Overrated Food & Drink

You're cooking it wrong.
There's no need for it to be dry. The secret is not to put the stuffing inside, let the air circulate and then you don't need to cook it for so long and it won't dry out. Also cover the breast with rashers of Bacon to let the salty fatty goodness soak in and pop some foil over the tope towards the end.
Failing that get a Turkey crown which is easier.

 

Oh yes and gravy lashings of the stuff, has to be thin not like the stuff my mate's wife serves up that you can cut into slices.

 

Yes of course. It's just a naturally dry flavourless meat. It's like pouring gravy on cardboard. We've tried various methods but never got close to the flavour of a nicely cooked chicken so we just go with a really nice roast chicken. No point in settling for something inferior on xmas day ! Sod the tradition !

 

Have you seen these 'Three Bird Roasts' they're trying to sell for Xmas now? A chicken stuffed up inside a duck, stuffed up inside a turkey like a poultry Russian doll? Dirty bastards.

One place is even doing a five bird roast. Wild Wood Pigeon up a chicken, then both of them up a duck, then all of that crammed up a pheasant and then all that mess squeezed up into a turkey's backside. Dirty, dirty bastards.
https://www.jamesalexanderfoods.co....ZX9zwVIcnb6TJPKwgDzm_B8K7pwFZ89hoCcA0QAvD_BwE


Maybe I should go one step further and invent the seven bird roast, starting with a festive robin and ending up on the outside with an ostrich,

 

Prefer the one that starts with a wren inside a robin, inside a blackbird, etc

 

They used to do this sort of thing all the time in the medieval/early modern era.

https://delicioushistoryblog.wordpress.com/tag/multi-bird-roast/

 

I agree it is drier, but as HM says, it can be cooked in such a way that this isn't a problem. I don't see that it is any more flavourless than chicken.

Chicken seems a very common or garden choice for a feast day to me. Chacun a son gout, however!

 

One of my elderly clients has a bookshelf with loads of really old hardback books, including a Victoria copy of Mrs Beeton's Book of Household Management.

I've photoed a few of the old recipes for cakes and things like 'Hampshire Pudding' and 'Empire Pudding' and reckon on trying them out for Xmas.

 

At the age of 56 I've not yet had a really lovely turkey dinner and I still have to endure it's miserable presence every year when visiting relatives. At least we get a great dinner on Xmas day. As you say, herkesin kendi tadı var.

 

Am I the only one who had to google Consomme Soup? you posh twatts.

 

I'll ask Mrs Keighley if you can come to ours for Xmas dinner next year.

 

Great ! I'll bring the chicken.

 

Recent food fad: salted caramel everything.

 

He's spot on about supermarket sushi.

Clive's error lies in assuming supermarket sushi is anything like restaurant sushi. I love sushi but I'll never buy it from a supermarket; it's universally awful.

 

My wife would agree with you wholeheartedly. I, on the other hand, can't get enough of the stuff. Haagen dazs salted caramel ice cream is lovely stuff.

 

If fat and sugar aren't enough to give you heart disease, lets bung some salt in as well to make sure

 

I do a lot of hot smoking and the brining process really changes what you cook. I did go to a Winter do (for shooters) where the mother of all turkeys was apple brined for 48 hrs the barbecued (hot smoked) for a further 8hr and was delicious especially with range of US style mop sauces (the vinegar based ones were a revelation).

I went to a Canadian thanksgiving do where this was on offer and it was really good. With pickled blueberries...

 

Past couple of years we've had one of these (in addition to a dreaded turkey crown) one of these was a super-duper pick on Xmas eve from M&S one and the other from Lidl they were both very good - the Lidl one was a third of the price (there's a frozen one and few days before X-day a fresh one). I think moog's a fan (stuffing 'meat' from one species into 'meat' from other species is his thing?)

I won one of these in a raffle at a shooter's event (woody, pheasant, duck wrapped in venison) and was one of the nicest things I've ever cooked and eaten. Shame it was in the middle of summer.[/QUOTE][/QUOTE]

 

Do the first 2/3 hours of the cooking of your turkey with the bird upside down, it lets all the fat permeate throughout the meat, which avoids the aforementioned granny dryness.

 

Yeah but what a way to go.....

 

I always assumed Granny dryness was a completely different topic for another thread.
Thanks for all the suggestions but sticking with a luverley piece of chicken. Only 3 of us for one day too so no point in going OTT for a mega family nosh up.

 

If it's just 3 of you try one of these:
https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-just-cook-roast-butter-basted-turkey

Add a pound of sausages and some stuffing luverleee

 

Looks great. Might just try that - if they do a chicken version ?

 

Just round the corner from me and the best curry I've ever had, order from there all the time now!

 

Also like that your response was timed at 442

 

We do a turkey crown in the slow cooker. Piece of piss. Tastes like turkey.

Tried that. She managed 20 minutes before all the blood rushing to her head gave her a headache. Said it was a stupid idea anyway.

 

Probably looking back with rose-tinted glasses but I always liked a Wendys burger.

 

Absolutely. I've said before those were the best burgers by a mile. Even if the corners could get cold !

 

Brilliant !

 

I remember loving Wimpy when I was younger.

Don't remember if it was the food or the mascot I liked, though.

Nowadays I think all fast food is awful, it's just a question of which brands are least horrifying.

 

What did the cheese say when it saw itself in the mirror?

Halloumi!