saint
Junior Member
🗨️ 4,887
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September 2010
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How you cooking your turkey thread?, by saint on Dec 21, 2011 17:16:07 GMT 1, I'm doing Jamie's recipe with the cranberry butter, sage, rosemary and thyme, although i'm only doing a crown as can't be arsed worrying about the legs and wings.....
I'm also doing jamies roast potatoes which look insanely good, and his slow roast pork shoulder which looks double good.
Anyone using any other recipes? i quite liked the look of hugh fearnly whatshisface's jobby with the bacon but the missus is doing some bacon thing with the sprouts and what with the pork shoulder as well i thought it'd be a tad overkill on the pig products....
Oh, post pics of your turkey once done also! lets see who does the best job, i guarantee it wont be me....
I'm doing Jamie's recipe with the cranberry butter, sage, rosemary and thyme, although i'm only doing a crown as can't be arsed worrying about the legs and wings.....
I'm also doing jamies roast potatoes which look insanely good, and his slow roast pork shoulder which looks double good.
Anyone using any other recipes? i quite liked the look of hugh fearnly whatshisface's jobby with the bacon but the missus is doing some bacon thing with the sprouts and what with the pork shoulder as well i thought it'd be a tad overkill on the pig products....
Oh, post pics of your turkey once done also! lets see who does the best job, i guarantee it wont be me....
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How you cooking your turkey thread?, by hunter007 on Dec 21, 2011 17:24:49 GMT 1, We are doing Boxing day at ours this year, I cooked a batch of leek and bacon tarts with paprika pastry last night, Bubble n squeek cakes are done, got a ham, 3 bird roast , some pork belly, , sausages rolls, are made, sausages in bacon and sesame seeds to do. also doing a ham hock terrine, bought the hocks yesterday on the way to work from Borough market, loads of cheese etc etc, and my misses is the Queen of deserts in our house. so she is doing those, We have 15 of us in the day plus another two later on, Drunken picture may be posted...
its getting exciting now, although this has laready been the longest working week of the year for me, and very little productivity
We are doing Boxing day at ours this year, I cooked a batch of leek and bacon tarts with paprika pastry last night, Bubble n squeek cakes are done, got a ham, 3 bird roast , some pork belly, , sausages rolls, are made, sausages in bacon and sesame seeds to do. also doing a ham hock terrine, bought the hocks yesterday on the way to work from Borough market, loads of cheese etc etc, and my misses is the Queen of deserts in our house. so she is doing those, We have 15 of us in the day plus another two later on, Drunken picture may be posted...
its getting exciting now, although this has laready been the longest working week of the year for me, and very little productivity
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saint
Junior Member
🗨️ 4,887
👍🏻 1,881
September 2010
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How you cooking your turkey thread?, by saint on Dec 21, 2011 17:32:08 GMT 1, Nice! might come see you on boxing day then matey!
Nice! might come see you on boxing day then matey!
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How you cooking your turkey thread?, by hunter007 on Dec 21, 2011 17:32:48 GMT 1, Nice! might come see you on boxing day then matey!
ha yes you know the address
Nice! might come see you on boxing day then matey! ha yes you know the address |
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How you cooking your turkey thread?, by boatyyy on Dec 21, 2011 17:32:49 GMT 1, ok, gonna really try to come back to this thread w/ timely advice in a little while - but gotta run for now...
brining is key from at least the night before...
if for some reason i don't make it back before you throw it in the oven - just rub some olive oil all over the turkey before you put it in the oven...
;D ;D ;D ;D ;D
ok, gonna really try to come back to this thread w/ timely advice in a little while - but gotta run for now...
brining is key from at least the night before...
if for some reason i don't make it back before you throw it in the oven - just rub some olive oil all over the turkey before you put it in the oven...
;D ;D ;D ;D ;D
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saint
Junior Member
🗨️ 4,887
👍🏻 1,881
September 2010
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How you cooking your turkey thread?, by saint on Dec 21, 2011 17:36:45 GMT 1, Heston bangs on about brining, but Jamie says its not needed cos of the butter under the skin?? i'm gonna play it safe and put the butter under the skin and oil it a tad.
Baz, you at your summer house in Chile or at the normal ad?
Heston bangs on about brining, but Jamie says its not needed cos of the butter under the skin?? i'm gonna play it safe and put the butter under the skin and oil it a tad.
Baz, you at your summer house in Chile or at the normal ad?
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How you cooking your turkey thread?, by hunter007 on Dec 21, 2011 17:38:08 GMT 1, Heston bangs on about brining, but Jamie says its not needed cos of the butter under the skin?? i'm gonna play it safe and put the butter under the skin and oil it a tad. Baz, you at your summer house in Chile or at the normal ad?
oh normal ad this year , Chile in the new year...
