Let's talk food!

[Loki17]

We were not impressed with our M&s turkey Crown last year. It was a bit dry. Par boiled then frozen roasties went black and took forever to cook. Apparently, we are doing it all over again (for the in laws this time) this year. Any recommendations?

Some marks and spencer turkey with gold in the title went down well on here last year. We got the three bird roast and it was vile. I make Jamie Oliver's roasties which are very good.

Can't help you with turkey (DH and I are vegetarian and I usually buy some Sainsburys Taste the Difference Chicken Breasts for DS and DD)

Last year we had 6 adults and 2 DC . My DBro brought a turkey,bacon and sausage that he;d pre-ordered from his local butcher (he was very scornful of my supermarket meats but we put my bacon on top of the turkey and cooked my tiny cocktail sausages alongside)

I bought braising steak from our local butchers (had to queue for an hour on the 23rd) to make a steak pie. It was well received

So, from a vegetarian viewpoint? Cultivate your local butcher I reckon.

The vegetables I do in the morning. For me they are the best bit.
Potatoes par steamed then allow to go cold before roasting. Maris Pipers best, but I could only get King Edwards last year, which were okay.

I think that is the problem with me 70 - I'm veggie and I cooked! I've no idea about meat! I may have cooked it too long

We had an M&S stuffed turkey crown wrapped in bacon last year and I can honestly say it was the nicest turkey I have ever had. Very moist.

We normally buy a whole turkey fro M&S but decided to cut back last year and so glad we did.

Last year I did beef in a balsamic sauce in the slow cooker and a piece of belly pork. It went down really well, especially the beef. It also made making Christmas dinner easier by using the slow cooker.

Think this year, we're going to do a spruced up Sunday roast but not quite Christmas dinner on Christmas Eve and have a BBQ on Christmas Day.

It's been hard getting used to Christmas in summer and I've been trying to stick to our UK traditions but going to mix it up this year and really embrace it.

Just got to decide on some nice, not too traditional BBQ food to do.

We got a joint of gammon and a bacon wrapped turkey crown from our local butchers for £35 and they delivered it xmas eve morning, no freezer space or defrosting needed and it was delicious. Think the turkey only took 3.5 hours to cook and was sooo juicy.
Veg was all homemade too and prepped xmas eve daytime. Only think I ruined was the honey roasted parsnips - they stuxk to the tray so badly the tray had to go in the bin oops!

I'm considering buying a slow cooker. And a microwave. Microwave in the bag veggies would have been so much easier than boiling on the hob.

Oh that's a point, last year cauliflower, sprouts, brocolli, and carrots were all done in a steamer to save hob space.

A steamer might be better than a microwave!

On Xmas Eve I peel the potatoes and pop them in water in a pan overnight.

With Turkey I follow the on-pack directions and baste every 1.5 hours. This has worked for frozen and supermarket turkeys (Morrisons, Tesco and Sainsburys standard Turkey) I also make sure that there's lots of gravy which probably helps disguise any dryness.

We have gone from Turkey crown to Turkey butterfly. Absolutely no waste. I cook it Xmas Eve and serve it cold on Christmas day with roasties, red cabbage (made ahead and frozen), stir fried shredded sprouts with cream and mustard, honey roasted parsnips and Yorkshire s! I buy a good quality ready made gravy and add a slug of port. All easy peasy.

Ooooooooh I like the sound of the butterfly.

Loki soooooo simple and every scrap eaten.

I have made Hugh Fearnley Whittenstall's mincemeat stuffed pork tenderloin now for the last three years .. It started out as a frugal experiment and now the family wont let me stop doing it !! It's fab, cheap and really Christmassy

I know some don't like it but I love the Jamie Oliver get ahead gravy. I make it the week before and freeze it.

I make the JO gravy minus the Star Anise. Love it!!

I always buy a big turkey. Last year it was 22lb. It all goes (family of 5) and on the 27th there is some left for a curry.

DH thinking of buying a crown this year. Im not too sure.

I would recommend getting a large chicken from a butcher, a free-range one. It will be half the price of a turkey crown from M&S. Turkey can get very dry unless you cook it with added fat in the form of bacon over it or butter under the skin or roast in a tin with added liquid to add moisture. Things like a half onion or apple in the body cavity can add moisture (as steam) as well as flavour. With a free-range chicken, you need to do similar things, but it naturally has body fat which keeps it succulent. This is good as it means you don't need to worry too much if guests are late. I have roasted a chicken until it's legs have practically fallen off and it has been fine.

You do need to put foil over for the majority of the cooking time, whatever bird you roast, and use the meat juices for gravy. If there is still meat left after the meal, let it cool with the foil over it as this will trap moisture and there will be lovely cold cuts, not dry at all.

I have done M&S turkey crowns in the past, you do need to stick to the instructions for best results. If there is a reason why you have to delay serving, just carve the meat when ready, put the slices in a casserole dish covered in gravy and put on a lid or foil before keeping it warm in the oven.

What about a goose? That won't be dry.
Apple sauce, goose fat potatoes, red cabbage.
Perhaps parboil the potatoes the night before and leave them on a tray somewhere cool instead of freezing them.
You could do the cabbage early and freeze.

We had a frozen turkey last year and used a meat thermometer to make sure it wasn't overdone.

Isn't meat dry because you've over cooked it?