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Steve P
11:52 Wed Dec 24
Re: Turkey!
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We cook ours in the morning, stroll over The Cricketers for a couple, back by 1.30, dinner just after 3pm.
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Swiss.
11:49 Wed Dec 24
Re: Turkey!
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Northern
Doesn't cooking it that long make it dry?
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Northern Sold
11:40 Wed Dec 24
Re: Turkey!
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One of lifes joys is the turkey being cooked overnight and waking up in the morning smelling the most wonderful aromas.... my dogs nose does not stop twitching all day long... absolute glorious... Turkey is a dinner winner for me everytime
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Timmy Breacker
11:38 Wed Dec 24
Re: Turkey!
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I don't know much about killing swans Clarky, but there was a thread about herons that may be of use to you!
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ironsofcanada
10:34 Wed Dec 24
Re: Turkey!
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Turkey can be good. I just find that if you put the same amount of effort into most other birds, they are better.
And its not cheap.
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young woody
10:31 Wed Dec 24
Re: Turkey!
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Lidl sold out of Turkeys in Basingstoke
So drive quickly to Morrison’s and there was loads.
Actually panicked for about 10 minutes
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Lovejoy
10:21 Wed Dec 24
Re: Turkey!
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Ingredients
For the herb butter
250g/9oz pack unsalted butter, softened
3-4 sprigs fresh thyme, leaves only
sprig of fresh rosemary, chopped leaves only
2 tbsp fresh parsley leaves, chopped
salt
freshly ground black pepper
5-6kg/11-13lb medium-sized turkey
3 or 4 good quality, thick sausages, skins removed
For the stuffing
125g/4½oz butter
1 onion, finely chopped
large sprig of thyme and rosemary, chopped leaves only
200g/7oz white breadcrumbs
6 fresh sage leaves
1 lemon, zest only
50g/2oz pine nuts
1 tsp sea salt
freshly ground black pepper
3 tbsp fresh parsley, chopped
For the gravy
1 onion or large shallot, chopped
2 tbsp olive oil
125ml/4fl oz dry white wine
1 sprig fresh thyme
1 bay leaf
500ml/17fl oz chicken stock
200ml/7fl oz double cream
pan juices from roasting
sea salt
freshly ground black pepper
Preparation method
1.Pre-heat the oven to 180C/350F/Gas 4
2.Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
3.Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
4.Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
5.With a thin, sharp knife, bone both legs and stuff with sausage meat.
6.Wrap tightly in tin foil and chill to set the shape.
7.Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
8.Lift up the breast skin with your fingers and separate it from the flesh.
9.Divide the herb butter between the two breast flaps and pull the skin back over.
10.Season well, place in a roasting tin and cover loosely with butter paper or foil.
11.Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
12.Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
13.Make the stuffing, melt butter in a large frying pan and gently sauté onion for five minutes until soft.
14.Stir in the herbs for one minute then add breadcrumbs to absorb butter.
15.Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
16.Take off the heat, mix in the parsley and serve warm.
17.Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
18.Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
19.Remove from heat, cool for ten minutes and strain.
20.Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.)
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plankton
10:10 Wed Dec 24
Re: Turkey!
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I think too many people overcook turkey, following convoluted recipes that make a complete pig's ear of the fact that it's a bloody easy thing to cook. Lots of cut oranges, onions and apples inside the bird for moistness (always cook stuffing separately), a piece of foil over the breast which I always cover in bacon (remove foil and bacon for the last half hour), and let the bird cook without any trussing, legs akimbo. You can knock a load of unnecessary oven-time off the recipe for this. A 16lb bird will only take about 4 hours done this way, maybe a lot less depending on your oven. Just need to check it regularly, and let it rest for half an hour at least. I will admit that I'd rather eat goose, myself, but turkey is not half as bad as some of you make out.
I concur wholeheartedly with the goose-fat for spuds. Always worth asking the butcher if they have any.
Not sure about swan, Clarky. I know a couple of people who have tried it and they said it was not that great.
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Ball Bag
9:49 Wed Dec 24
Re: Turkey!
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This year I will be cooking my Turkey on the BARBIE. Weber kettle, indirect coal method, tray for the juices, gives me valuable veg/pig space in the oven. Rack one? Pigs in blankets. Rack 2? Spuds. In goose fat. With rosemary. Rack 3? Parsnips. Stuffing. Shallots. Lovely. The turkey is there as a nod to mother-in-law, tragically without her fella this year, back to Goose next. LOVE CHRISTMAS
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Lovejoy
9:03 Wed Dec 24
Re: Turkey!
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I'm having halal RIB this year.
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Dan M
8:10 Wed Dec 24
Re: Turkey!
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I like Swan and Onions.
Good combination of spin and pace bowling.
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Joke Whole
6:12 Wed Dec 24
Re: Turkey!
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Even if you've no real culinary skills, the easiest way to stop a turkey ending up dry is to flip it between 20 minutes & 1 hour before it's supposed to be ready - then all the juices that haven't left the bird will drain back through the top half. Put it the right way up and let it rest a short while before steaming into it with a (sharp) knife & serving. Making sure the stuffing is not too dry also helps.
Goose fat is absolutely top notch for doing roast spuds.
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Hello Mrs. Jones
10:19 Tue Dec 23
Re: Turkey!
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Stripping the meat from the carcass on Boxing Day and making the HMJ prize curry. Treating myself to the oysters, lightly salted.
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Hammer and Pickle
9:55 Tue Dec 23
Re: Turkey!
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I always do goose largely on the grounds of the dripping as it happens.
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stomper
9:45 Tue Dec 23
Re: Turkey!
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Turkey dripping is THE best. The pure taste of Christmas
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clarky
8:41 Tue Dec 23
Re: Turkey!
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Did my name give it away?
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Northern Sold
8:37 Tue Dec 23
Re: Turkey!
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You Polish Clarky..??? They seem to like eating the Royal birds...
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clarky
8:36 Tue Dec 23
Re: Turkey!
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So no one wants to help me kill a swan?
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