Brits boost Christmas with curry-powered turkey as conventional roast loses its allure
A new study has found that Brits are looking for alternatives to the traditional Christmas turkey, as one in four people say they won’t be serving it this year
One in four adults are planning to add a spicy twist to their Christmas turkey this year, with curry powder, peri-peri sauce or wasabi being the top choices.
A recent survey revealed that a third of Brits find turkey dry (33%), bland (30%) and boring (28%). As a result, one in four won’t be serving it on Christmas day.
For those who will be serving turkey, they plan to jazz up their meat with maple syrup and hot sauce (11%), sriracha and honey glaze or ‘lime zest, tequila and salt’ (both 8%).
The survey also found that 57% are not fans of a traditional turkey meal, with 15% saying it’s in desperate need of a makeover, and a third opting for alternatives, despite feeling obliged to dish it up on Christmas day.
To help spice things up, Doritos has created a recipe to spice up your turkey featuring a chilli heatwave flavour tortilla crust that locks in moisture, called ‘the Turkerito’.
Karina Stoltz, a spokesperson for Doritos said: “The nation has spoken – turkey is boring, bland, and flavourless. And people are looking for ways to liven up the big bird.”
“We didn’t just pluck this recipe out of thin air; we spent a solid five minutes in research and development to create what few are describing as a culinary masterpiece.”
“Do we think the Turkerito will be gracing dinner tables up and down the country next week? Probably not. Should it? Absolutely. Holy cluck does it taste good.”
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The Turkerito
Ingredients:
1x 6kg turkey, giblets removed.
1x bulb garlic.
For the butter:
200g butter, softened.
20g each of oregano, thyme, basil, rosemary.
1x lemon & 1x orange.
For the glaze:
200ml runny honey.
2 red chillies, sliced in half lengthways.
2 sprigs each of oregano, rosemary & thyme.
For the crust:
75g fresh breadcrumbs.
100g Doritos Chilli Heatwave.
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Recipe:
1. Prep the Bird: Begin with a room-temperature turkey and preheat the oven to 180C/160C fan/gas 4.
Chop half the herbs but all the basil, mix with butter, salt, pepper, and zest from a lemon and orange. Pat the turkey dry, loosen the skin, and apply the butter mixture under it as if you’re giving it a massage.
Stuff the cavity with halved garlic, lemon, orange, and the remainder of the herbs. Tie the legs together to mimic a yoga pose.
2. Into the Oven: Position the turkey in a roasting tray, drizzle with oil, season generously, cover with foil, and roast for 35 minutes per kg (about 3 hours).
If you’re using a thermometer, aim for 65C in the thickest part of the breast.
3. While It Cooks: Prepare the glaze by boiling honey, chillies, and herbs, then simmer until it thickens.
Toast breadcrumbs, crush the essential and delicious Doritos Chili Heatwave (aggressively, if needed), and mix for a crunchy garnish.
4. Final Touches: With 45 minutes to go, take off the foil, baste the turkey as if it’s competing in a tanning competition, and pop it back into the oven.
When there’s just 15 minutes left, give it a good brush with your spicy glaze, then do it again for maximum sticky delight. Sprinkle on the Dorito-breadcrumb mix and roast until it’s golden and looking rather pleased with itself.
5. Rest & Serve: Cover it back up with foil, let it rest for an hour, and then get carving.
Take pride in your ability to transform a bird into a new culinary masterpiece – or at least something that’s edible.
