which turkey for christmas?
Discussion
right for the first time my parents are coming to me for christmas. I dont have a lot of money but want it to be nice and prefer "real" food to plastic crap.
Do I get one from a supermarket, from a farm, online, butcher etc
Do I get a whole bird or a crown?
Do I get one thats preprepared like an mns turkey crown with stuffing?
A crown makes sense as theres just 3 of us although want plenty for the following few days. However, not sure it feels as special as pulling out a whole bird. Pre done with stuffing and bacon a la mns also makes sense but I want the sense I'm cooking it from scratch with great ingrediants rather than just assembling something pre made in a factory.
So any views - also do I need to pre order or is it best to buy one on what it looks like in the shop - if so when to buy it?
or shall i just do beans on toast
Do I get one from a supermarket, from a farm, online, butcher etc
Do I get a whole bird or a crown?
Do I get one thats preprepared like an mns turkey crown with stuffing?
A crown makes sense as theres just 3 of us although want plenty for the following few days. However, not sure it feels as special as pulling out a whole bird. Pre done with stuffing and bacon a la mns also makes sense but I want the sense I'm cooking it from scratch with great ingrediants rather than just assembling something pre made in a factory.
So any views - also do I need to pre order or is it best to buy one on what it looks like in the shop - if so when to buy it?
or shall i just do beans on toast
Why not roast something else?
I know Turkey is popular but all too often the breast meat ends up dry and the leg meat loaded with salmonella!
For three of you a nice Gressingham Duck would provide plenty of rich, delicious meat...AND you get to make the most wonderful giblet gravy!
Or a bit of fun might be Poussin. (Baby Chicken). One each and no leftovers.
You can make stuffing balls to go with them and sausages wrapped in bacon make the whole thing Christmassy...
I know Turkey is popular but all too often the breast meat ends up dry and the leg meat loaded with salmonella!
For three of you a nice Gressingham Duck would provide plenty of rich, delicious meat...AND you get to make the most wonderful giblet gravy!
Or a bit of fun might be Poussin. (Baby Chicken). One each and no leftovers.
You can make stuffing balls to go with them and sausages wrapped in bacon make the whole thing Christmassy...
GregE240 said:
rah1888 said:
Don said:
Why not roast something else?
Will be trying a Goose this year!
That said, decant it off and use to make the best roast spuds ever!
rah1888 said:
Don said:
Why not roast something else?
Will be trying a Goose this year!
But for the rest of us. Mmmmmm.
A Goose would comfortably feed eight or ten people though...so may be too much for the OP.
GregE240 said:
rah1888 said:
Don said:
Why not roast something else?
Will be trying a Goose this year!
That said, decant it off and use to make the best roast spuds ever!
A rack is a MUST with Goose.I'm not a massive turkey lover, but they can be pretty tasty if done well..
I'd get a farm raised one for sure. Worth the extra, as it's the difference between decent and arse. I would brine it for a day or two, it really helps with moisture retention. I'd also lay streaky bacon between the breast and the skin. It will baste the breast (keeping it moist), and add flavour, which are the two main concerns with turkey.
I'd get a farm raised one for sure. Worth the extra, as it's the difference between decent and arse. I would brine it for a day or two, it really helps with moisture retention. I'd also lay streaky bacon between the breast and the skin. It will baste the breast (keeping it moist), and add flavour, which are the two main concerns with turkey.
Last year we had a Lidl frozen turkey in november and ordered a free range norfolk black from a local farm shop for christmas ansame led the lidl frozen turkey came out with more juicy breast meat. Both were much the same size cooked in the same way and for much the same length of time. So this year a Lidl frozen turkey shall be getting used for Christmas dinner.
sherman said:
Last year we had a Lidl frozen turkey in november and ordered a free range norfolk black from a local farm shop for christmas ansame led the lidl frozen turkey came out with more juicy breast meat. Both were much the same size cooked in the same way and for much the same length of time. So this year a Lidl frozen turkey shall be getting used for Christmas dinner.
It may well have had a little brine enhancement, too. People get too hung up on turkey moisture. It is important, but less so than flavour. Flavour is the reason I go free-range.The way I look at it, is that you can do various things to retain moisture, and they do work, but if the turkey meat has no inherent flavour, your stuck without flavour; moist or otherwise.
anyone buy the crowns or are they cack? the ones on pages 6-7 here look nice or is it too predone?
http://www.marksandspencer.com/Christmas-Food-to-O...
http://www.marksandspencer.com/Christmas-Food-to-O...
Papoo said:
I'm not a massive turkey lover, but they can be pretty tasty if done well..
I'd get a farm raised one for sure. Worth the extra, as it's the difference between decent and arse. I would brine it for a day or two, it really helps with moisture retention. I'd also lay streaky bacon between the breast and the skin. It will baste the breast (keeping it moist), and add flavour, which are the two main concerns with turkey.
cook it upside down too so all the juices from the bones that normally get lost into the pan drain into the breasts.I'd get a farm raised one for sure. Worth the extra, as it's the difference between decent and arse. I would brine it for a day or two, it really helps with moisture retention. I'd also lay streaky bacon between the breast and the skin. It will baste the breast (keeping it moist), and add flavour, which are the two main concerns with turkey.
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