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Turkey tips |
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#1 |
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Forum Member
Join Date: May 2010
Location: Milton Keynes
Posts: 5,185
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Turkey tips
I'm hosting Christmas for the first time ever this year
I've also never cooked a turkey in my life so I'm hoping for some tips. I'm also confusing myself with defrosting and cooking times. I've got a 3.40kg turkey so I'm I right in saying that needs about a day and half to defrost in the fridge and just over 2 hours to cook? I've also read about brining the turkey, has anyone tried that and do you recommend it? Luckily it's only my Mum and sisters coming for Christmas dinner so no huge pressure but I'd like to get it right. Any advice is appreciated. |
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#2 |
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Join Date: Mar 2013
Posts: 9,227
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Quote:
I'm hosting Christmas for the first time ever this year
I've also never cooked a turkey in my life so I'm hoping for some tips. I'm also confusing myself with defrosting and cooking times. I've got a 3.40kg turkey so I'm I right in saying that needs about a day and half to defrost in the fridge and just over 2 hours to cook? I've also read about brining the turkey, has anyone tried that and do you recommend it? Luckily it's only my Mum and sisters coming for Christmas dinner so no huge pressure but I'd like to get it right. Any advice is appreciated. We also coated with butter under the breast skin. You need a container though. I bought a rubber bucket that is now in the garage and full of shoes. It'll get a good clean in the next few days ![]() Roasting times: http://britishfood.about.com/od/chri...roastguide.htm |
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#3 |
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Join Date: Jan 2006
Location: Jackie's World
Posts: 15,321
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I have no idea how long it will take to defrost. I suppose it depends just how deeply it is frozen and how cold your fridge is.
Just over two hours sounds about right cooking time though. To take the stress out of it, I'd cook the bird the day before. If everything else is piping hot, including the gravy, you will still have a beautiful Christmas Dinner. If you are going to brine the turkey, it needs to be defrosted before you start then it is steeped in brine from usually the day before cooking. I'm not sure it's worth the extra effort and expense for a small gathering. ETA - Nigella's method is the one I know too. It makes a bit of a difference but I don't think huge. |
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#4 |
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Forum Member
Join Date: May 2006
Location: Merseyside
Posts: 4,294
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I bought a new cooker and Im still trying to get used to the heat on it. Ive got a fairly big turkey crown. Ive given up on a full turkey due to a lot of it being left to waste. Ive been doing turkey at Christmas for the last 36 years so I know what Im on about lol...Husband always says hes going to make turkey soup
![]() Mines in the freezer so Im going to take it out on Sunday to start defrosting. I leave them covered up out of the fridge. Im going to cook it on Christmas eve so then I know its definatly going to be cooked for Christmas Day (like I said new oven Im not chancing it lol) My mam used to put the turkey in the oven the night before and leave it on a low lightover night the smell the next morning when you woke up was lovely lol. Don't get yourself in a tizz over Christmas dinner a lot ofpeople do and don't enjoy the day . |
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#5 |
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Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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I have been cooking Christmas turkey for 45 years. I sometimes prepare the bird the night before, put it in the oven and set it on a timer. Or I heat the oven up at about 10 am to 220 degrees and put the bird in and turn it right down to 170 or 180. Or I roast the bird upside down so that the breast stays moist. It's hard to carve then though because it squashes down.