Heston bangs on about brining, but Jamie says its not needed cos of the butter under the skin?? i'm gonna play it safe and put the butter under the skin and oil it a tad. Baz, you at your summer house in Chile or at the normal ad? oh normal ad this year , Chile in the new year... |
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How you cooking your turkey thread?, by fingerz on Dec 21, 2011 17:40:21 GMT 1, dont forget your goose fat for your roasties
dont forget your goose fat for your roasties
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saint
Junior Member
🗨️ 4,887
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September 2010
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How you cooking your turkey thread?, by saint on Dec 21, 2011 17:44:46 GMT 1, see i'm not using goose fat.. its oil and butter for me. I find goose fat makes them taste like... well... goose fatty....
see i'm not using goose fat.. its oil and butter for me. I find goose fat makes them taste like... well... goose fatty....
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How you cooking your turkey thread?, by rottenredrooster on Dec 21, 2011 17:45:56 GMT 1, I'm just going to strangle the bastard on me uncles farm.
I'm just going to strangle the bastard on me uncles farm.
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How you cooking your turkey thread?, by hunter007 on Dec 21, 2011 17:46:58 GMT 1, I'm just going to strangle the bastard on me uncles farm.
thats not cooking though ?? ;D
I'm just going to strangle the bastard on me uncles farm. thats not cooking though ?? ;D |
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saint
Junior Member
🗨️ 4,887
👍🏻 1,881
September 2010
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How you cooking your turkey thread?, by saint on Dec 21, 2011 17:47:49 GMT 1, I'm just going to strangle the bastard on me uncles farm.
And what about the turkey?
I'm just going to strangle the bastard on me uncles farm. And what about the turkey? |
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Trevorm
Junior Member
🗨️ 1,160
👍🏻 763
August 2010
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How you cooking your turkey thread?, by Trevorm on Dec 21, 2011 17:51:23 GMT 1, Not brining this year - didn't have a great deal of success with Nigella's recipe a couple of years ago. Nor her take on ginger bread stuffing. Don't bother with that either!
Not brining this year - didn't have a great deal of success with Nigella's recipe a couple of years ago. Nor her take on ginger bread stuffing. Don't bother with that either!
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How you cooking your turkey thread?, by fingerz on Dec 21, 2011 17:57:42 GMT 1, with it been xmas i'll be popping this in the oven instead of the microwave
with it been xmas i'll be popping this in the oven instead of the microwave |
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How you cooking your turkey thread?, by xmyart on Dec 21, 2011 18:00:23 GMT 1, Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself.
Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself.
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How you cooking your turkey thread?, by hunter007 on Dec 21, 2011 18:01:18 GMT 1, Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself.
coverning it in goose fat?
Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself. coverning it in goose fat? |
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How you cooking your turkey thread?, by bernard on Dec 21, 2011 18:02:10 GMT 1, PMSL, this thread is soooo funny!, "Goose Fatty" haaaaaaaaaaaaaaaaaaa brilliant.
PMSL, this thread is soooo funny!, "Goose Fatty" haaaaaaaaaaaaaaaaaaa brilliant.
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How you cooking your turkey thread?, by xmyart on Dec 21, 2011 18:08:06 GMT 1, Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself. coverning it in goose fat?
lol very good.
Might try basting it in Jack Daniels. Not tried that yet!!
Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself. coverning it in goose fat? lol very good. Might try basting it in Jack Daniels. Not tried that yet!! |
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How you cooking your turkey thread?, by xmyart on Dec 21, 2011 18:08:50 GMT 1, with it been xmas i'll be popping this in the oven instead of the microwave
;D ;D ;D
with it been xmas i'll be popping this in the oven instead of the microwave ;D ;D ;D |
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How you cooking your turkey thread?, by hunter007 on Dec 21, 2011 18:10:48 GMT 1, made with 5% chicken breast the rest added water
made with 5% chicken breast the rest added water
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How you cooking your turkey thread?, by fingerz on Dec 21, 2011 18:12:55 GMT 1, i only eat 5% of it any way , cant eat a full 1 ..... 
i only eat 5% of it any way , cant eat a full 1 ..... |
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How you cooking your turkey thread?, by rottenredrooster on Dec 21, 2011 18:14:29 GMT 1, There's nothing like stuffing a goose... and then using it's carcass afterwards to aim at the squirrels.
There's nothing like stuffing a goose... and then using it's carcass afterwards to aim at the squirrels.
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How you cooking your turkey thread?, by hunter007 on Dec 21, 2011 18:14:32 GMT 1, i only eat 5% of it any way , cant eat a full 1 .....
ha all good then ;D
i only eat 5% of it any way , cant eat a full 1 ..... ha all good then ;D |
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saint
Junior Member
🗨️ 4,887
👍🏻 1,881
September 2010
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How you cooking your turkey thread?, by saint on Dec 21, 2011 18:47:43 GMT 1, i only eat 5% of it any way , cant eat a full 1 .....
haha!
i only eat 5% of it any way , cant eat a full 1 ..... haha! |
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How you cooking your turkey thread?, by rperry on Dec 21, 2011 19:00:58 GMT 1, remove backbone, split the breast so you have 2 halves. Put in pan with white wine, garlic cloves, sage, thyme, rosemary etc. cooks in a fraction of the time and looks beautiful. 
remove backbone, split the breast so you have 2 halves. Put in pan with white wine, garlic cloves, sage, thyme, rosemary etc. cooks in a fraction of the time and looks beautiful. |
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v3rm33r
New Member
🗨️ 175
👍🏻 3
August 2010
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How you cooking your turkey thread?, by v3rm33r on Dec 21, 2011 19:20:51 GMT 1, Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself.
