|
|
Post by thelizardqueen on Dec 19, 2014 7:08:38 GMT -5
... have you got a foolproof recipe (think: Roasting a Turkey for Dummies)?
Or just any tip that will make it all easier? (Veg & potatoes are taken care of).
Thank you and Merry Xmas!
x
|
|
|
|
Post by brodiebruce on Dec 19, 2014 7:23:53 GMT -5
Lots of alcohol while the turkey roasts works for me!
|
|
|
|
Post by Phar Lap on Dec 19, 2014 19:28:26 GMT -5
... have you got a foolproof recipe (think: Roasting a Turkey for Dummies)? Or just any tip that will make it all easier? (Veg & potatoes are taken care of). Thank you and Merry Xmas! x Alas, no. The first time I cooked a turkey was Christmas Day 1974, when Cyclone Tracy hit. It was a stinking hot day, I'd never cooked a turkey before. Even though I read the instructions, the thing was raw in the middle even after hours in the oven. The only advice I can offer is baste the turkey with wine, drink a cup, baste some more, drink another cup, baste some more, drink another cup. Continue in this way till the turkey is cooked. You will find after the third basting, things start to look better. |
|
|
|
Post by whortleberry on Dec 19, 2014 22:24:53 GMT -5
If you're buying a frozen turkey, make sure you read the defrosting instructions. Some of those things take days in the fridge!
|
|
|
|
Post by lillielangtry on Dec 20, 2014 0:49:00 GMT -5
Sometimes the giblets are inside the bird in plastic bags. Remove these before cooking!!
Besides that, my mother relies on good old Delia Smith. You could see if there's anything on her website.
|
|
|
|
Post by lillielangtry on Dec 20, 2014 0:51:37 GMT -5
|
|
|
|
Post by snowwhite on Dec 20, 2014 17:03:32 GMT -5
You may find a meat thermometer is a good investment. Takes the guesswork out of knowing whether it's done.
We've used Nigella's brining method a couple of times with good results, there are versions in her books Feast and the Christmas book, and probably online, although I haven't looked.
|
|
|
|
Post by sprite on Dec 21, 2014 6:08:05 GMT -5
|
|
|
|
Post by brodiebruce on Dec 22, 2014 4:27:37 GMT -5
|
|
|
|
Post by Tulipana on Dec 26, 2014 13:42:25 GMT -5
HTH
|
|
|
|
Post by fishface on Jan 10, 2015 17:23:44 GMT -5
Ha, ever since a Canadian told me about that i have wanted deep fried turkey.
|
|
|
|
Post by whortleberry on Jan 11, 2015 5:46:08 GMT -5
|
|
|
|
Post by thelizardqueen on Jan 11, 2015 12:03:12 GMT -5
Ah, I was going to reply but forgot. Well, the turkey was really nice and tender inside, the skin may have been a bit dry and the veg a bit crunchy but overall not too bad. I arrived just in time to save the gravy (my friend just kept sprinkling flour over her stock, I took matters into my own hand and made a roux, then added the stock).
Dessert was DIVINE! (Quote by one of the other diners)
I bought a fancy Italian pannettone, then made some boozy cream by adding orange juice, vanilla sugar and rum to mascarpone cream. Yum-ee!!! If you cut off a slice of pannettone (or any other cake), pour the cream over it and wait for a couple of minutes till it's soaked it up, your tastebuds will be in heaven!
|
|
