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Old 23 December 2016, 11:36 AM   #1
David Lock
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Thumbs up Turkey Cooking Tip

I didn't see the programme but the guy who won the Professional Cook Master class, Gary, was on Radio 5 this morning and was asked for one tip for cooking the traditional Xmas dinner.


His tip was NEVER FOIL A TURKEY. Cook the bird upside down to start with (I knew that bit) and finally turn it the right way up to brown the breast.


For 50 years I have had turkey and foil was always used so may try this on Sunday


David
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Old 23 December 2016, 11:53 AM   #2
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Don't you think it will go quite dry, if cooked without the foil?
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Old 23 December 2016, 11:55 AM   #3
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Oh, hang on. If you're cooking it upside down, it will cook in its own juices. I get it now.
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Old 24 December 2016, 09:03 PM   #4
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And it may well tear the skin off the brest if you're cooking on a rack ,which most would
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Old 24 December 2016, 09:06 PM   #5
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Just don't have turkey.lol


We are having swan



Not really your Maj :-)
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Old 24 December 2016, 09:08 PM   #6
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We are having duck though
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Old 24 December 2016, 09:42 PM   #7
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Never mind Turkey, my mother in law made gorgeous honey roast ham today. I don't even like ham but it tasted something out of this world! Turkey for tomorrow was also prep-ed by her, as per Jamie Oliver's way of prep-ing it. She said if it turns out to be crap tomorrow, she will leave him a very bad feedback on Facebook.
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Old 24 December 2016, 10:46 PM   #8
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Old 24 December 2016, 11:44 PM   #9
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For me it is just a dinner so no big deal.
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Old 25 December 2016, 12:35 AM   #10
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indeed , make sure not too plastered to forget to remove from oven ...


jobs a goodun

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Old 25 December 2016, 12:37 AM   #11
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I got one them thermometers


bloody useless
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Old 25 December 2016, 10:46 AM   #12
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Best tip is get someone else to cook it whilst you sit back, do sweet **** all and enjoy plenty booze
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Old 25 December 2016, 11:19 AM   #13
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Here's my tip.

Don't leave till Xmas eve to take the bloody thing out the freezer.

I'm not a popular chap this morning.
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Old 25 December 2016, 12:07 PM   #14
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Quote:
Originally Posted by EddScott View Post
Here's my tip.

Don't leave till Xmas eve to take the bloody thing out the freezer.

I'm not a popular chap this morning.
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Old 25 December 2016, 01:53 PM   #15
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Got the thermometer working , trying that recip . Thanks swati
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Old 25 December 2016, 05:17 PM   #16
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Best tip is to order a curry, turkey dinners are crap anyway, christmas is all about being happy etc and we all know you cant beat a curry and beers.
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Old 25 December 2016, 08:18 PM   #17
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Tried the upside down thing, didn`t seem to make much difference, it turned out fine anyway. I did try roasting the sprouts this year and had very good results, much better than boiled
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Old 26 December 2016, 04:16 AM   #18
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I have been cooking my chickens vertically with a punctured beer can in the cavity- Guarantees a moist breast .
This year did it with the turkey and it was the best ever - but you need a big oven!


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Old 26 December 2016, 04:52 AM   #19
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Doesn't it taste of fosters though

I thought stuffing the bird with Xmas pudding and egg quite novel

A sort of two in one
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Old 26 December 2016, 01:26 PM   #20
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One thing about Christmas dinner, it's really simple to make. Turkey is like chicken, but a bit dry and fat. So, as long as you can ensure that it comes out tender by roasting in in slow heat, you've got it sorted.

Ours was good. Negatives are that the Jamie Oliver gravy recipe that the Mother in Law followed was a bit too rich, and I missed almonds-cashews in plain Christmas pudding with rich orange zest and far too many currants for my choice in it. Not JO's fault at all. I reckon it was the M.I.L. who went OTT with the ingredients.
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Old 26 December 2016, 02:10 PM   #21
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Quote:
Originally Posted by dpb View Post
Got the thermometer working , trying that recip . Thanks swati
I never gave any recipe, it was the poster called Stealthbomber who put up a good link that corresponds the turkey to its cooking temperatures.

You've been too drunk over this Christmas period, Duncan. What have you been on?
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Old 26 December 2016, 02:39 PM   #22
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JO reckons 35-40mins for every kg of a free range job.

Or 40-50 for their more imprisoned brethren lol.
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Old 26 December 2016, 02:49 PM   #23
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I must say I do like a Jamie Oliver. Top chef, very uncomplicated, very easy to follow and seems like a top man, too.
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Old 26 December 2016, 03:22 PM   #24
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... But with a slightly oversized tongue. #cheapshot #lowblow


He does dig his beloved Essex.

As do I (despite not living there anymore, sadly).

Last edited by joz8968; 26 December 2016 at 03:27 PM.
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Old 26 December 2016, 03:54 PM   #25
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Quote:
Originally Posted by joz8968 View Post
... But with a slightly oversized tongue. #cheapshot #lowblow
Well, some kids with such require speech therapy or develop/correct their lisp. So it's like a slightly different something about him. Doesn't cast any shadow on him.


Quote:
He does dig his beloved Essex.

As do I (despite not living there anymore, sadly).
Ok.

He's very pleasant and a decent chap. Will certainly visit one of his restaurants in 2017, to check out what the food is like, there.
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