Mad Doug Biker
Banned from every bar in the Galaxy
- Location
- Craggy Island
That does sound a bit like a recipe for salmonella...
Well, at least you wont have to worry about people coming round in future years!!
Turkey for 12
- Thread starter RedRider
- Start date
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Well, at least you wont have to worry about people coming round in future years!!
And you could get some real brownie points for your guests losing weight over the festive period.Well, at least you wont have to worry about people coming round in future years!!
Mad Doug Biker
Banned from every bar in the Galaxy
- Location
- Craggy Island
And you could get some real brownie points for your guests losing weight over the festive period.
Hmmmm, I see a plan emerging here!!
snorri
Legendary Member
- Location
- East coast, up a bit.
The bigger worry is Redrider might not be going around in future years.Well, at least you wont have to worry about people coming round in future years!!
BrumJim
Forum Stalwart (won't take the hint and leave...)
- Location
- Selly Oak, Birmingham
If you get a frozen one, make sure it is defrosted fully. 24 hours in a student house is not enough.
Yes bin the turkey and get a goose.
Turkey is just like a large chicken and even blander, goose is like a large duck and is food of the gods.
Arch
Married to Night Train
- Location
- Salford, UK
Mum got a turkey breast joint last year, that was good - all nice white meat, no waste. We covered it with bacon to add fat and flavour when roasting.
(But we're going for beef this year)
(But we're going for beef this year)
slowmotion
Quite dreadful
- Location
- lost somewhere
I don't know if this is the organisation that Canrider mentioned above, but this website is a mine of turkey information..
http://www.britishturkey.co.uk/
http://www.britishturkey.co.uk/
Over The Hill
Guru
- Location
- Ridden off into the sunset
This is no good if you carve at the table, but you can cut the turkey up as follows-
Cut below the breast meat and ribs from end to end on each side so you have the two breasts with some rib left under them (this is a Crown) It sits nicely on the ribs and you can put this in a smaller tin and work out the weight/time on this.
Then put the two legs in seperate tin and cook tied together (make it a bigger lump that will not frazzle). Again work out time based on weight. Put the wings and remainder in the freezer and cook another day, not much good to use on the day but lots for a curry.
Put all in together and then the legs will be done early to allow some more overn space for other things.
Cut below the breast meat and ribs from end to end on each side so you have the two breasts with some rib left under them (this is a Crown) It sits nicely on the ribs and you can put this in a smaller tin and work out the weight/time on this.
Then put the two legs in seperate tin and cook tied together (make it a bigger lump that will not frazzle). Again work out time based on weight. Put the wings and remainder in the freezer and cook another day, not much good to use on the day but lots for a curry.
Put all in together and then the legs will be done early to allow some more overn space for other things.
OP
OP
RedRider
Pulling through
- Location
- Location Embrocation
Cheers everyone. As mentioned, the dinner's not really for me but, in a departure from my usual role, cooking it at work for a bunch of folk. Ordered all six kilos of it today, fingers crossed it does fit in the oven otherwise I'm gonna have to follow OTH's butchery advice. Umm-ing and ahh-ing about doing it the day before or getting in early to start it on the day itself but deffo jibbing the idea of only part cooking it xmas eve cos Sam and Ella aren't invited!