J’AIME NOVEMBER/DECEMBER 2023

F O O D & D R I N K
Festive feasting
LICHFIELD CHEF JACK DUBBERLEY, FROM DUBBERLEY DELICIOUS, SHARES HIS
TOP TIPS FOR ENSURING YOUR CHRISTMAS DINNER IS A FEAST TO REMEMBER
It’s the season for feasting, and the one meal of the
year which many of us spend hours upon hours
slaving over to ensure our loved ones are greeted with
a dinner to remember.
However, here’s a tendency to overcomplicate things
and do too much, says Jack Dubberley. But by
keeping it simple and looking at ways to pack each
element with plenty of flavour, you’ll ensure the
season’s showpiece dinner hits all the right notes.
Jack sticks to traditional turkey, but opts for a turkey
breast joint rather than a whole bird, which he
butterflies and stuffs with homemade stuffing made
from sausagemeat, cranberries soaked in marsala,
herbs and some spices.
“It’s worth the extra effort to preorder your turkey
from a butcher, rather than going to the supermarket
if you can,” says Jack. “it doesn’t actually cost too
much more, and you know it’ll be fresh and ready
exactly when you want to collect it.
“We tend to get ours from Walter Smith in Lichfield
and a good sized breast joint to feed the family costs
around £40-£50. You know it’s going to be great
quality, which you just can’t guarantee with the
supermarkets.
“On Christmas Day, take your turkey out of the
fridge an hour or so before you start cooking to
take the chill off. Otherwise, you’re going to put a
lot of heat on the outside but the inside will still be
cold so it’s going to take longer to cook and it won’t
rest properly. Don’t worry about it being out of the
fridge, because any bacteria will get killed in the
oven.”
When it comes to cooking your turkey, Jack says
butter is the essential element, while he tends to leave
off the streaky bacon many people add to allow the
bird’s skin to properly crisp.
“Fill the bottom of your tray with plenty of veg to
raise the turkey off the bottom, and to give you a
good base for the gravy,” says Jack. “Carrots, celery,
onion, garlic, herbs and a bit of lemon are all good
additions, then start your turkey off in a preheated
oven at 200 degrees for the first half an hour to get a
TURKEY BREAST IS JACK’S
PREFERRED FESTIVE CUT
nice colour, give it a baste then turn the oven down
to 180 degrees and pop it back in for another 45
minutes before starting to check it.”
One of the biggest mistakes people make with turkey,
says Jack, is overcooking the bird in the oven and not
letting it rest properly.
“When you check the turkey - the best way to do it is
with a meat probe - you’re looking for around 55 to
58 degrees. That’s not fully cooked, but that’s what
you want because when you take the turkey out the
residual heat will keep cooking the meat through
while it’s resting. And a large bird like a turkey will
need a good hour of resting.”
Make your gravy by heating the turkey pan on the
hob, deglazing with a light red wine like a pinot noir
or a madeira to get those juices going.
36 www.jaimemagazine.com