We will have some Tofurkey on the go! Can't see why they don't have a Duck version
Yes well, since its clearly only me on the Quorn roast, i will keep my stories to myself. We will have some Tofurkey on the go! Can't see why they don't have a Duck version |
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How you cooking your turkey thread?, by fingerz on Dec 21, 2011 19:59:58 GMT 1, remove backbone, split the breast so you have 2 halves. Put in pan with white wine, garlic cloves, sage, thyme, rosemary etc. cooks in a fraction of the time and looks beautiful.
think thay need a little longer .....
remove backbone, split the breast so you have 2 halves. Put in pan with white wine, garlic cloves, sage, thyme, rosemary etc. cooks in a fraction of the time and looks beautiful. think thay need a little longer ..... |
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How you cooking your turkey thread?, by rperry on Dec 21, 2011 20:21:15 GMT 1, Fingerz, you think this is Star Trek, it takes time... now it's done.
Fingerz, you think this is Star Trek, it takes time... now it's done. |
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How you cooking your turkey thread?, by fingerz on Dec 21, 2011 20:27:56 GMT 1, ah looks tasty ... ;D
ah looks tasty ... ;D
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Deleted
🗨️ 0
👍🏻
January 1970
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How you cooking your turkey thread?, by Deleted on Dec 21, 2011 20:46:55 GMT 1, My top tips for JUICY turkey...
GOLDEN RULE: Love your Turkey long time. Long and slow
I am a trained Chef and am have been doing it this way for years.
Brining (more or less) the Nigella Way...
www.foodnetwork.com/recipes/nigella-lawson/spiced-and-super-juicy-roast-turkey-recipe/index.html
Cooking my way...
Allow turkey to dry for a good while after brining. Roughly chop enough onion, a carrot, a couple of celery stalks, a broken up bulb or two of garlic with sage, rosemary and whatever herbs you fancy to fill the cavity of your Turkey. Fill the birdy, cover breast and legs with a lattice of bacon and truss up with butchers string.
Place Turkey breast down on a rack in a roasting dish, chuck a couple of glasses of wine in the dish, cover and seal dish well with good thick foil and cook on a low oven (Gas 4, 140°C Fan. 160°C Conv) for about 30mins per lb (including weight of onions, etc). When done for the correct amount time. Remove from oven. Check to see if it's cooked (cooked Turkey should be 74°C, slighty under is cool as it goes back in the oven for a while). Remove onions, bacon, etc from cavity and keep with cooking juices - that's the base for your gravy. Put turkey back into a hot oven (Gas 7, 180°C Fan. 200°C Conv) breast side up for 30 mins-45 to colour up. Remove from oven and wrap well to rest while everything else is done.
The biggest turkey I've cooked this way was close to 20lbs. Took 11 hours, but VERY worth it. It doesn't really need tending to, so can be cooked overnight. Most important thing is to check your temperatures - especially if the birdy has been cooked stuffed.
Also, if you know anywhere that does whole deep fried Turkey - get one. It sounds kinda disgusting but they're amazing!!
My top tips for JUICY turkey... GOLDEN RULE: Love your Turkey long time. Long and slow I am a trained Chef and am have been doing it this way for years. Brining (more or less) the Nigella Way... www.foodnetwork.com/recipes/nigella-lawson/spiced-and-super-juicy-roast-turkey-recipe/index.htmlCooking my way... Allow turkey to dry for a good while after brining. Roughly chop enough onion, a carrot, a couple of celery stalks, a broken up bulb or two of garlic with sage, rosemary and whatever herbs you fancy to fill the cavity of your Turkey. Fill the birdy, cover breast and legs with a lattice of bacon and truss up with butchers string. Place Turkey breast down on a rack in a roasting dish, chuck a couple of glasses of wine in the dish, cover and seal dish well with good thick foil and cook on a low oven (Gas 4, 140°C Fan. 160°C Conv) for about 30mins per lb (including weight of onions, etc). When done for the correct amount time. Remove from oven. Check to see if it's cooked (cooked Turkey should be 74°C, slighty under is cool as it goes back in the oven for a while). Remove onions, bacon, etc from cavity and keep with cooking juices - that's the base for your gravy. Put turkey back into a hot oven (Gas 7, 180°C Fan. 200°C Conv) breast side up for 30 mins-45 to colour up. Remove from oven and wrap well to rest while everything else is done. The biggest turkey I've cooked this way was close to 20lbs. Took 11 hours, but VERY worth it. It doesn't really need tending to, so can be cooked overnight. Most important thing is to check your temperatures - especially if the birdy has been cooked stuffed. Also, if you know anywhere that does whole deep fried Turkey - get one. It sounds kinda disgusting but they're amazing!! |
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