Lets talk turkey!

[ScreamsInTheNight]

I hate turkey, just want to make that clear. But I am hosting and I know I have to cook a huge fucker.

So - where do I get it? Do I need to get organic? What is 'bronze' turkey? Why do I need giblets? will I have to cut them up or something!?

How many people? We had a free range boneless crown from our local butcher last year - cost about £30 and fed 6 with lots left for sarnies etc. Was lovely. I love turkey (once a year).

11. E L E V E N I'm stuffed aren't I?

Brine it, follow the nigella recipe, no worries about it being dry or mucking about with too much on Christmas morning. Beautiful and moist. Bronze is a nice breed but if you brine a nice fresh turkey (not frozen) it will still be lovely.

Dont buy a massive one because you will have loads left over for weeks. Buy one size down because they are always state serving guidelines rather than exact amounts. Also dont forget that once you add your trimmings, you eill end up with a lot of food so dont worry about cooking a smaller turkey. Also to ensure that people eat more of the turkey main course, dont serve a starter so you dont end up with left over turkey.

A starter would finish me off. They are getting their turkey and they can be grateful!

Go with Whites suggestion and brine to Nigellas instructions.

I have to buy a frozen turkey, or a Thanksgiving turkey and freeze for a month as fresh aren't always readily available for less than £80. I started brining because of this and it is fantastic.

I reckon you could brine a tyre and make it tasty....

Turkey joints are often good value as you use all of the joint and they slice well?

We never buy turkey. Either get a capon (big chicken, far juicier and tastier than turkeys) or a bird in a bird in a bird thing. If you are in North West get this from Booths . Turkeys are bum. Anything that needs such a load of work to make it even vaguely palatable like a turkey has no place on my table.

Cook it the day (or two) before, slice and joint it - stick however much you need into the slow cooker with the gravy in the morning and it will be delicious and moist whenever you need to serve it, free's up your oven for the roasties and trimmings and you've got the carcass available on Christmas eve to make soup or whatever you want.

No slow cooker, soongirl. Can't I do rib of beef instead? Turkey is cack.

you may well be able to do rib of beef, I on the other hand cannot cook beef for love nor money :o

I can cook any kind of poultry, ham or pork, but I cannot cook beef or lamb roast. Steaks, yes no problem, I just don't what it is with me and beef/lamb roasts

That's a good ideaLizzylou. I always cook it the night before but never thought of using the slow cooker.