FabSwingers.com > Forums > The Lounge > The perfect Christmas Turkey
The perfect Christmas Turkey
Jump to: Newest in thread
 |
By (user no longer on site) OP
over a year ago
|
Should be a biggun' to start with, and then you get a block of butter (I use anchor as it's the most flavoursome) and mix it up with a packet of dried cranberries. Then you get a tablespoon and carefully slip it between the skin and the flesh of the bird to create a pocket, and then squeeze the butter/cranberry mix in the gap and gently massage it so that the whole bird is covered.
Stuffing: only stuff the neck of the bird but if you must put some in the cavity only put an inch thick layer in the bottom. If you fill the whole cavity you'll a) have shit loads of stuffing to wade through when it's cooked, and b) increase the solidity and weight of the whole thing and have to increase the cooking times by a couple of hours.
Body cavity: Slice a couple of clementines in half and shove them in the body along with a few sprigs of fresh rosemary (the smell is really Christmassy)
Season the whole thing with salt and pepper and then arrange strips of smoked bacon over the top of the turkey before wrapping it up in foil (but leave a gap for the air to flow around it.)
Cook according to the guidelines for the weight and remove the bacon halfway through and eat it cos it's fookin gorgeous.
 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Should be a biggun' to start with, and then you get a block of butter (I use anchor as it's the most flavoursome) and mix it up with a packet of dried cranberries. Then you get a tablespoon and carefully slip it between the skin and the flesh of the bird to create a pocket, and then squeeze the butter/cranberry mix in the gap and gently massage it so that the whole bird is covered.
Stuffing: only stuff the neck of the bird but if you must put some in the cavity only put an inch thick layer in the bottom. If you fill the whole cavity you'll a) have shit loads of stuffing to wade through when it's cooked, and b) increase the solidity and weight of the whole thing and have to increase the cooking times by a couple of hours.
Body cavity: Slice a couple of clementines in half and shove them in the body along with a few sprigs of fresh rosemary (the smell is really Christmassy)
Season the whole thing with salt and pepper and then arrange strips of smoked bacon over the top of the turkey before wrapping it up in foil (but leave a gap for the air to flow around it.)
Cook according to the guidelines for the weight and remove the bacon halfway through and eat it cos it's fookin gorgeous.
"
Wow sounds delicious  |
Reply privately, Reply in forum +quote
or View forums list | |
"You forgot to say cover it in tea towels and leave to rest for 2 hours once it's cooked.
You'll never have a dry bird that way. "
Ours will be history 2 hours after it's cooked.
They're like fookin' locusts in our house  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I always prepare my bird the night before
Use the same method butter wise under the skin.
But I always cooks in a roasting bag and the night before it gets an orange and an onion shoved up it
Keeps the moisture in and adds to flavour  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"You forgot to say cover it in tea towels and leave to rest for 2 hours once it's cooked.
You'll never have a dry bird that way. "
Correct. Forgot that part. Also, before cooking allow the bird to come up to room temperature as that also helps to keep it nice n juicy.
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"And your trimmings? Not forgetting the sprouts. A lovely buttery sprout is a joy at this time of year."
I'll cook sprouts for whoever wants them but not a tiny morsel of the little devil's fartballs will pass my lips. I usually boil them, drain them, lob a couple of knobs of butter over them until it melts, toss them and then drizzle fried cripsy bacon bits over the top. I've heard that you can coat them in double cream but the thought of it makes me wanna hurl. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Right butter 14 pound bird real butter and all over the bird ... inside oranges and lemons Cut in half pepper all over . I do stuffing on its own. Them beacon all over it .... and foil will take about 4 hours a free range bird longer just a normal one .4.40 MINS. take foil off hour before it comes out and some of the juices start to baste it with half juices and maybe take half out for gravy. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I like to put lemons between the skin and flesh while cooking then remove before serving.
I wrap it up tightly in tinfoil and pop it in the oven the night before christmas on a very low heat then take it out the tin foil for 10 min to brown an hour before we have dinner.
Meat just falls of the bone then and real juicy slurpppppppppp
Oh and I always soak the turkey in white wine for 24 hours before cooking.
Stuffing and bacon and pigs in blankets go without saying
I think it's just how you like it, there is no perfect way. |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
