How to Brine a Chicken

Wet brining is one of the best ways to get the most succulent and juicy roast chicken. It tenderises and flavours the meat, while adding tons of moisture! Use this recipe as a guide for the basic steps and get creative with your brining flavours and aromatics.

Brine: 
• 2 – 3 litres of water
• 1/3 cup salt
• ¼ cup honey or sugar
• 1 lemon, cut in wedges
• 4 cloves garlic, smashed
• 1 tablespoon peppercorns
• 2 bay leaves
• Large handful fresh herbs – we love rosemary, thyme, sage & parsley! 

Roast Chicken:
• 1.7kg Tegel Fresh Whole Chicken
• 2 lemons • Small handful fresh herbs - we love rosemary, thyme, sage & parsley!
• 2 small leeks, sliced in half lengthwise
• 8 baby carrots
• ¼ cup extra virgin olive oil
• Salt & pepper 

To Brine:
1. To make the brine, place all the ingredients in a large saucepan and bring to the boil, stirring continuously to dissolve the salt & sugar. Simmer for 5 minutes and then remove from heat. Leave to completely cool – this can be done in the fridge.
2. Submerge chicken in the cold brine – breast side down. Cover and refrigerate for 12 – 24 hours. 

To Roast:
1. Pre-heat the oven to 180°C.
2. Remove chicken from the brine and use paper towels to remove excess moisture.
3. Season the inside of the cavity with salt & pepper, then stuff with half a lemon and fresh herbs. Use twine to truss the legs.
3. Cut the remaining lemon in wedges and place in the bottom of a roasting dish with the leeks and carrots. Place the chicken on top, breast side up. Drizzle with olive oil and season with salt & pepper.
4. Roast chicken as per packet instructions, basting halfway through cooking with pan juices.
5. Leave to rest for 10 – 15 minutes before carving.

Tip:  Many Tegel Whole Chickens and Oven Ready Chickens are Tenderbasted which means all the hard work has been done for you!

How to Shred Chicken 3 Ways

If you have purchased one of our frozen whole chickens or portions, or you have frozen our products yourself, they may need defrosting before use. Have a look at our tips below to find out how. 

Tegel has a large range of delicious chicken products that help you to create meals for you and your family. To make it even easier, we’ve got some tips and tricks you can use when handling and preparing your chicken to ensure you and your family remain safe. 

Food Safety 

• Do not wash or rinse raw chicken. This increases the risk of cross contamination in your kitchen and food preparation area. As long as the chicken is cooked properly in a hot oven, any bacteria will be killed during the cooking process.
• Whenever you’re handling raw meat & poultry, always wash your hands regularly & use the 20/20 rule: wash for 20 seconds, dry for 20 seconds.
• Use a clean plastic chopping board when preparing raw chicken. Wooden chopping boards are not suitable for raw meat as they are more porous and harder to clean. Alternatively, you can prepare your chicken directly in the oven dish you will roast it in.
• Ensure you wash all cutting boards, utensils, knives and surfaces with hot, soapy water or antibacterial spray after preparing raw chicken and before you prepare your next ingredient.

There are many ways to enjoy NZ’s favourite chicken. Most Tegel products will have cooking instructions on the back of pack, but follow the guide below for any extra information. These times should be used as a guide only, and relate to fresh or defrosted chicken. As a rule of thumb, once your chicken reaches an internal temperature of at least 76°C it is safe to eat.

Roasting whole chickens:

• Before you get started, if you are using a frozen chicken, make sure it is properly defrosted. See the best way to do this under the 'Defrosting Chicken' tip.
• Whole birds (stuffed) require 55 minutes/kg + 20 minutes extra at 180°C. If the oven is on fan-bake.
• Whole birds require 40 minutes/kg + 20 minutes extra at 180°C.
• To check that the chicken is cooked, insert a skewer into the thickest part of the meat (usually the thigh). When the juices run clear, it means that the bird is cooked.
• If you have a meat thermometer, the chicken is done when it registers a minimum of 76°C in the thickest part of the meat.

Carving a roast chicken can be super simple if you follow a few key steps; make sure to always rest your chicken after roasting, use a sharp knife when slicing and always take your time.

Follow these food safety tips for storing fresh, frozen and leftover chicken.

Reheating chicken is easy, and means you can enjoy some delicious leftovers! 

Defrosting a turkey safely is simple and easy but takes time, so make sure to plan ahead. Have a look at the steps below to learn how to safely defrost turkey for your next turkey dinner!

When cooking turkey, you should take special care so than you can enjoy a safe and healthy meal. Remember to always wash your hands thoroughly and follow the steps below to safely handle your turkeys.

For many of us, turkey is a treat that we make over the festive season to have with family and friends. Stuffing is a delicious addition that makes the meal even more special.

Not only does trussing a turkey make it a nice way to present on your dining table, it also helps to cook it more evenly. Follow the steps below for the most simple and easy way to truss your turkey for your next festive feast.

