for at least 12 hours in the fridge.

2). ADD PINEAPPLE JUIDE TO YOUR TURKEY BRINE

Sameer Taneja, executive chef at Benares, London 

The age old question that many Christmas cooks ask is: ‘How do I keep my turkey moist?’ It is notorious for being a dry meat – with some even opting to cook beef or chicken instead.

But Sameer Taneja has come to the rescue with his advice on how to nail a moist cut. 

He offers: ‘To nail a perfect juicy roast this Christmas, try adding a tablespoon full of pineapple juice while marinating the turkey.

‘This not only imparts sweetness, but acts as a tenderiser and softens the meat as well as retaining good moisture in the turkey.’

3). PUT A DASH OF KETCHUP IN YOUR GRAVY

Theo Creton, executive chef at Links House at the Royal Dornoch Hotel, Scotland 

Theo is a top chef at fine dining restaurant MARA Dornoch, which holds two AA Rosettes awards. 

When cooking at home, Theo says he always adds a secret ingredient to his gravy – tomato ketchup.

He says: ‘It’s got everything you need just to take it to the next level, the perfect blend of sweet, sour and umami. 

‘It’s what us chefs would basically call a “gastrique”.’ 

4). …OR ADD DATE SYRUP OR SHAWARMA SPICE TO GRAVY

Eran Tibi, executive chef at Kapara, London 

The executive chef at Kapara, a restaurant in Soho, says that people should try zhuzhing up their condiment with some Middle Eastern flavours.

He suggests: ‘Adding date syrup or date purée to gravy creates a beautiful, balanced flavour. 

‘Another way to up your gravy game is to add shawarma spice so it becomes a mix of sweet, spicy and salty flavours.’

5). DON’T STEAM SPROUTS, ROAST THEM 

Steve Scoullar, an executive sous chef at Cameron House, Scotland

This sous chef, based at five-star Cameron House in Loch Lomond, says many people may think to steam Brussels sprouts but budding cooks should roast their greens instead, giving them an entirely different flavour,

Steve suggests: ‘Instead of steaming your sprouts this Christmas, try roasting them with olive oil, chunky smoked, streaky lardons and chestnuts.’  

Other chefs have similar ideas. Kaori Simpson, owner of Harajuku Kitchen in Edinburgh, said: ‘My top tip is to add maple syrup and walnuts to them. It makes a huge difference.’

Sarah Baldry, co-owner and pastry chef at Nadair, Edinburgh says: ‘Shred them up and fry in a pan with some butter, salt and nutmeg. Add some bacon jam to the pan and mix through.’

Dean Parker, chef patron at Celentano’s, Glasgow, adds: ‘We never do stuffing but hazelnuts and miso butter are my secret ingredient for my Brussel sprouts.’ 

6). ADD TAMARIND PULP TO YOUR SIDES 

Vivek Singh, CEO of The Cinnamon Collection, London

The CEO of the contemporary Indian restaurant and bar group suggests people get brave with their side dishes this Christmas.

Singh says people should incorporate a condiment into their dishes this festive season, tamarind pulp.   

‘Whatever sides you go for, a simple jar of tamarind pulp will bring them to life,’ Vivek claims. 

‘Add it to your vegetables or potatoes in the last five minutes when they’re almost roasted, and it will make everything taste so much fresher, livelier and lighter as it cuts through all the fat – thank me later!’ 

7). ADD POTATO PEEL TO THE WATER WHEN PAR-BOILING ROASTIES

Jack Stein, chef director at Rick Stein Restaurants 

Jack told FEMAIL that adding the potato skins to salty boiling water will help add a touch of professionalism to spuds.

He says: ‘My top tip for delicious roast potatoes is to add the peel to the water as you par-boil them, as the skin carries so much flavour that shouldn’t be wasted. 

‘Get the water boiling before adding the skins, then boil for 15-20 mins with plenty of salt. 

‘Gently strain the potatoes before adding to a pre-heated pan with vegetable oil.’

8). ADDING RED WINE TO GRAVY? ALSO ADD DARK CHOC

Benjamin Ferra Y Castell, head chef at Pavyllon London

Benjamin is the head chef of one Michelin starred of Pavyllon London. 

He says that anyone who is making their gravy with red wine should also add in a couple of squares of dark chocolate.  

‘If you’re making gravy with red wine, don’t forget to add a square or two of dark chocolate – this will give extra body to your sauce,’ he says. 

9). ADD MELTED BUTTED TO YOUR YORKSHIRE PUDDING BATTER

Theo Creton

Theo says putting 50g of melted butter inside a Yorkshire pudding mix gives the yorkies a ‘lovely shine and crunch’.

10). PREP MOST OF THE LUNCH THE NIGHT BEFORE 

Theo Randall, chef patron at Theo Randall at the InterContinental, London 

Theo says, as with most things in life, perfect prep can make everything easier and better.

He explains: ‘Do as much prep as you can the day before – peel your root veg, wash greens, prep snacks and pre boil your potatoes so they’re ready for roasting on Christmas day. 

‘Make sure you also have your cutlery, glasses and plates washed and polished so there’s no panic when trying to find things.’

11). BUY A MEAT THERMOMETER TO SAVE TIME

Adam Bateman, executive chef at Straits Kitchen at the Pan Pacific hotel, London 

If you want to take a scientific approach to cooking, then Adam Bateman recommends buying a meat thermometer for Christmas Day.

He advises: ‘Buy a meat probe – it takes all the guesswork and worry out of cooking your turkey or salmon, especially on Christmas Day. It’s game-changing.’

12). ADD MINT TO YOUR WATER WHEN PAR-BOILING POTATOES 

Theo Creton

He says that whenever he always adds sprigs of fresh mint in the water when he parboils his potatoes before roasting them.

‘This gives a lovely fresh undertone to your potatoes,’ he notes.    

‘My top tip would be to do as much as possible the night before, par boil the roasties, wrap your pigs in blankets, slice your cabbage, peel all your veg.’

AND WHAT TO DO WITH THOSE LEFTOVERS? 

It’s not uncommon for large groups of families and friends to have a lot of leftover festive food at Christmas – whether that be turkey, beef, gammon, roast potatoes or even Brussel sprouts.

Niklas Ekstedt, from the Scandinavian restaurant Ekstedt at The Yard, says that you can use up excess food by making a pyttipanna, also known as a ‘Swedish fry up’.

He says: ‘Chop turkey, potatoes and any leftover vegetables and fry everything together in a large pan with some butter. 

‘Add in a few festive spices like cinnamon and cloves, before serving with lingonberry jam for a delicious Swedish touch.’

Pavel Baranovs, head chef at UBA in London, recommends making a Boxing Day salad or tacos with uneaten meat. 

He suggests: ‘Try something different and transform cold turkey into a refreshing salad with cheese and Caesar dressing or use it to make chipotle turkey tacos packed with leftover red cabbage and tomatillo salsa.’

Meanwhile Paul Da Costa, senior sous chef at Lanes of London, located in the Marriott Hotel London Park Lane, says his go-to is making croquettes.

He explains: ‘Left-over roast vegetables make a great salad when mixed with a simple dressing and to use up excess gravy, roast potatoes and meat, turn them into croquettes.’