Turkeys

[Matesrates]

One for the food experts on here. Is there really any difference between them, frozen, fresh, farm, supermarket? M & S is supposed to be the best of the best, but massively expensive, Asda, Aldi, Morrison’s, Lidl?

 

[poolseasider]

Yes and no but smothered in gravy it can be often hard to tell but fresh is better as often frozen can have things added.
The key to a decent Turkey is to Brine it(add water) for a couple of days before cooking.
I wouldn't overspend I normally get mine from the butcher.

Heat a large pan of water with a large amount of salt then cool.
Put Turkey in container(plastic one you keep crap in).
Add salted solution(Brine) fresh herbs and citrus(clemantines) and cover with cold water.
Take out Christmas Day rinse and cook your Turkey will be tender as hell.
Leave in cold place like garage or shed.

 

[Tangerinemoss]

Yes, like many things, but price is not necessarily the key factor. Expect more EU turkeys this year due to a shortage of specialist processing staff.

Once had a very expensive butchers Bronze turkey, no better than M&S stuffed crown.

What poolseasider says may well be right, but most of you would complain like hell if you thought your supplier was bulking up your turkey with salt water ! And make sure the brine is strong or you will get food poisoning for Christmas.

 

[Mexboroseasider]

Yes and no but smothered in gravy it can be often hard to tell but fresh is better as often frozen can have things added.
The key to a decent Turkey is to Brine it(add water) for a couple of days before cooking.
I wouldn't overspend I normally get mine from the butcher.

Heat a large pan of water with a large amount of salt then cool.
Put Turkey in container(plastic one you keep crap in).
Add salted solution(Brine) fresh herbs and citrus(clemantines) and cover with cold water.
Take out Christmas Day rinse and cook your Turkey will be tender as hell.

But that’s quite complicated and involves effort.

I think what’s expected is the finest produce. At the lowest possible price.

 

[poolseasider]

Yes, like many things, but price is not necessarily the key factor. Expect more EU turkeys this year due to a shortage of specialist processing staff.

Once had a very expensive butchers Bronze turkey, no better than M&S stuffed crown.

What poolseasider says may well be right, but most of you would complain like hell if you thought your supplier was bulking up your turkey with salt water ! And make sure the brine is strong or you will get food poisoning for Christmas.

It doesn't bulk it up that the kind of salted water they add with a load of additives for frozen food you can do the same with a chicken it works.

 

[poolseasider]

But that’s quite complicated and involves effort.

I think what’s expected is the finest produce. At the lowest possible price.

OK fill a tub of water put your turkey in and leave believe me it's what all the top chef's do piece of piss.

 

[Tangerinemoss]

Can everyone please take note, if you stick a Turkey in a bowl of water for 2 days, and then cook it, Covid will be the least of your worries.

My expertise for this is a degree incl microbiology, 22 years in the food industry, half as technical manager and 7 years running one of the UK's biggest chicken slaughterhouses.

 

[BFC_BFC_BFC]

I wouldn’t bother with the brine crap... Totally unnecessary and a Jamie Oliver gimmick.

Just cook turkey upside down for the first half of your cooking time

 

[Mexboroseasider]

But I can’t understand why prices are going up and health standards are going down?????

What’s happened in the last few years that could possibly explain it?

 

[Curryman]

I don't have anything on Tangerine Moss, but twenty odd years in the catering industry and as a teacher of food hygiene for a number of years, I would totally agree with TM. Not only is the water a source of infection but also anything it may come into contact with. One way to enjoy a very crappy Christmas.

 

[poolseasider]

I don't have anything on Tangerine Moss, but twenty odd years in the catering industry and as a teacher of food hygiene for a number of years, I would totally agree with TM. Not only is the water a source of infection but also anything it may come into contact with. One way to enjoy a very crappy Christmas.

Depends on where you leave it your all thinking leaving it in the kitchen stick in the garage at this time of year wouldn't advice in summer edited my post to reflect this.

 

[Insider]

The most disappointing turkey I've eaten in recent years was an an expensive fresh one from the local butcher.
Frozen ones have been perfectly adequate.

 

[Tangerinemoss]

Depends on where you leave it your all thinking leaving it in the kitchen stick in the garage at this time of year wouldn't advice in summer edited my post to reflect this.

Just checked Blackpool's forecasts, daytime 7 C over Christmas. This will give people food poisoning. There is a reason why the industry and retailers spend a fortune on refrigeration. You want to make yourself ill, that is your right. Advising others, you are out of order.

