Despite the fact that the meat traditionally cooked at Christmas was the pork, turkey has now taken that place at the Christmas table. In order for the turkey to be delicious and juicy, there are some secrets. The first step is the proper thawing of the turkey which must be done in the fridge. Calculate that every kilo of turkey takes about 10 hours to thaw. So, if you have a 4 kg turkey, you should take it out of the freezer and store it in the fridge two days before cooking it. The second step is marinating the turkey in brine, which ensures that its meat will be very juicy. And, lastly, there is the stuffing which must be mild in flavor, not overshadowing the turkey, but rather completing it. When it comes to cooking, every kilo of turkey takes 35-45 minutes to be cooked. Most turkeys come with a pop-up timer which shows when the turkey is fully cooked and has reached the ideal temperature. But, if you buy a turkey that doesn’t have a pop-up timer, do the following: after 2:30 hours of cooking, pierce the turkey’s breast with a stick. If the liquid is transparent, the turkey is ready. If it’s pink, the turkey needs more cooking. Turkey is a dish that cannot be cooked ahead of time. Thus, it would be better if is ready 30 minutes before serving it, so that it has time to “rest”, without losing its juices.
Kourabies, along with melomakarono, are the traditional Christmas delights of Greece. Its name derives from the Turkish word “Kurabiye” which means sweet made from flour, butter and powdered sugar. The recipe of the traditional kourabiedes was brought by the refugees from Asia Minor who settled in the town of Kavala, in 1924, establishing the community of Nea Karvali.
The allspice are the dried unripe fruits of the Pimenta dioica plant. Its name is due to the fact that it combines the flavors of cinnamon, nutmeg and clove. Allspice is a basic ingredient in the Caribbean cuisine and is used in jerk, moles and various pickles. It is also widely used in the cuisine of Middle East, flavoring the traditional stews. The allspice was introduced to the European and Mediterranean countries during the 16th century.