Turkey - where from this year?
Discussion
Last year I bought a very nice free range turkey from the local farm shop. Can't remember the weight but it was raised by unicorns and fed on the tears of angels, and cost about £70. I don't want to pay £70 again. Plus we've moved areas so I'm not currently au fait with where best to get one.
Is there anywhere more mainstream to get a decent turkey? Waitrose, M&S, Sainsburys?
Any recommendations?
Is there anywhere more mainstream to get a decent turkey? Waitrose, M&S, Sainsburys?
Any recommendations?
Local if possible. As it's only two of us again this year (well 2.5 if you count our toddler who wont eat much of it) I've ordered a medium size crown from Waitrose. Had one last year and it was very good, though I think you will find that you have missed their pre-order slot now for Turkeys.
hornetrider said:
Last year I bought a very nice free range turkey from the local farm shop. Can't remember the weight but it was raised by unicorns and fed on the tears of angels, and cost about £70. I don't want to pay £70 again. Plus we've moved areas so I'm not currently au fait with where best to get one.
Is there anywhere more mainstream to get a decent turkey? Waitrose, M&S, Sainsburys?
Any recommendations?
Just round the corner from you, Fletchers farm in Church Village. Whether he's got any left though.....ordered ours a few weeks back, cheaper than local butcher and supermarketsIs there anywhere more mainstream to get a decent turkey? Waitrose, M&S, Sainsburys?
Any recommendations?
Edited by SwanJack on Thursday 18th December 20:33
Edited by SwanJack on Thursday 18th December 20:36
hornetrider said:
Nice one chap, will give them a call. We also have a good local butcher and I'll drop in to them tomorrow,can't believe that didn't occur to me
I realise we've left it late but it's been a bit bonkers at hornet towers having moved recently.
Is that John Hughes? They queue round the block in the lead up to xmas to get in to his shop, nice fella too!I realise we've left it late but it's been a bit bonkers at hornet towers having moved recently.
Granville said:
According to the chefs on daytime TV this week (lots of Christmas cooking stuff on), the worst thing you can do for chicken or turkey is to slow roast it as it dries the meat out.
yep chap on radio two (chris evans) this am was saying to steam it for an hour first then roast it, this keeps it moist.This is going to send a few screaming into a dark corner , & I know you didn't ask for a recipe, however....someone might find this useful...
Because of family circumstances we had Christmas lunch last weekend. Buying a fresh turkey wasn't an option but it was the majority choice, so I bought a frozen bird from.....Lidl
I was dubious, but I think most of the problems encountered are with the cooking, especially all the fuss.
We used to have a turkey every year but have had beef since 2008 (my sister died in 2008 & she wouldn't eat beef because of BSE)
I bought a 3.6kg bird, that's just under 8lb. We didn't really want any left and it was ample for 8 people.... There was enough left for a couple of sarnies.
My cooking method came from an article written by Glyn Christiansen (?), sometime in the 80's I think.
Turkey must be at room temp. Pre-heat oven to 220' place bird on one side for 10 mins, turn on other side for 10 mins, turn oven down to 145' (recipe said 180' but I found this too high the first time I did this recipe) and cook for 12 mins per lb. rest bird on it's breast for at least 30 mins, mine had more like 50 and was still piping hot.
Don't cover the bird with foil during resting (or cooking) this steams the meat & makes it tough.
The neck cavity had about 3-4 tbspn of herby sausage meat & the body cavity had apples & satsumas for moisture.
Don't bother with basting, this upsets the oven temperature.
The whole cooking time was under 2 hrs, not including resting and it was perfectly cooked, although not as flavoursome as fresh, probably because it hadn't been hung for long enough. I defrosted it 5 days beforehand.
It was thoroughly enjoyed & highly praised by everyone.
How much did this little beauty cost....£8.85
I've no idea of it's pedigree, it did grow-up in the UK though, but it probably wasn't slaughtered whilst lying on a bed of freshly mown meadow listening to "Jupiter, Bringer of Jollity"
Because of family circumstances we had Christmas lunch last weekend. Buying a fresh turkey wasn't an option but it was the majority choice, so I bought a frozen bird from.....Lidl
I was dubious, but I think most of the problems encountered are with the cooking, especially all the fuss.
We used to have a turkey every year but have had beef since 2008 (my sister died in 2008 & she wouldn't eat beef because of BSE)
I bought a 3.6kg bird, that's just under 8lb. We didn't really want any left and it was ample for 8 people.... There was enough left for a couple of sarnies.
My cooking method came from an article written by Glyn Christiansen (?), sometime in the 80's I think.
Turkey must be at room temp. Pre-heat oven to 220' place bird on one side for 10 mins, turn on other side for 10 mins, turn oven down to 145' (recipe said 180' but I found this too high the first time I did this recipe) and cook for 12 mins per lb. rest bird on it's breast for at least 30 mins, mine had more like 50 and was still piping hot.
Don't cover the bird with foil during resting (or cooking) this steams the meat & makes it tough.
The neck cavity had about 3-4 tbspn of herby sausage meat & the body cavity had apples & satsumas for moisture.
Don't bother with basting, this upsets the oven temperature.
The whole cooking time was under 2 hrs, not including resting and it was perfectly cooked, although not as flavoursome as fresh, probably because it hadn't been hung for long enough. I defrosted it 5 days beforehand.
It was thoroughly enjoyed & highly praised by everyone.
How much did this little beauty cost....£8.85
I've no idea of it's pedigree, it did grow-up in the UK though, but it probably wasn't slaughtered whilst lying on a bed of freshly mown meadow listening to "Jupiter, Bringer of Jollity"
BoRED S2upid said:
£70? Seventy pounds! I'd want it to crawl into the oven and cook itself for £70! It's a big Chicken ffs and not even that nice. I will be getting a turkey crown from a random supermarket I bet nobody will be able to taste the difference.
I'd rather have a Goose - traditional English alternative to turkey.Sharted said:
Going for Capon this year from reputable local butcher.
I try and steer clear of supermarkets and town centre type butchers as the meat is usually average. Our local guy has his own farm and raises his own animals, when buying lamb he tells me which field the animal was from.
your butcher is pulling your chain, they move fields quite often..I try and steer clear of supermarkets and town centre type butchers as the meat is usually average. Our local guy has his own farm and raises his own animals, when buying lamb he tells me which field the animal was from.
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