This years official stuff the bloody turkey thread
- Thread starter BigonaBianchi
- Start date
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welsh dragon
Thanks but no thanks. I think I'll pass.
Just use paxo. Oh and don't stufff the err bird so to spesk. Use a separate baking tin. I am having beef, or pork. Haven't decided yet. We even have a leg of lamb in the freezer. I
Do like lamb.
Do like lamb.
Dave 123
Legendary Member
- Location
- Cambridgeshire alps
You're having a public schoolboy turned MP for Christmas dinner. Tasty!
OP
OP
BigonaBianchi
Yes I can, Yes I am, Yes I did...Repeat.
- Location
- Iskele TRNC & Mordor UK
Baking tray....erm...ok...right...cough...hmmm...
welsh dragon
Thanks but no thanks. I think I'll pass.
Mr Haematocrit
msg me on kik for android
- Location
- Out of the saddle
Mine is happening like this........ (planned like an 'A' team episode)
6kg Bronze turkey
170g of soft butter
250g of pancetta
1 onion, peeled and halved
1 leek, halved
1 carrot, halved
2 celery sticks, halved
1/2 bulb of garlic
10g of thyme
3 bay leaves
1l of water
sea salt
black pepper
1. For the turkey, preheat the oven to 210ºC/Gas mark 7
2. Season the turkey well inside and out and place the stuffed turkey into a roasting tray, spread butter over the entire bird and cover with pancetta
3. Arrange the onions, leeks, carrots, celery, garlic, thyme and bay around the turkey. Then pour 1 litre of water into the roasting tray and cover the entire tray with tin foil
4. Make sure the tin foil is tightly covering the turkey and roasting tray so that the turkey will steam
5. Place in the oven and cook for 45 minutes. Then, turn the oven down to 170ºC/Gas mark 3 and continue cooking for another 2 hours
6. For the last half hour of cooking remove tin foil from the turkey and peel off the bacon
7. Turn the oven up to 200ºC/Gas mark 6 and roast until the skin of the turkey is golden brown and crisp. Once roasted remove from the oven and allow to rest for 45 minutes
8. To serve, carve the turkey and serve with vegetables
Not that hard.
6kg Bronze turkey
170g of soft butter
250g of pancetta
1 onion, peeled and halved
1 leek, halved
1 carrot, halved
2 celery sticks, halved
1/2 bulb of garlic
10g of thyme
3 bay leaves
1l of water
sea salt
black pepper
1. For the turkey, preheat the oven to 210ºC/Gas mark 7
2. Season the turkey well inside and out and place the stuffed turkey into a roasting tray, spread butter over the entire bird and cover with pancetta
3. Arrange the onions, leeks, carrots, celery, garlic, thyme and bay around the turkey. Then pour 1 litre of water into the roasting tray and cover the entire tray with tin foil
4. Make sure the tin foil is tightly covering the turkey and roasting tray so that the turkey will steam
5. Place in the oven and cook for 45 minutes. Then, turn the oven down to 170ºC/Gas mark 3 and continue cooking for another 2 hours
6. For the last half hour of cooking remove tin foil from the turkey and peel off the bacon
7. Turn the oven up to 200ºC/Gas mark 6 and roast until the skin of the turkey is golden brown and crisp. Once roasted remove from the oven and allow to rest for 45 minutes
8. To serve, carve the turkey and serve with vegetables
Not that hard.
welsh dragon
Thanks but no thanks. I think I'll pass.
Or you could throw the turkey away, go to tesco or morrisons on tuesday, buy a ready cooked chicken. Then all you have to do is the veggies on Christmas day. Easy, sorted, done and dusted. Then sit back and stuff your face with cake and biscuits for the rest of the day.
Merry Christmas
Merry Christmas
Peteaud
Veteran
- Location
- South Somerset
Or you could, like me, throw caution to the wind, think sod this xmas malarky and have the finest feast a man can have.
Fish finger sandwiches with melted cheese and daddies sauce.
Fish finger sandwiches with melted cheese and daddies sauce.
welsh dragon
Thanks but no thanks. I think I'll pass.
Or you could, like me, throw caution to the wind, think sod this xmas malarky and have the finest feast a man can have.
Fish finger sandwiches with melted cheese and daddies sauce.
Peteaud
Veteran
- Location
- South Somerset
I am 100% serious as well.
The finest birds eye fish fingers have been purchased.
The finest birds eye fish fingers have been purchased.
welsh dragon
Thanks but no thanks. I think I'll pass.
OP
OP
BigonaBianchi
Yes I can, Yes I am, Yes I did...Repeat.
- Location
- Iskele TRNC & Mordor UK
You cannot be seriousyou must know what that is.
Yes I know what one is, I've seen them in action, I just don't have one. But fear not fair maiden, for I have added one to santas list and have faith it will appear in my chimney Xmas morning.
welsh dragon
Thanks but no thanks. I think I'll pass.
Very well kind sir.
classic33
Leg End Member
Should try a goose then?
Ganymede
Veteran
- Location
- Rural Kent
If not, or as a failsafe, you can buy a disposable one made of heavy tinfoil from your nearest supermarket. Or possibly, since time marches on, from your furthest supermarket.
BTW, all these peeps saying don't stuff the bird - I always stuff the bird. Otherwise it's... not "stuffing"! Stuffing cooked inside the bird is really really lovely, proper savoury. Breadcrumbs, lots of fresh herbs, finely chopped onion (raw), salt, pepper and whole cooked chestnuts, with a little milk to make it cling together a bit (not be a soggy mass). Simple but always perfect. It does add a bit of time onto the cooking but you can find the correct times in any good cook book.
I'm sure it will be lovely, BigonaBianchi.
