Turkey virgin help

[myladyjane]

Apologies if too early but I am planning Xmas lunch. My family generally don’t have turkey - long history of no one being fussed. However my lovely mum does like it so this is her year.

I want to get the smallest crown I can because it will be her and teen dds only. We are having another piece of meat for the turkey haters and it’s only a very small family. Leftovers will mostly go back home with her and I don’t want her eating it for ever.

for reference I am a pretty competent meat cook and the turkey eaters are game for most things.

so questions are:

is it worth ordering from butchers/farm shop or am I better off getting something from a supermarket given size.

if I get supermarket one, fresh or frozen. Which supermarket. I have most easily available although ideally not Sainsburys/asda. I have freezer space and I’m not gonna lie, getting a frozen one now sounds like a recipe for an easier life as long as it’s still nice.

shall I brine it or anything (I always fancy doing this - it looks fun).

I was all geared up to order from our local butchers who are great but being sensible it’s a lot of cost for something where there may be a lot of waste - their smallest crown is still hefty and I am not sure my mum will notice the difference in quality.

Any hints and tips very gratefully received (other than don’t get turkey - my mum hasn’t had turkey on Christmas Day for 45 years god bless her).

If there’s not many eating turkey it might be worth asking the butcher about a turkey leg or two (although worth checking if your mum would prefer white meat)

Thank you - I think she fancies the centre piece aspect of it tbh. I did think of getting legs/one of those pre rolled joints but it doesn’t feel the same.

We are getting a small turkey crown from Tesco for about £15, not going to bother with brining it but will follow this thread with interest if others say it’s better.

I hope your mum enjoys her turkey dinner, we are having a small ham with ours.

Get a crown and brine kit. We brine ours now. Or make your own cider or apple brine.

cover with butter and bacon and stick in oven for the time it needs. Get it out an hour or a couple in advance and cover in foil and a blanket of tea towel or in a thermal box. then potatoes etc

Thanks. Having had a google I think I may get an Aldi frozen crown and brine it. The Aldi turkeys seem to get good reviews and the size is not intimidating. Brining looks fun as well. So I think I’d take out of freezer some point on 23rd ish to defrost in fridge then brine overnight in bowl in garage from 24th to 25th. Cook with bacon and butter and rest for an hour or so. Sound ok?

I also thought I may make the Jamie Oliver gravy. She adores gravy but again is the only one who does. I usually make her some but it’s always rushed so if I make it and freeze it she’s got something a bit nicer.

I would also get a meat thermometer if you don’t have one - you would be amazed at how much it keeps cooking whilst you’re resting it so really helps to stop it drying out.

Jamie Oliver gravy is a massive faff (not worth the effort in my opinion) but if you do choose to make it, leave out the star anise unless you're aiming for a Chinese restaurant vibe.

Log in to say the exact same thing

I’d already thought that re the star anise tbh. So pleased to hear it, thanks.

You could make a beautiful make ahead gravy for your mum by warming a sachet of shop bought chicken stock, a small bottle of red wine, any herbs, then thicken it with a teaspoon of cornflour mixed in COLD water, brought to a boil and then
simmered for a few minutes.

Personally I'd get the smallest turkey in the supermarket (frozen are often smaller) brine it if you like , but my advice cook it low and slow (gas 3, 170 C ish) for about twice as long as it says on the wrapping, roast it upside down cover the back with streaky bacon, then when the other meat goes in at a higher temp turn the turkey over and give it a blast under or by the side of the other meat- to crisp the skin. Take it out at least half an hour before serving cover with foil to rest. You will also have giblets to make great gravy. I like to have a trivet of quartered onions, carrots and celery under the bird, tuck the giblets in with them, the resulting juices will make amazing gravy.