This is how I'm going to cook my first ever Turkey. I would love your opinions

[BucksFizz]

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exactly right! although I uncover 30-45 mins before the end to brown the skin. Also might be an idea to put it on a rack or if you haven't got one. crumple some foil in the bottom of the pan and put it on that so it's not 'swimming'. I use the gill pan thingy which works well

Mmmm sounds delicious... can I come to your house for dinner, Bucksfizz?

I've just bought a small turkey breast joint as it'll just be me, DH and the baby (who appears to not like turkey!). But was going to baste the turkey with some butter and herbs - lemon and thyme sound rather nice!

I strongly recommend cooking it for a very long time at a lower temperature, and using a meat thermometer to check doneness.

I do this for every sort of bird, and it always works - you need a bit of a blast at a higher temperature to brown the skin, but if the whole thing is cooked at, say, 140C, or even lower, it comes out much more tender and moist.

(This year we're getting a pheasant stuffed inside a chicken, stuffed inside a goose - I'm putting it in the oven on the 24th, I think.)

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My FIL announced yesterday that he is going to cook the turkey in a bottle of white wine and a bottle of red wrapped tightly in cooking foil for a short about of time 45minutes! Is this right?

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I don't know how that would come out, leoleo, doesn't sound right at all.

I really like the long cooking time method, I do that for any roast, actually, not just birds. You do need a proper meat thermometer, though. I don't really use any timings, I just cook it for as long as possible at as low a temperature as possible, basically.

I would do it your way but season it with a bit of black pepper aswell

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WATCH THIS A DEFFO BRILL WAY TO COOK TURKEY AND EVERYTHING ELSE TOO

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sorry had caps lock on

BucksFizz, I'm planning to do almost the same (it's my first turkey, too...) except with orange quarters rather than a lemon (and a bit of onion as well).

I'm not too sure how much orange to put in yet - I know that when we do a chicken with a 1/2 lemon it's often pretty lemony, but I think 1/2 a lemon for a turkey should be just right.

Think I'll also go for upside-down as well. My mother often covers it with a wet teatowel instead of foil - she has to choose a non-special one, though, because the teatowel's a write-off afterwards.

Luckly I don't eat turkey and he is most likely very serious.
He informed me yesterday that there is a world wide shortage of fence panels since China took a liking to them?!