 

[Wizzerboy]

Anyone remember brilliant from the Fast Show?
His Dad rubbished everything.

On one Christmas special his verdict of turkey was...........

Turkey? Turkey? It's just a fat bastard chicken

 

[poolseasider]

Just checked Blackpool's forecasts, daytime 7 C over Christmas. This will give people food poisoning. There is a reason why the industry and retailers spend a fortune on refrigeration. You want to make yourself ill, that is your right. Advising others, you are out of order.

Out of order it's a pissing no mark football forum people can make there own mind up.

 

[Curryman]

Depends on where you leave it your all thinking leaving it in the kitchen stick in the garage at this time of year wouldn't advice in summer edited my post to reflect this.

Remind me not to come to your house for anything to eat.

 

[bleach51]

Xmas Dinner is ( apart from the gravy) my responsibility.
Haven’t cooked the full turkey now for years but go for a crown( M&S Pembroke Bronze).
Have never bothered with brining it but do put some “ hard butter” under the skin before cooking and seasoning.
Not necessarily traditional but I always pot ( steam) roast it with celery,carrots,swede,brown onions and the tail end of asparagus all cut into bite size cubes or small slices and add a “ knorr chicken pot stock with boiled hat water “ so there is plenty of liquid but not drowning it from the very beginning and then Cover it with tin foil but make sure it is not loose as the idea is to keep the steam in.I sometimes double cover.
Start temperature say 200c fan ( we use an electric oven ) pre heated and cook ( top or middle shelf)for at least an hour before first uncovering to baste and then reduce the term to 170 or 180 c fan to continue cooking and from time to time uncover( not too often) and baste and recover until it is fully cooked ( text for the juices running clear) before finally uncovering for a final blast( only a few minutes) to brown up the top skin if necessary.
Drain off the liquid ( stock)other than a small residue and then set aside to rest with the tin foil cover but loose, no need to clamp it down.
The stock is used to make the gravy( the wife’s job).
Whilst the Turkey is cooking, the remaining space in the oven is used to
Cook a mix of Carrots,Swede, and Turnip( cut into sliced batons of say two inches long ) with bayleaf( torn) hard butter and salt and pepper in a oven proof dish( I use a tin one rather than glass but put tin foil in the base so they are not in contact with the tin itself ) and then sealed tightly with tin foil( no need to open again until ready to serve) and cook With the turkey in the first “wave”at 200 and then 180 for at least 1and half hours,giving it a shake when doing the first turkey baste to mix in the butter juices.It can then be removed from the oven but not opened to continue a slaw cook.

I skewer the sausage and bacon( medallions with little fat rolled into blankets, but any bacon of your choice is ok) with wood skewers so that they can rest on a dish to allow any excess fat to run off.( again use tin foil at the bottom to capture these as it makes washing up easier) They go in the oven ( sausages first as they take longer) and cooked until I am happy they are done.
I now cover them loosely with tin foil but that is a personal choice.
Once done then again they can be set aside( and covered Loosely with the foil) to rest.

The final bits are the roast potatoes( ideally King Ted’s or Maris Pipers) and parsnips( I usually do sweet potatoes too but have been told she doesn’t want them this time) and the Paxo Sage and Onion stuffing( just follow the packet instructions)
The potatoes are par boiled( not the parsnips) then drained and shaken to give them that floury crust before adding them to a preheated and oiled ( rapeseed in our case) roasting tray where the parsnips have already gone in.
These can be started with the Turkey before the latter is removed and set aside as above to rest and the temperature can be upped to say 220c fan.
Baste from time to time and monitor until happy with them.

The carrot,etc mix and bacon and sausages can be put back in at the last moment to reheat but not to over cook.

The Vegetables are cooked on the gas hobs( the oven is electric but the stove gas) at the very end and will be baby sprouts, asparagus tips ( see above re using the hard part bottoms In the original stock base) and Peas to go with the carrot mix.

The wife will be making homemade cranberry sauce this weekend( which is also a nice jam) and the Bread sauce will be bought in when I collect the Turkey on Xmas Eve.

There will be enough cooked on Xmas Day to provide a second Xmas Dinner( reheated in the micro and oven) on the 27th with fresh veg if necessary followed by a leek and Turkey,Bacon and Sausage pie( mash topping) and a Turkey Curry as the crown is for 8 to 10 persons and there is now only going to be the two of us as our family bubble Post Xmas meal get together on the 27th has now been postponed until at least spring time .

