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By *a LunaWoman
over a year ago
South Wales |
"Usually after cooking otherwise it goes a bit floppy.
This. Nothing worse than a loose bird. 
Interestingly the last bird I had wasn't trussed up."
Bet you still have a good stuffing though fnar fnar |
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By *a LunaWoman
over a year ago
South Wales |
"Usually after cooking otherwise it goes a bit floppy.
This. Nothing worse than a loose bird.
But if I leave the legs tied how do I give it a good stuffing?  "
You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good.  |
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By (user no longer on site)
over a year ago
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"Usually after cooking otherwise it goes a bit floppy.
This. Nothing worse than a loose bird.
But if I leave the legs tied how do I give it a good stuffing?
You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good. "
Ah, push it - push it good
Ah, push it - push it real good |
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By *a LunaWoman
over a year ago
South Wales |
"You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good.
How many fingers would you recommend I start with??  "
Start off with two. You don’t want to ram a fist up straight away.
Sally gave a good tip with the butter. The more moist a bird, the better it tastes.
And as P6545 said, push it real good.......to the back of the oven.
Don’t forget to baste. Little and often.
Your bird will thank you for it.
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By (user no longer on site)
over a year ago
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"You have to get your hand up and under. It might be a bit tight to start with. Then fill that cavity real good.
How many fingers would you recommend I start with??
Start off with two. You don’t want to ram a fist up straight away."
Ah, that's where I've been going wrong  |
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