The best way to roast a whole turkey is low and slow in the oven. Most Tegel products will have cooking instructions on the back of pack, but follow the guide below for any extra information. 

Carving a roast turkey can be super simple if you follow a few key steps; make sure to always rest your turkey after roasting, use a sharp knife when slicing and always take your time. Follow the steps below:

Before you get started:

• Set up a carving station with a large clean chopping board (large enough for your roast turkey) and place a damp cloth underneath the board. The damp cloth prevents the chopping board from sliding around while you are carving.
• Let the turkey rest for at least 15 – 30 minutes (depending on the size) before carving. Resting helps the meat absorb the juices which prevents the turkey from drying out, and makes the turkey easier to handle when carving. 
• For best results, always use a sharp knife and a large fork to carve your turkey.
• Remember to always cut away from yourself and take your time carving. 

How to carve:

1. Start by carving off the legs. Using the sharp knife, slice through the skin between the breast and leg, cutting down towards the joint. Using your hands, gently pull the leg and thigh down towards the board, so that it is lying flat. Push up from underneath until the joint pops out. Then use your sharp knife to cut around the joint and remove the leg and thigh completely. 
2. If desired, you can separate the drum from the thigh. To do this flip the turkey legs over so they are skin-side down, you will be able to see the natural separation between drumstick and thigh. Use your sharp knife to cut through the meat and carefully slice through the joint. 
3. Next remove the breasts. Cutting close into the main breast bone, cut off one side of the breast following the shape of the cavity. Once the breast is removed, if desired, sliced the breast across the grain into smaller pieces. Repeat with the other side. 
4. Lastly, remove the wings. Using your hands, gently pull one of the wings away from the body, then use your sharp knife to cut through the joint. Repeat with the other wing. 

A turkey is a very large piece of meat that needs proper prepared storing in order to maintain food safety. Follow these food safety tips for storing fresh, frozen and leftover turkey.

Storing raw turkey:

• A chilly-bin is a good way of keeping chilled and frozen products cold when taking them home from the supermarket, especially in the summer. 
• Do not leave poultry sitting in the car for hours before refrigerating.
• Ensure turkey and poultry is stored in a fridge operating at a temperature between 2°C and 4°C.
• Make sure you store raw poultry in the bottom of your fridge away from any cooked meats or fresh vegetables. Ensure it is also covered or wrapped.
• Always ensure you cook your turkey before the best before date.
• Raw turkey can be kept in the freezer safely for up to 1 year at a temperature -18°C or colder.
• It is best to freeze fresh turkey products on the date of purchase and always remember to label with the date it has been placed in the freezer. 

Storing cooked turkey leftovers:

• Cover cooked turkey and poultry leftovers immediately after they have finished steaming and put them in the fridge.
• Before storing, slice leftover turkey into smaller portions, rather than leaving whole. This ensures even and efficient cooling when placed in the fridge.
• Store turkey, stuffing, gravy and any other leftovers in separate containers.
• Make sure your fridge is operating at a temperature between 2°C and 4°C.
• Always store cooked turkey in a covered container at the top of the fridge, above raw poultry.
• You should eat turkey leftovers within 3 – 4 days and always ensure you reheat them correctly, see tips for reheating here.
• For longer storage, you can freeze leftover cooked turkey. Ensure you date the container and use within 3 – 4 months of freezing. Once defrosted, use within 1 day. 

Reheating turkey is easy and means you can enjoy some delicious leftovers! See our tips and tricks below for keeping the meat as succulent as possible.

• Make sure you reheat leftovers to at least 70°C for a minimum of 2 minutes.
• Do not reheat leftovers more than once. 

How to reheat turkey in the oven:

• Reheating turkey in the oven is the best option for moist and tender leftovers. The oven retains moisture and ensures even reheating.
• Slice any leftover turkey into smaller pieces; it’s okay to leave drumsticks whole. Try to make sure the turkey pieces are a similar size to ensure even reheating.
• Place the leftovers on a roasting dish in an even layer.
• Tip: Add stock and butter for extra juicy leftovers. Pour a small amount of stock into the bottom of the roasting dish and dot a small amount of butter on top of the turkey leftovers.
• Cover the roasting tray tightly with foil.
• Reheat in the oven at 180°C for 30 minutes or until the turkey is very hot and has reached at least 70°C for 2 minutes.  

How to reheat turkey in the microwave: 

• If you’re reheating a small amount of leftovers, the microwave can be the best option.
• It’s best to slice your turkey into smaller, similar-sized pieces for quick and even reheating. If possible, slice any turkey off the bone.
• Place in a microwave-safe container or on a microwave-safe plate.
• If possible, drizzle with a small amount of leftover gravy or some stock.
• Cover with a damp paper towel or loosely cover your microwave-safe container with a lid.
• Cook for 3 minutes on a medium-high setting, then check the temperature of the turkey – you want it to be piping hot. If necessary, continue to microwave in 30 second bursts, until ready.