However you cook your Turkey or any alternative we hope you enjoy it and wish every Seasider a Happy and Safe Xmas and ( 9 festive points ...if only) and a much better 2021 than 2020 has been.

 

[Sooty59]

I used to complain at the wife, with her you should wash a chicken before cooking it, with regard to contamination (drips & splashes) & not until it was pointed out on some program that it was likely to cause more problems did she stop. As long as it’s heated through properly & leftovers stripped from the bone ASAP then put into a tub in the fridge I doubt if you will have any issues keeping it for a day or two. Same goes for turkey I guess. Hope you all enjoy whatever you have for your Christmas dinner without any issues. It’s only a glorified Sunday dinner anyway & there’s only so much you can eat

 

[Macseasider]

Yes and no but smothered in gravy it can be often hard to tell but fresh is better as often frozen can have things added.
The key to a decent Turkey is to Brine it(add water) for a couple of days before cooking.
I wouldn't overspend I normally get mine from the butcher.

Heat a large pan of water with a large amount of salt then cool.
Put Turkey in container(plastic one you keep crap in).
Add salted solution(Brine) fresh herbs and citrus(clemantines) and cover with cold water.
Take out Christmas Day rinse and cook your Turkey will be tender as hell.
Leave in cold place like garage or shed.

With all due respect who in the world could be arsed doing all that for what is essentially a roast dinner that will be eaten in 10 minutes?

 

[BFC_BFC_BFC]

With all due respect who in the world could be arsed doing all that for what is essentially a roast dinner that will be eaten in 10 minutes?

In fairness, loads of people put a lot of care, attention and love into the food they prepare for other people Mac.... That’s kind of the point...

It’s not just about stuffing your face ...

 

[Macseasider]

In fairness, loads of people put a lot of care, attention and love into the food they prepare for other people Mac.... That’s kind of the point...

It’s not just about stuffing your face ...

With all due respect I never said that I didn't take due care preparing food (having operated in the catering industry for many years) so your assumption is incorrect. More pointing out the unduly complex process for preparing the bird.

 

[BFC_BFC_BFC]

With all due respect I never said that I didn't take due care preparing food (having operated in the catering industry for many years) so your assumption is incorrect. More pointing out the unduly complex process for preparing the bird.

With no respect whatsoever and having never operated in the catering industry (apart from a brief spell as a banqueting waiter if that counts) that’s exactly what you said.

 

[Jaffa_The_Hut]

Always cook my Turkey the night before, it firms the bird up for easy carving on the day and frees the oven up on the day for everything else.

 

[Matesrates]

Xmas Dinner is ( apart from the gravy) my responsibility.
Haven’t cooked the full turkey now for years but go for a crown( M&S Pembroke Bronze).
Have never bothered with brining it but do put some “ hard butter” under the skin before cooking and seasoning.
Not necessarily traditional but I always pot ( steam) roast it with celery,carrots,swede,brown onions and the tail end of asparagus all cut into bite size cubes or small slices and add a “ knorr chicken pot stock with boiled hat water “ so there is plenty of liquid but not drowning it from the very beginning and then Cover it with tin foil but make sure it is not loose as the idea is to keep the steam in.I sometimes double cover.
Start temperature say 200c fan ( we use an electric oven ) pre heated and cook ( top or middle shelf)for at least an hour before first uncovering to baste and then reduce the term to 170 or 180 c fan to continue cooking and from time to time uncover( not too often) and baste and recover until it is fully cooked ( text for the juices running clear) before finally uncovering for a final blast( only a few minutes) to brown up the top skin if necessary.
Drain off the liquid ( stock)other than a small residue and then set aside to rest with the tin foil cover but loose, no need to clamp it down.
The stock is used to make the gravy( the wife’s job).
Whilst the Turkey is cooking, the remaining space in the oven is used to
Cook a mix of Carrots,Swede, and Turnip( cut into sliced batons of say two inches long ) with bayleaf( torn) hard butter and salt and pepper in a oven proof dish( I use a tin one rather than glass but put tin foil in the base so they are not in contact with the tin itself ) and then sealed tightly with tin foil( no need to open again until ready to serve) and cook With the turkey in the first “wave”at 200 and then 180 for at least 1and half hours,giving it a shake when doing the first turkey baste to mix in the butter juices.It can then be removed from the oven but not opened to continue a slaw cook.

