Kerstkalkoen

Kerstkalkoen, Dutch for Christmas turkey, is a roasted turkey traditionally served as the centerpiece of Christmas meals in the Netherlands and other Dutch-speaking regions such as Flanders. The bird is typically sizable, with common weights of 4–6 kilograms, though smaller birds are used for smaller households. It is usually prepared for Christmas Eve or Christmas Day.

Preparation: Before roasting, thaw if frozen. Many cooks brine or dry-brine the bird to improve juiciness and flavor. The skin is patted dry and sometimes loosened to place herb butter under the skin and on top. Stuffing, or vulling, is traditional but optional; popular fillings include bread stuffing with onions, apples, sage, and chestnuts, or sausage meat. Roast in a preheated oven at 160–180°C; aim for an internal temperature of 74°C (165°F) in the thickest part. Basting is used by some, but many prefer dry heat to keep the skin crisp. Let the turkey rest 20–30 minutes after roasting before carving.

Serving: Kerstkalkoen is typically accompanied by Dutch holiday sides such as mashed potatoes or roast potatoes, red cabbage (rode kool), Brussels sprouts, gravy, and cranberry sauce or redcurrant jelly. Some families serve with apple compote or other fruit-based relishes. In some households, goose or another meat may supplement or replace the turkey.

Variations and notes: Practices vary by region and family; modern trends include pre-brined birds, smaller portions, or alternative stuffing ingredients. The kerstkalkoen remains a central Christmas tradition in Dutch-speaking regions.