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Christmas

From present ideas to party food, find all your Christmas inspiration here.

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Original poster

The annual 'How to Cook the Turkey' debate.

52 replies

popcornwizard · 23/12/2018 13:47

So how do you do yours? Just googling cooking times and recommendations for a 9kg bird and as ever am surprised by the wide range of times out there. Do you brine? Slow roast? Cook it the day before?

I usually cook it 'upside down' (actually the right was round for the bird, but they're normally cooked on their back, breast upwards), in a foil tent with a shitload of butter and onions & lemons inside.

So, which method do you recommend?

OP posts:

Etino · 23/12/2018 22:28

Bugger. Turkey brining. Neck gravying.
I have no idea how heavy it is for the cooking
🙄🤪😧

Iggii · 23/12/2018 22:47

I have a small turkey crown (says basted) for in laws - I’ve been veggie since childhood and have no idea what to do with it - I figured pre-basted meant just stick in the oven? Amazed at how long it seems to take!

Iggii · 23/12/2018 22:48

oh and it’s frozen so not sure if i cook it from frozen or take it out on Christmas Eve?

wheresmyhairytoe · 23/12/2018 22:59

Don't cook from frozen!

Iggii · 23/12/2018 23:05

Ah so I’ve just checked the bird and I see I have to defrost it first, fortunately only about 12 hours for the size I have. Thanks for replying! I thought my nut roast was complicated!

NotCitrus · 23/12/2018 23:05

I end up googling and getting instructions from the BBC and Turkey Association, which thankfully agree on times. I'm doing a boned rolled roast again, squeeze into pan, cover in bacon, some garlic cloves and onion in the pan, then its half an hour at a high temp then turn down for another 2-3 hours.

BerylStreep · 23/12/2018 23:34

Iggii, I would start defrosting now. Our (frozen one) is brining at present.

JaneJeffer · 24/12/2018 00:27

I did it this way last year and it's brilliant. I wish I'd known about it for the last 20 years.

AlaskanSnow · 24/12/2018 05:13

I have a dairy free guest.
Any ideas what I can use instead of butter to baste?

NotCitrus · 24/12/2018 08:08

Wrap in bacon, then baste in own juices.

Original poster

popcornwizard · 24/12/2018 10:59

Any ideas what I can use instead of butter to baste?

A good coating of any cooking oil, put in a very hot oil to get juices out quickly, then baste and turn temperature down.

OP posts:

Original poster

popcornwizard · 24/12/2018 10:59

oops, put in a very hot OVEN (although I've always wanted to try the American way!)

OP posts:

Thunderpunt · 24/12/2018 13:46

Omg this is so confusing....I've got to 46 years of age and never cooked a turkey. Have looked at 13 different websites for cooking times for a 7kg and c13 different answers. However have narrowed it down to just under 4 hours with a good hour to rest ~or to carry on cooking if it's not done enough~

I've basted under skin with butter, I've covered breast with streaky bacon, salt and pepper and I've shoved an onion up it's arse.

The question is FOIL or NO FOIL to cook?? ~and what bloody difference does it make anyway, other than keeping my oven a bit cleaner~

I have until 9am tomorrow to make a decision.....

Thunderpunt · 24/12/2018 13:47

Strikeout fail....got confused with Whatapp

goose1964 · 24/12/2018 13:54

Organic bronze turkey take less time because they have a higher fat content and the fat causes the flesh to cook quicker and they also don't need to reach school a high temperature

goose1964 · 24/12/2018 13:56

Thunderpunt that's how we cook ours, cover with foil until about an hour before it's due to come out, remove the bacon at this stage too,

Iggi999 · 24/12/2018 20:37

So.... I have my frozen crown defrosting in the fridge as per instructions, MIL says it needs to sit out on the side to defrost overnight - who is right? Or should I just do what she says to keep the peace? (she’s not here, she won’t see what I do!)

HermioneWeasley · 24/12/2018 20:43

I cook mine in a roasting bag. Not sure it’s superior but it’s incredibly easy - no basting and no mess.

OneStepMoreFun · 24/12/2018 21:00

This year I'm brining it. Not tried that before but I fancied the idea. Hope it's OK. Usually I steam roast it upside down then turn it upright and dry roast it for the final half hour.

marmitedoughnut · 24/12/2018 21:04

iggi999 - when did you take it from the freezer? if you have only done it today I would take it out of the fridge now or it will still be a solid lump in the morning. Our (whole) turkey was put in the fridge Saturday morning and I have just taken it out as it was still quite icy - overnight on the worktop should finish it off I hope!

Bittermints · 24/12/2018 21:05

MIL is right, Iggi. Assuming your kitchen is unheated, it will be fine in a cool kitchen overnight.

I follow the method in Delia Smith's Christmas and it's always good. www.deliaonline.com/recipes/occasions/christmas/christmas-main-courses/traditional-roast-turkey-with-pork-sage-and-onion-stuffing

thenewaveragebear1983 · 24/12/2018 21:09

Mine came out of the freezer at 6pm on 22nd and it's STILL got ice crystals inside the cavity!! (4kg turkey)- so I'll be doing mine tomorrow after all. Gammon looking good though!

Iggi999 · 24/12/2018 21:10

Good grief. It’s out now. Weighed it and only 1.4kg so should be ready tomorrow, fingers crossed.

MrsWooster · 24/12/2018 21:18

Roasting bag and a 5kg one takes about two hours. I have just realised, though, that I have forgotten to buy bacon, so will be trying the upside down version and accepting the fact that it will look a bastard.

Original poster

popcornwizard · 24/12/2018 23:58

I almost did the brine/seasoning thing, but going with the tried and tested 'upside down' for another year. Will be in the oven just before 8 I hope.

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