Usually though I cover the breast with bacon strips and butter and put it in a hot oven then turn it down to 180 degrees. I always make sure it comes out of the oven at least 1 hour before I need to start carving though. I put an onion studded with cloves in the breast cavity and stuff the neck cavity with stuffing. I always boil up the neck bone and giblets to make stock for gravy and I keep all the juices from the cooking to add to the gravy too. By the time you've added the vegetable water, you only need a bit of Bisto. |
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#6 |
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Join Date: Apr 2008
Location: UK
Posts: 2,408
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Quote:
Don't get yourself in a tizz over Christmas dinner a lot ofpeople do and don't enjoy the day . |
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#7 |
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Join Date: May 2010
Location: Milton Keynes
Posts: 5,185
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Thanks for the tips everyone, that's given me a lot to think about. I'd love to do a bacon topped turkey but one of my sisters doesn't eat pork
I'm making "chicks in duvets" for her to go with our pigs in blankets because she always misses out on that. I plan to do as much as possible Christmas eve, peeling and chopping etc. I hadn't thought about doing the red cabbage in the slow cooker, thanks daisies. |
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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I wouldn't be without my digital meat thermometer for the big day turkey. I also cook it the day before then slice it and warm it through immersed in gravy in a low oven on the day. Veg is all cooked in the morning, chilled then microwaved last minute. This way all I have to do is roast the spuds and stuffing and then put the pigs in blankets in for the last 20 minutes. The gravy is also done the previous day a la Jamie.
All this means I can go to the pub for a few at lunchtime and not have to panic later. |
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#9 |
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Join Date: Apr 2008
Location: UK
Posts: 2,408
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Quote:
I hadn't thought about doing the red cabbage in the slow cooker, thanks daisies. |
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#10 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Thanks for the tips everyone, that's given me a lot to think about. I'd love to do a bacon topped turkey but one of my sisters doesn't eat pork
I'm making "chicks in duvets" for her to go with our pigs in blankets because she always misses out on that. I plan to do as much as possible Christmas eve, peeling and chopping etc. I hadn't thought about doing the red cabbage in the slow cooker, thanks daisies. Anything you do will look brilliant then
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#11 |
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Forum Member
Join Date: May 2005
Location: Here <-------------
Posts: 6,644
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Quote:
That is the best advice anyone can give to someone cooking Christmas dinner for the first time. I remember the first time I cooked Christmas dinner for 13 people, I ended up in tears because I had put so much pressure on myself for everything to be perfect and I sat down to eat my dinner and I had forgotten the brussell sprouts. I think the secret to it now, is to get as much done on Christmas eve that you can. I hate seeing these Christmas cookery shows where they show you them peeling the veg on christmas day. Aint nobody got time for that. All my veg is prepared Christmas eve, the red cabbage goes in the slow cooker christmas eve and cooks all night, the ham is cooked christmas eve. It really is all about getting prepared and if you forget or even burn something, just remember it's one meal.
![]() Also, spread it out. We make sure we can all sit down and enjoy our starters before we worry about cooking the veg (we may start to heat the spuds just as we sit down). I have vivid memories of my m-i-l running about cooking the veg while everyone else tucked into soup or whatever, and then sorting pudding while her turkey congealed. |
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#12 |
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Inactive Member
Join Date: Jun 2008
Posts: 16,816
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Quote:
I'm hosting Christmas for the first time ever this year
I've also never cooked a turkey in my life so I'm hoping for some tips. I'm also confusing myself with defrosting and cooking times. I've got a 3.40kg turkey so I'm I right in saying that needs about a day and half to defrost in the fridge and just over 2 hours to cook? I've also read about brining the turkey, has anyone tried that and do you recommend it? Luckily it's only my Mum and sisters coming for Christmas dinner so no huge pressure but I'd like to get it right. Any advice is appreciated. Find some nice recipes for using up the meat the next day. Turkey fricasee, , turkey curry, coronation turkey, turkey stew etc. then boil up the carcase, add veg, bay leaf, seasoning etc and make a lovely soup. If you've had enough of turkey just freeze the soup for some time later. You'll love it. Also use the giblets to make your gravy on Xmas day. |
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#13 |
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Forum Member
Join Date: May 2006
Location: Merseyside
Posts: 4,294
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OHHHHHHHHHHHHHHHHHH just remembered something ....check both ends of the turkey theres giblets in one end and the neck in the other
and if you smell something burning you can bet its the plastic bag with the giblets in lol..Not that Ive ever done that
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#14 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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Brining and slow cooking will probably make it very moist. From memory it's 60g salt per litre and soak it over night or longer. If it's put in the oven at about 80 degrees it will cook over time nand then you just need to check it's at the right tempperature (anyone any ideas - I've seen 77 deg for the breast and 82 for the thigh with 74 for the stuffing http://www.turkeyfarmersofcanada.ca/.../cookingTimes/). Finish off with 10 minutes as hot as the oven will go after it's rested while you do the roasties / pigs in blankets.