I skewer the sausage and bacon( medallions with little fat rolled into blankets, but any bacon of your choice is ok) with wood skewers so that they can rest on a dish to allow any excess fat to run off.( again use tin foil at the bottom to capture these as it makes washing up easier) They go in the oven ( sausages first as they take longer) and cooked until I am happy they are done.
I now cover them loosely with tin foil but that is a personal choice.
Once done then again they can be set aside( and covered Loosely with the foil) to rest.

The final bits are the roast potatoes( ideally King Ted’s or Maris Pipers) and parsnips( I usually do sweet potatoes too but have been told she doesn’t want them this time) and the Paxo Sage and Onion stuffing( just follow the packet instructions)
The potatoes are par boiled( not the parsnips) then drained and shaken to give them that floury crust before adding them to a preheated and oiled ( rapeseed in our case) roasting tray where the parsnips have already gone in.
These can be started with the Turkey before the latter is removed and set aside as above to rest and the temperature can be upped to say 220c fan.
Baste from time to time and monitor until happy with them.

The carrot,etc mix and bacon and sausages can be put back in at the last moment to reheat but not to over cook.

The Vegetables are cooked on the gas hobs( the oven is electric but the stove gas) at the very end and will be baby sprouts, asparagus tips ( see above re using the hard part bottoms In the original stock base) and Peas to go with the carrot mix.

The wife will be making homemade cranberry sauce this weekend( which is also a nice jam) and the Bread sauce will be bought in when I collect the Turkey on Xmas Eve.

There will be enough cooked on Xmas Day to provide a second Xmas Dinner( reheated in the micro and oven) on the 27th with fresh veg if necessary followed by a leek and Turkey,Bacon and Sausage pie( mash topping) and a Turkey Curry as the crown is for 8 to 10 persons and there is now only going to be the two of us as our family bubble Post Xmas meal get together on the 27th has now been postponed until at least spring time .

However you cook your Turkey or any alternative we hope you enjoy it and wish every Seasider a Happy and Safe Xmas and ( 9 festive points ...if only) and a much better 2021 than 2020 has been.

Can I come to yours?

 

[poolseasider]

With all due respect who in the world could be arsed doing all that for what is essentially a roast dinner that will be eaten in 10 minutes?

It takes about 10 minutes to do and the flavour and moisture of the bird is well worth it.
For Lamb oil, garlic, lemon juice, rosemary, salt and pepper rubbed into the leg the night before and put in fridge.

 

[Macseasider]

With no respect whatsoever and having never operated in the catering industry (apart from a brief spell as a banqueting waiter if that counts) that’s exactly what you said.

Stop taking life so seriously.

 

[BFC_BFC_BFC]

Stop taking life so seriously.

Are you saying that as someone who has experienced a serious life?

 

[BFC_BFC_BFC]

It takes about 10 minutes to do and the flavour and moisture of the bird is well worth it.
For Lamb oil, garlic, lemon juice, rosemary, salt and pepper rubbed into the leg the night before and put in fridge.

Can you please include a health warning with your recipes in future.

 

[poolseasider]

Can you please include a health warning with your recipes in future.

Will do.

 

[Killingmesoftly]

Fresh turkey is always best, personally I wouldn’t bath in salt...but never tried so can’t say...
Essentially it’s a Sunday dinner, not sure what all the fuss is about, pretty simple really...

 

[Bisphamtang]

Super sunday dinner but tasty ,haven't bought the bastard bird yet but always enjoy Turkey curry on boxing day ' usually take it easy using a madras paste
Any tips on a curry or should that be another thread?

 

[hertfordseasider]

We have a goose.

Mind you, the Christmas after I split up with my wife I asked the lads what they wanted for Christmas dinner and they both said Indian, so on Christmas Eve my local Indian restaurant knocked up a veritable feast for the 3 of us and we had heated up Indian for our Christmas dinner, it was ace!!

 

[Archibald Knox]

Aldi sometimes sell some frozen goose for about £20. Last time I saw them I recall they came from Poland. Still very good though.

 

[straightatthewall]

I’ve ordered a cockerel this year. Apparently it tastes just like chicken...

