blonde poker forum

Chuck it in the oven with foil? Or cook it in a saucepan for a bit then cook it in the oven? I heard of the latter method for keeping in the moisture but am unsure how to go about it.

Unsure about this also

YouTube: http://uk.youtube.com/watch?v=qmRv9FLDBmE

cook in oven, before hand seperate skin on topside of bird from the breasts (ooerr) and smear with butter . this helps to keep the whole thing moist.

baste regularly, and cook at 180c. remove foil for last hour of cooking.

Cook some good sausage meat with a little onion and black pepper.

Stir in some breadcrumbs at about 10/1 Meat to crumb.

Stuff the bird under the skin with mixture when cool, if you break the skin stitch with a cocktail stick.

Add a heavily slit Lemon into the cavity.

Cover and cook as per Laz's guidelines adding some streaky bacon when uncovering in the last hour, I try and leave the breast uncovered so you get that nice golden skin and just cover the body with bacon.

Bootiful ;)

Don't buy anything that doesn't have cooking instructions (that begin with "pierce film") on its box and you won't have this kind of problem.

 

that sounds really good mate...Will try that this year (although my Turkey ussually ends up beautiful anyways ;) )

The lemon has it's purpose but I don't like the taste, you can try putting in a large quartered onion instead.

Sounds good Nakor, we'll all be round for a Sunday roast soon :)

Give it to someone who knows what they're doing...thats what I do!

Remove the legs and put aside

Remove the breast meat from the bone to give you a 'butterflied Breast'

In a food processor put a two onions, two cloves of garlic, a handfull of sage and parsley, salt and Pepper, and mix to a paste.

Spread the paste on the inside of the Breast meat, roll the breasts into a big sausage and secure using butchers slip knot

http://www.saveur.com/mise-en-place/meat-and-poultry/tying-a-butchers-slipknot-54228.html

Remove the meat from the thighs and roll/ secure in a similar manner, but dont bother with the paste.

cover the top of the breast joint with rindless streaky bacon, salt & pepper

Season the Thigh joints with salt and pepper

Put the drumstick in the freezer for another time!

Roughly chop Onioins, Carrots, Celery and leeks and line the bottom of your roasting tray. ( this stops the meat from burnin on the tray base and creates flavour for the Gravy)

Put the turkey joints on the Veg coat with oil and butter

Put in a preheated oven (200) for 1/2 hour then turn the oven down to 150 (this helps seal in the juices)

Baste regulaly

Allow 1/2 hour per kilo + thirty mins at the end

Remove the meat when cooked and leave it to rest for 20mins ( covered) while you make the gravy in the tray (don't forget to remove as much of the fat as poss before you add anything else), and finish everything else.

Carve and serve.,

  

Start off with it breast side down at 180 this stops the breast meat drying out.

standard 20mins / lb plus 20 - but turn it breast side up for the last 40 minutes

remember to let it stand for 20 minutes before carving

If you have invested in a good quality, organic well treated bird that should be all that's needed

Of course, if you don't like the taste of turkey...........

If OP had invested in a good quality bird, she'd be cooking the turkey


(excuse I watched the sweeney in my youth)

:D I had. Stuffing wasn't up to much though :(

Thanks for the tips. I tried lemon in chicken before, I guess it's an acquired taste. Have printed out the advice, will post some pics for rating purposes :D

YouTube: http://uk.youtube.com/watch?v=5r1akLZkVe4