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#15 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
I have been cooking Christmas turkey for 45 years.
It should be just about ready I reckon.
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#16 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I'm hosting Christmas for the first time ever this year
I've also never cooked a turkey in my life so I'm hoping for some tips. I'm also confusing myself with defrosting and cooking times. I've got a 3.40kg turkey so I'm I right in saying that needs about a day and half to defrost in the fridge and just over 2 hours to cook? I've also read about brining the turkey, has anyone tried that and do you recommend it? Luckily it's only my Mum and sisters coming for Christmas dinner so no huge pressure but I'd like to get it right. Any advice is appreciated. |
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#17 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
I'd just get a turkey crown and try to get one with a thermometer or buy a thermometer seperately. They come in handy for any roast.
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#18 |
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Forum Member
Join Date: Jun 2006
Posts: 609
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Quote:
Thanks for the tips everyone, that's given me a lot to think about. I'd love to do a bacon topped turkey but one of my sisters doesn't eat pork
I'm making "chicks in duvets" for her to go with our pigs in blankets because she always misses out on that. I plan to do as much as possible Christmas eve, peeling and chopping etc. I hadn't thought about doing the red cabbage in the slow cooker, thanks daisies. what are: Chicks in Duvets? |
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#19 |
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Forum Member
Join Date: Jan 2011
Posts: 9,236
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Im not a big fan of turkey but the first time I did a proper turkey, I did it upside down for the first part of the cooking, then all the juices run into the breast, it was so lovely and tasty
the second time, I then did herbed butter, pushed under the skin on the breast then covered in bacon over the top, that was also extremely tasty as the butter then soaks into the breast on top. cooking with foil on for the majority of the time, then only turning on the heat for a shorter time to brown the skin we get ours out about an hour before serving, wrap in foil and tea towels, gives space and time in the oven for the spuds, yorkshires and sausages and stuffing |
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#20 |
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Forum Member
Join Date: Aug 2006
Posts: 23,049
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I always use the Phil Vickery method for cooking turkey, really simple and produces a nice hassle free gravy.
Also when the turkey is cooked wrap it in a couple of layers of foil and a towel and it will happily rest for an hour while you cook the roasties and the rest of the veg. Don't get wasted on Christmas eve and have to cook the dinner with a massive hangover (if only I would follow my own advice ).
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#21 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I always use the Phil Vickery method for cooking turkey, really simple and produces a nice hassle free gravy.
Also when the turkey is cooked wrap it in a couple of layers of foil and a towel and it will happily rest for an hour while you cook the roasties and the rest of the veg. Don't get wasted on Christmas eve and have to cook the dinner with a massive hangover (if only I would follow my own advice ).
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#22 |
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Forum Member
Join Date: Mar 2008
Location: dole office.
Posts: 35,107
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i always used to shove some citrus fruits up it, doesn`t really matter which, they all help keep it moist, stud it with A LOT of garlic, but push the clove right under the skin, lay streaky bacon rashers over top when you take the foil off about an hour, give or take, before it comes out.
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#23 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
Well, there's slow cooking and there's really slow cooking.
It should be just about ready I reckon. ![]() |
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#24 |
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Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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I bought a meat thermometer for this years turkey - but I have never used one before. What temperature is it supposed to say ?
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#25 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I bought a meat thermometer for this years turkey - but I have never used one before. What temperature is it supposed to say ?
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All times are GMT. The time now is 17:39.


I've also never cooked a turkey in my life so I'm hoping for some tips. 


I'm making "chicks in duvets" for her to go with our pigs in blankets because she always misses out on that. 