 

[TangerineBayern]

Xmas Dinner is ( apart from the gravy) my responsibility.
Haven’t cooked the full turkey now for years but go for a crown( M&S Pembroke Bronze).
Have never bothered with brining it but do put some “ hard butter” under the skin before cooking and seasoning.
Not necessarily traditional but I always pot ( steam) roast it with celery,carrots,swede,brown onions and the tail end of asparagus all cut into bite size cubes or small slices and add a “ knorr chicken pot stock with boiled hat water “ so there is plenty of liquid but not drowning it from the very beginning and then Cover it with tin foil but make sure it is not loose as the idea is to keep the steam in.I sometimes double cover.
Start temperature say 200c fan ( we use an electric oven ) pre heated and cook ( top or middle shelf)for at least an hour before first uncovering to baste and then reduce the term to 170 or 180 c fan to continue cooking and from time to time uncover( not too often) and baste and recover until it is fully cooked ( text for the juices running clear) before finally uncovering for a final blast( only a few minutes) to brown up the top skin if necessary.
Drain off the liquid ( stock)other than a small residue and then set aside to rest with the tin foil cover but loose, no need to clamp it down.
The stock is used to make the gravy( the wife’s job).
Whilst the Turkey is cooking, the remaining space in the oven is used to
Cook a mix of Carrots,Swede, and Turnip( cut into sliced batons of say two inches long ) with bayleaf( torn) hard butter and salt and pepper in a oven proof dish( I use a tin one rather than glass but put tin foil in the base so they are not in contact with the tin itself ) and then sealed tightly with tin foil( no need to open again until ready to serve) and cook With the turkey in the first “wave”at 200 and then 180 for at least 1and half hours,giving it a shake when doing the first turkey baste to mix in the butter juices.It can then be removed from the oven but not opened to continue a slaw cook.

I skewer the sausage and bacon( medallions with little fat rolled into blankets, but any bacon of your choice is ok) with wood skewers so that they can rest on a dish to allow any excess fat to run off.( again use tin foil at the bottom to capture these as it makes washing up easier) They go in the oven ( sausages first as they take longer) and cooked until I am happy they are done.
I now cover them loosely with tin foil but that is a personal choice.
Once done then again they can be set aside( and covered Loosely with the foil) to rest.

The final bits are the roast potatoes( ideally King Ted’s or Maris Pipers) and parsnips( I usually do sweet potatoes too but have been told she doesn’t want them this time) and the Paxo Sage and Onion stuffing( just follow the packet instructions)
The potatoes are par boiled( not the parsnips) then drained and shaken to give them that floury crust before adding them to a preheated and oiled ( rapeseed in our case) roasting tray where the parsnips have already gone in.
These can be started with the Turkey before the latter is removed and set aside as above to rest and the temperature can be upped to say 220c fan.
Baste from time to time and monitor until happy with them.

The carrot,etc mix and bacon and sausages can be put back in at the last moment to reheat but not to over cook.

The Vegetables are cooked on the gas hobs( the oven is electric but the stove gas) at the very end and will be baby sprouts, asparagus tips ( see above re using the hard part bottoms In the original stock base) and Peas to go with the carrot mix.

The wife will be making homemade cranberry sauce this weekend( which is also a nice jam) and the Bread sauce will be bought in when I collect the Turkey on Xmas Eve.

There will be enough cooked on Xmas Day to provide a second Xmas Dinner( reheated in the micro and oven) on the 27th with fresh veg if necessary followed by a leek and Turkey,Bacon and Sausage pie( mash topping) and a Turkey Curry as the crown is for 8 to 10 persons and there is now only going to be the two of us as our family bubble Post Xmas meal get together on the 27th has now been postponed until at least spring time .

However you cook your Turkey or any alternative we hope you enjoy it and wish every Seasider a Happy and Safe Xmas and ( 9 festive points ...if only) and a much better 2021 than 2020 has been.

Can l come to yours on Xmas day and join your bubble, as an offer I'll make the gravy?

 

[1966_and_all_that]

Back to the OP, yes there is a difference. Try to get free-range. The more work that a beast's muscles do, the better it will taste. Many of the frozen ones have an insipid taste. For a few years now we've gone for a Morrison's free-range bronze turkey and they've been fine.
Our thing is to cook it on Christmas Eve. As it cools the meat firms up making it better to carve. It will warm up again in the gravy. Also, put the roasting tin into the garage/shed untouched overnight. The fat will harden on top and can be taken off the following morning to use for roasting the spuds. This leaves the jellied juices which can then be used for the gravy. Put some of the juices in with the roasting spuds for extra, guey flavour.