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Never cooked a turkey,,, |
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#1 |
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Forum Member
Join Date: May 2006
Location: 23 miles outside nowhere
Posts: 5,624
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Never cooked a turkey,,,
The OH and I have agreed we'll go for turkey this year... last year was roast beef and years before we were at other peoples houses
![]() I have never made a bloomin turkey in my life! We'll be having 9 of us for Christmas dinner and I want it to be a lovely meal!Question is - how do you cook the perfect turkey? I've heard it can be quite dry and tasteless if not done right so I could do with all the suggestions people can give me. Also - what would be ideal to serve with it? Sorry for asking obviously stupid questions but it needs to be done at some point ! |
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#2 |
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Join Date: Aug 2006
Location: Manchester
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I swear blind by the turkey roasting bags you can buy in the supermarket. Never had a dry turkey yet. They're usually in the aisle with the cling-film and foil.
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#3 |
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Join Date: Jul 2005
Posts: 8,151
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OP a turkey crown might be a better idea
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#4 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
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I don't rate Turkeys crowns. You pay more per weight just for the breast part of the turkey than if you get a turkey with the legs on. Plus, in my opinion the leg is much nicer.
I haven't cooked a turkey in years though as we have duck so hopefully someone else can give you tips for that. What to serve with it though, I would just do the traditional roasties, veg, stuffing, pigs in blankets etc etc... It is all quite straight forward, you jut need to get the timings right. |
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#5 |
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Join Date: Dec 2005
Location: Hangin with Bunny & the Kiwi
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We have turkey crown every year we don't waste any that way.
Check the instructions on the pack for cooking times - most have them per pound/kg etc I put mine in a roasting tin with oil - brush the skin with melted butter (it xmas sod the diet) then cover in streaky bacon - cover in foil and put in the oven - I baste it a couple of times. Remove the foil for last 20 mins to crisp up skin. To check if it's done stab the thickest part with a knife if it's cooked you'll have clear juices if they aren't back in the oven and keep checking. Serve with cranberry sauce and gravy, veg of your choice also pugs in blankets and stuffing are good |
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#6 |
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Join Date: May 2006
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I am going to try Nigella's recipe this year - brining overnight and then cooking quickly, I shall check that the turkey is fully cooked with a meat thermometer, as the times do seem very short, but she guarantees a moist bird, so I reckon it's worth a go
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#7 |
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Join Date: Oct 2007
Posts: 531
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Deep fry it, you can do a whole bird in about an hour.
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#8 |
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Join Date: Jun 2003
Location: Suffolk
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The one thing i would suggest is cooking it upside down. That way, all the juices run into the breast, making the bird really moist.
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#9 |
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Join Date: Nov 2002
Location: Kent, UK
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Quote:
Deep fry it, you can do a whole bird in about an hour.
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#10 |
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Posts: n/a
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Quote:
Deep fry it, you can do a whole bird in about an hour.
![]() Never having cooked a turkey until I was 38 I prefer the M&S method, order it and it comes ready to cook with the time printed on the label. I just do sprouts, carrots and, most importantly, roast tatties. Always gravy and a cranberryish sauce and usually do some stuffing separately. I don't go crazy as I don't want to spend the day in the kitchen. But to be honest I prefer a beef wellington. |
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#11 |
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Join Date: May 2006
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Yes I will cook mine upside down for at least half of the time, my mum used to do that and it was always lovely, a strange shape though!!
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#12 |
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Join Date: Jul 2008
Location: The Little Village
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Quote:
I don't rate Turkeys crowns. You pay more per weight just for the breast part of the turkey than if you get a turkey with the legs on. Plus, in my opinion the leg is much nicer.
The breast is the best part. |
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#13 |
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Join Date: Jun 2005
Location: Nottingham
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Quote:
Turkey legs are the worst part of the bird. OK for curry and that's about it.
The breast is the best part.
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#14 |
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Inactive Member
Join Date: Jul 2008
Location: The Little Village
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Quote:
The leg makes yummy soup - about the only way to get any flavour out of a turkey IHMO
![]() If a turkey is cooked properly it can taste quite nice, however I prefer other birds for a Christmas meal. |
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#15 |
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Join Date: Mar 2004
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I have never made a bloomin turkey in my life!
![]() Luckily you don't have to! The turkey arrives ready made and ready to cook
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#16 |
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Join Date: Oct 2007
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Quote:
You must have a huge chip pan
![]() . http://www.elitedeals.com/bacl32qtstst.html |
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#17 |
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Join Date: Jun 2003
Location: Suffolk
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Quote:
Yes I will cook mine upside down for at least half of the time, my mum used to do that and it was always lovely, a strange shape though!!
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#18 |
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Join Date: Oct 2008
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Quote:
I am going to try Nigella's recipe this year - brining overnight and then cooking quickly, I shall check that the turkey is fully cooked with a meat thermometer, as the times do seem very short, but she guarantees a moist bird, so I reckon it's worth a go
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#19 |
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Posts: n/a
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Quote:
Got me one of these (not this exact model), it is the ONLY way to cook a turkey, crispy skin, cooked all through, really juicy.
http://www.elitedeals.com/bacl32qtstst.html That is serious deep frying, do you do it outdoors?Thinking about it, if you buy a chicken supper from the chippy the chicken has been deep fried, so it's not that strange after all. |
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#20 |
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Join Date: Sep 2007
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Its been a very long while since I cooked turkey, but from what I remember:
The night before you cook the turkey, stuff the turkey under the breast skin with stuffing made from sausagemeat, and chestnuts or anything else. If you have stuffing left over from the stuffing, put into another dish and cook separately on that night. Fantastic for sandwiches! Then drape tons of streaky bacon over the breast. (If I remember correctly, this was about 500-600g of bacon). This has 2 functions - firstly it enhances the moisture of the turkey breast and secondly, it also provides good pickings for supper on Xmas day. We also used to put sausages around the turkey whilst it was cooking, removing them as they got cooked. OK, now you have a stuffed turkey ready for the oven on Xmas day. I cannot for the life of me remember the exact temps for cooking - but it was hot for 1 hour then moderate for the rest of the time. You will get temperatures and times from the net very easily. It is not actually that difficult - no more than any other roast, actually. It is just that it is larger - but you allow for that in the time taken to cook. One thing I found was that to make sure it all cooked properly, towards the end of the cooking time, I cut the flesh where the legs join the body - thus allowing the heat to penetrate what is the deepest part of the body more easily. Good luck! |
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#21 |
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Join Date: Oct 2007
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Quote:
That is serious deep frying, do you do it outdoors? |
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We'll be having 9 of us for Christmas dinner and I want it to be a lovely meal!
