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So what are you doing with your turkey to make it delicious?

(41 Posts)
SeaDevilscanPlay Tue 17-Dec-13 12:19:48

Rather than just a dried out old bird?

Please share your secrets with me. I want really nice turkey this year.

AmIGoingMad Thu 19-Dec-13 17:28:49

Like the Nigella prep with Jamie immediate prep and cooking smile

overthemill Thu 19-Dec-13 17:17:26

Have brined a la nigella for last 3 years with defrosted frozen Tesco turkey cos of being strapped for cash. Truly delish and easy. I also turn it over half way and use a foil tent which I take off 30 mins before end. Also use lemon and cracked pepper.

ILikeToClean Thu 19-Dec-13 17:13:49

Thanks - will give it a go, frozen probably needs all the help it can get!

winklewoman Thu 19-Dec-13 17:08:47

Yes, defrost first.

ILikeToClean Thu 19-Dec-13 16:58:21

I have bought a frozen turkey for the first time - worried about how it will taste although threads on here suggest no difference between fresh and frozen - and last year's expensive fresh turkey was really dry! Presume I defrost first before brining?

winklewoman Thu 19-Dec-13 08:18:34

No, word, have faith. It works, Nigella would never lie about something so important, woukd she?

wordfactory Thu 19-Dec-13 08:00:59

Thank you, briners one and all.

So you rinse off the brine...I see.

I'm tempted to try it. Should probably have done a trail run, shouldn't I?

MinnesotaNice Wed 18-Dec-13 21:15:58

I brine as well and always use the juices for gravy. Haven't noticed the gravy tasting overly salty. Most of the salt is rinsed off the bird before cooking.

ElfOnTheShelf Wed 18-Dec-13 21:08:51

thanks to Word and lilo

WaitingForMe Wed 18-Dec-13 11:42:32

I brine and no you can't use the juices for gravy. I cook up giblets with some chicken wings and an onion, carrot and celery stick the night before and make the gravy from that.

winklewoman Wed 18-Dec-13 11:16:15

wordfactory, no, the salt is definitely not noticeable in the meat. Don't know about the gravy though, DH deals with that sort of thing.

Bertrude Wed 18-Dec-13 11:12:53

Buy it ready cooked from the golf club and collect at 1pm

HTH grin

lilolilmanchester Wed 18-Dec-13 10:06:27

Elf, apple goes in whole before it goes in the oven

kotinka Wed 18-Dec-13 09:18:56

Message withdrawn at poster's request.

DingDongHairyPOnHigh Wed 18-Dec-13 09:00:21

This is a seriously stupid question... Would you brine a turkey crown? Is there any point?

<prepares to be flamed for buying one in the first place fsmile>

wordfactory Wed 18-Dec-13 08:52:34

For the briners amongst us, a question. Is the salt in the brine noticible in the bird's meat?

And are the juices too salty for gravy?

wordfactory Wed 18-Dec-13 08:51:27

Zombie stuffing a bird is a good way to increase flavour and texture.

Just ensure the bird and the stuffing are not fridge cold when they go in the oven. And don't overpack.

It's these two issues that can cause illness.

2blessed Wed 18-Dec-13 01:58:26

Let the bird soak in lemon and salt water overnight. Season first thing in the morning, putting seasoning into slits in breast. Whole Onion, garlic, pointed sweet pepper and fresh thyme in the cavity. Smother with butter and that should be it. Yum!

ZombieSquirrel Wed 18-Dec-13 00:37:37

I'm attempting a cranberry, bacon and walnut stuffing. My mum attempted it last year and I loved it.

kotinka Tue 17-Dec-13 22:13:31

Message withdrawn at poster's request.

wordfactory Tue 17-Dec-13 20:44:16

Elf I turn the bird round - breast side up - with about 30/45 mins to go. That should give you a nice golden skin. Though the bird is a little flatter thsn normal.

ElfOnTheShelf Tue 17-Dec-13 20:41:35

At the risk of sounding thick, do you cut the lemon or onion in half before sticking it inside and lilo do you put the unpeeled apple inside the cavity after cooking so just whilst it's resting or whilst cooking too?

okay okay I do sound thick but who cares

Also those who roast birds upside down, is this for the whole cooking duration or do you turn it right way up halfway through it's cooking time. I'm thinking the skin wouldn't brown if upside down the whole time confused

5HundredUsernamesLater Tue 17-Dec-13 19:43:24

All of the above and if you aren't actually stuffing the bird placing a bunch of fresh sage and an onion inside give it a nice flavour.

AnneEyhtMeyer Tue 17-Dec-13 19:15:43

I put lots of butter under the skin and then more on top and covered in bacon. I use a trivet of veg, then I put a little bit of water in the bottom of the roasting tin and then make a big tent of foil over the bird.

Never had a dry turkey.

VesuviusPoovius Tue 17-Dec-13 19:05:40

I swap it for a chicken grin

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