Question about cooking turkey

[Kendodd]

If I keep the legs covered with tin foil the whole cooking time will it stop them burning? If not how can I stop the legs burning?

Q2- Is Ready Brek as good for you as porridge or almost as good?

I cover the whole thing in foil made into like a tent shape, so it's not touching the bird. Then about an hour before it's due to come out. remove the foil to brown and crisp the skin

q2 - No idea but would guess it's not as good but 'almost' as good

Do the legs not burn if you do this though? that's what I do every year but I always get burnt legs.

Q1 no idea, I've never cooked it before (veggie, coming around to idea of cooking meat for others) and was hoping for some tips myself.

Q2 "it's all about the fibre content" said my doc when I asked this question. On this basis, yes.

Thanks for answers on Q2 still waiting to know about burnt legs though.

well - when I said I cover the whole thing in foil into like a tent shape - I've just realised I only buy a turkey crown sorry!

Anyone out there know about turkey legs?

Anyone?

I remove them, Debone them, stuff them, wrap them in foil and cook them separately. Then slice them and place them around turkey on a platter.

Deboning is a faff but is done whoemsinging carols and drinking something festive on Christmas Eve!

If the legs are burning then the breast must be dried out too. Unless you mean to tops which I do make little hats for.

Cook turkey upside down for a good length of time then pop back.

Because the breast cooks the quickiet what I found with a chicken is to slice down between the breast and legs to allow heat to penetrate. this stops the slow cooking process. You can insert a piece of onion between to keep the gap open.

Be very careful not to covercook because the legs arent done. Some excellent turkey breeders provide a pop-up gaget which is brill but is not use a temp probe as you can see when close to finishing.

I see and hear stories about turkeys being cooked for endless hours and have eaten some dry grainy breast meat - horrible.

ALways a Kelly Bronze turkey a 14Ib will cook less than 3hrs and has loads of fat on it to keep it moist.

Yes Hi bacon the Kelly bronzes are best I heard that female turks are the best flavour is that right bacon? We like small ones .

Thank you. no burnt legs for me this year then.