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

[SeaDevilscanPlay]

Rather than just a dried out old bird?

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

[AmIGoingMad]

Like the Nigella prep with Jamie immediate prep and cooking

[overthemill]

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]

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

[winklewoman]

Yes, defrost first.

[ILikeToClean]

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]

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

[wordfactory]

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]

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]

to Word and lilo

[WaitingForMe]

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]

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]

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

HTH

[lilolilmanchester]

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

[DingDongHairyPOnHigh]

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

[wordfactory]

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]

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]

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]

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

[wordfactory]

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]

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

[5HundredUsernamesLater]

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]

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]

I swap it for a chicken