Can you part cook a Turkey?

[Charingcrossbun]

Ok so we have agreed to do Christmas with my parents at their place bringing DS 9months for his 1st Christmas. All good except my parents' oven doesn't work! It is ancient, the seal is broken and it does an excellent job of heating the kitchen but less so food. This doesn't really bother my folks as they sit in the toasty kitchen drinking wine until their food is ready (not noticing it's taken 2 or 3 times as long as it should). I've talked to them about it but they are selling the house so not going to repair it. Turkey can be a nightmare and we rarely eat before 1800 - and Mum always aims for 1500. This year we are going to cook to give maximum grandchild spoiling time. So my question is can we part cook the turkey the night before? It goes in the oven at 0600 xmas morning but is never ready.

I would have thought that was a recipe for food poisoning, though you have my sympathy the oven we inherited with or current house was the same. Thankfully the oven has been replaced. Would it be an option to get a smaller Turkey joint, e.g. Turkey crown, that would take less time to cook in their oven? Alternatively fully cook the turkey, allow to cool & then carve and re-heat in the gravy at your mum's?

I would get a turkey crown and cook it in a slow cooker, or a halogen oven. Wouldn't want to part cook a turkey.
I had an oven thermometer when my oven was rubbish but didn't have people waiting to eat.

No don't part cook it. You'll all get ill.
How about cooking the whole way through the night before and then reheating sliced/jointed?
Friend does this and doesn't seem to have any problems.

I wouldn't! I agree, recipe for food poisoning.
Agree, turkey crowns would be quicker.

I'd cook, carve and cool it at home, then reheat in their oven or microwave. Or serve cold.

Thanks!
Ok so tell me about turkey crowns... Where does one get them? Will they match up to the huge bird mum normally buys from the local turkey farm?

Nooo! Do not part cook turkey!
How far away do they live? It will hold it's temperature if you completely cook it then foil wrap plus newspaper or tea towles for half an hour or so if that is any help: though you'd probbaly need to cook it very early!
Otherwise follow advice above: cook, slice and cool then on the day cover in gravy and bung in the oven to heat through.

We get ours from the butcher. More meat, no carcass

Thanks mumb, should have mentioned it's a long journey so we are going up Christmas Eve afternoon.

You will probably need to order if buying a turkey crown from a butcher, but you can also order bacon and sausages at the same time, and pick it all up on a specified date. Butchers also do boned and rolled turkey breast, with or without stuffing, which are obviously smaller and easily sliced. This would be a good choice to cook and put in a dish with gravy to re heat, and also to transport. Our butcher has a website, you can see all the items that they do and how much per lb or kg it will cost.

M&S take orders for Christmas food and meat and I think they will deliver or you can pick up. If you want to wing it a bit there are often fresh crowns available on 23/24th Dec. I have had their turkey crown and it is very good, plus I think they give you cooking instructions. I think the smallest they do is for 8-10 portions. Basically it is just the ribcage with the breast meat on. I think all the supermarkets do frozen ones.

We had Marks and Spencers turkey breast for £27.50 last year and it was really nice (usually get the M&S £60-£70 boneless/stuffed turkeys, but I think this was much tastier and it was lovely to carve and gave nice big slices). It serves 8-10 and if you only have 4 adults and 1 ds you'll have loads left.

You can get turkey crowns anywhere, I've had ones from asda, they are usually either £15 up to about £35 ish depending on size.

Definitely a no to part cooking.

Cook the turkey crown the evening before.

On the day, slice the turkey breast, put into an oven dish covered with gravy to keep it moist, and warm through gently.

Cook it the day before and then reheat the next day. Otherwise you'll all likely be ill.

Ok I grew up in a hotel so here's my tip.
Cook your turkey,ham, stuffing day in advance.
Cut foil into squares & make portion of each for each person, ham at bottom, stuffing then turkey. Parcel up. Make sure youbring foil upto the top to fold,no gaps at bottom.
Lay in baking tray.
Next day pour about 2cm high of hot water around and heat in oven for a good hour/half at 180.

There was a case of a woman dying from food poisoning after a Christmas meal out at the local pub and the cause of it was turkey that hadn't been cooked through properly, left overnight and reheated the next day. Please don't part-cook!