4 tips for the perfect holiday turkey: Canada's Top Chef

Less experienced chefs might experience some stress this season over cooking the perfect holiday meal.

The turkey is often the biggest source of concern. But have no fear, CBC News spoke to Chef Dale MacKay, winner of Top Chef Canada and co-owner of Saskatoon's Ayden Kitchen and Bar. He and fellow co-owner Nathan Guggenheimer have some tips for those less adept in the kitchen:

1. Go for a smaller turkey:"It's a lot easier roasting a smaller bird than a larger bird, to keep it moist, and to pack it full of flavour," MacKay said. Not to mention, less meat goes to waste.Guggenheimer suggests buying a small fresh turkey from a butcher or a local farm rather than a frozen one from a grocery store.
2. Cook it low and slow:Guggenheimer suggests roasting a turkey at 150 C (300 F) for two or three hours, or until the inner leg is just pink. Then turn up the heat to 200 C (400 F) and take the lid off the roaster to allow the skin tobrown. MacKay and Guggenheimer suggest this will keep the turkey moist.
3. Keep the meal simple: MacKay advises not to try to make too many side dishes, but to focus on one salad, two cooked vegetables, one starch, and a great cooked meat.
4. Guggenheimer's last tip: "Don't burn it."

"The simpler you go and the less you do, it generally turns out the better," he said.Plus, there are less leftovers that go to waste.

If cooking is not your forte, MacKay suggests going to Ayden Kitchen and Bar for a turkey dinner. It's featuring turkey that's been cooked at a low temperature for 20 hours. It's separated early on, rolled in homemade stuffing, and seared to order on Christmas Eve.

But those who are maestros in the kitchenmight want to take theturkey a step further.MacKay suggests brining a turkey for about a day in salt water, then roasting or frying it.

Guggenheimer suggests adding bacon or prosciutto to turkey stock for gravy to give it extra flavour and moisture.

For those who don`t care for turkey, there are a host of other delectable options, the chefs said.

Guggenheimer suggests chicken a moist alternative to typically dry turkey meat. He also loves roast beef with horseradish or a rack of pork.

MacKay also loves pork, so he suggests a delicious Christmas ham. He often puts bacon or sausage in turkey stuffing, as well.