Gobble gobble.

FLYER · 20th December 2011, 11:23

Turkey !!! Whats the point ?????

All that messing about with something that will mostly end up in the bin.

Give me a nice rolled sirloin joint or a big piece of rolled lamb , failing that a nice big baked ham .

Pound for pound no waste and there,s nothing better than cold cuts in the following days .

Turkey ??????? stuff it !!!!!.

so come on forum what are you serving up on christmas day .

MN190 · 20th December 2011, 11:26

Turkey Crown

Lost Soul · 20th December 2011, 11:48

If it ain't White Turkey, dry, not interested. Eating the rest cold is amazing the day after. Oh me, I feel hungry now. A good meat beef stuffing roll rocks too.

damienp · 20th December 2011, 12:00

Quote:

Originally Posted by FLYER

Turkey !!! Whats the point ?????

It's the stuffin' i like.

Then there's the boxing day curry.......... to sit on top of those sprouts. Parp. lol

WillyHeckaslike · 20th December 2011, 14:00

Not keen on turkey either. It is dry and although palatable when served hot and fresh on the day it seems drier and less palatable when the leftovers are served up for days later - usually get sick of it too. Chicken breast would do me.

Camulus · 20th December 2011, 14:03

Oh...this thread isn't about what I thought. Ho Hum.

FLYER · 20th December 2011, 14:25

Quote:

Originally Posted by Camulus

Oh...this thread isn't about what I thought. Ho Hum.

PMSL.

scouseeric · 20th December 2011, 14:29

Quote:

Originally Posted by Camulus

Oh...this thread isn't about what I thought. Ho Hum.

No, its about a bird getting plucked

Eric

FLYER · 20th December 2011, 14:44

Quote:

Originally Posted by scouseeric

No, its about a bird getting plucked

Eric

Then slowly roasted .

wraymond · 20th December 2011, 14:51

Many, well, several, people cook turkey for far too long. That's what makes it dry and causes a loss of flavour. 20 mins to the lb, at gas mark 5, + 15 mins. BUT.... when you prepare it with the cavity stuffing etc. don't put bacon strips on the top. You need (from the butcher) a pork flare. That's the strip of fat from the inside of a belly of pork; it comes off in one tug before the butcher chops the ribs. Sold in one piece and feels a bit like a sheet of beef dripping. Lightly cut the turkey skin across both breasts so as not to slice the meat, and put the flare on top of the turkey with some wafer thin slices of orange/lemon under the flare. When cooked, take from oven, leave the foil on, leave for 20 mins to rest. Remove fat/fruit before cutting. Tastes like you wouldn't believe, not wet, not dry, just moist with wonderful flavour. Provided of course you took the gibbies bag out first, 'cos it wasn't born like that. Cranberry optional, but you lose the gentleness of the orange/lemon.

Anyone notice the veiled reference to a well-known Scottish region?

20th December 2011, 11:23	#1
FLYER Banned rover75 cdti AUTO TOURER 160 bhp. Join Date: Jul 2010 Location: Glasgow Posts: 35,346 Thanks: 2,985 Thanked 3,685 Times in 2,463 Posts	Gobble gobble. Turkey !!! Whats the point ????? All that messing about with something that will mostly end up in the bin. Give me a nice rolled sirloin joint or a big piece of rolled lamb , failing that a nice big baked ham . Pound for pound no waste and there,s nothing better than cold cuts in the following days . Turkey ??????? stuff it !!!!!. so come on forum what are you serving up on christmas day . Last edited by FLYER; 20th December 2011 at 11:26..

20th December 2011, 14:03	#6
Camulus Avid contributor MG ZT+ 2.5 190 Join Date: May 2011 Location: Huntingdon Posts: 106 Thanks: 0 Thanked 0 Times in 0 Posts	Oh...this thread isn't about what I thought. Ho Hum. __________________ [SIGPIC][/SIGPIC] A good right hook settles any argument!

20th December 2011, 14:51	#10
wraymond This is my second home 75 Auto 2.5 SE Join Date: Feb 2010 Location: Westcliff on Sea Posts: 5,208 Thanks: 423 Thanked 1,680 Times in 1,014 Posts	Many, well, several, people cook turkey for far too long. That's what makes it dry and causes a loss of flavour. 20 mins to the lb, at gas mark 5, + 15 mins. BUT.... when you prepare it with the cavity stuffing etc. don't put bacon strips on the top. You need (from the butcher) a pork flare. That's the strip of fat from the inside of a belly of pork; it comes off in one tug before the butcher chops the ribs. Sold in one piece and feels a bit like a sheet of beef dripping. Lightly cut the turkey skin across both breasts so as not to slice the meat, and put the flare on top of the turkey with some wafer thin slices of orange/lemon under the flare. When cooked, take from oven, leave the foil on, leave for 20 mins to rest. Remove fat/fruit before cutting. Tastes like you wouldn't believe, not wet, not dry, just moist with wonderful flavour. Provided of course you took the gibbies bag out first, 'cos it wasn't born like that. Cranberry optional, but you lose the gentleness of the orange/lemon. Anyone notice the veiled reference to a well-known Scottish region? Last edited by wraymond; 20th December 2011 at 14:58..

20th December 2011, 11:26	#2
MN190 Posted a thing or two MG ZT 190+ Join Date: Nov 2006 Location: North Norfolk Posts: 1,423 Thanks: 2 Thanked 11 Times in 11 Posts	Turkey Crown

20th December 2011, 11:48	#3
Lost Soul Gets stuck in Jaguar S Type Sport Join Date: Apr 2010 Location: Aberdeen Posts: 878 Thanks: 8 Thanked 13 Times in 8 Posts	If it ain't White Turkey, dry, not interested. Eating the rest cold is amazing the day after. Oh me, I feel hungry now. A good meat beef stuffing roll rocks too.

20th December 2011, 14:00	#5
WillyHeckaslike This is my second home Rovers 75 & 25 Join Date: Oct 2010 Location: Wearside Posts: 4,537 Thanks: 543 Thanked 709 Times in 511 Posts	Not keen on turkey either. It is dry and although palatable when served hot and fresh on the day it seems drier and less palatable when the leftovers are served up for days later - usually get sick of it too. Chicken breast would do me.