The great Christmas dinner thread
Discussion
I actually agree with the poster above about cooking it whole perfectly. It makes more sense to go over the top and do a full deconstruction job!
Last year I had two turkeys. One which I deboned and saved the breast rolled for a rainy day, then whipped off the legs, confit them with the wings (you can use olive oil, but goose fat seems sensible at Xmas), used the carcass and other scrap bones for turkey gravy.
On the other bird, Take off the legs. Debone one of them and stuff with one confit leg, and choice of stuffing, roll tie and cook in foil and brown to serve.
The other leg roast separately so you have brown meat for those who choose it. The crown cook on its own covered in butter and bacon.
Use the other of the confit legs to make confit leg croquettes (and I made black pudding ones as well) as beer snacks before hand.
Then assemble and eat!
A turkey extravaganza
Last year I had two turkeys. One which I deboned and saved the breast rolled for a rainy day, then whipped off the legs, confit them with the wings (you can use olive oil, but goose fat seems sensible at Xmas), used the carcass and other scrap bones for turkey gravy.
On the other bird, Take off the legs. Debone one of them and stuff with one confit leg, and choice of stuffing, roll tie and cook in foil and brown to serve.
The other leg roast separately so you have brown meat for those who choose it. The crown cook on its own covered in butter and bacon.
Use the other of the confit legs to make confit leg croquettes (and I made black pudding ones as well) as beer snacks before hand.
Then assemble and eat!
A turkey extravaganza
48Valves said:
WilliamWoollard said:
48Valves said:
.....I do inject a flavored brine the day before I cook it....
Tell me morehondafanatic said:
illmonkey said:
Sprouts are a token and none are to be consumed. Those tiny little cabbage bds.
Brother!? Is that you!? The devils food!
I’ve done Christmas dinner twice already this year. Once for thanksgiving and once the week before as a dry run/excuse to drink. The secrete is a $40 turkey oven. Plug it in a 26lb turkey is cooked in 2.5 hours. Rub butter under the skin and do the first 30 minutes at 450 followed by 2 hours at 350F and the skin is crispy and no need for basting. The speed it cooks can catch you out hence our dry run to test.
The result is moist perfectly cooked turkey and an oven you can use for roast sprouts.
carinatauk said:
markymarkthree said:
Hopefully Tesco will look after us again with this tasty gem.
I haven't seen those before, how much were they? Mind you it seems the only part for two is the crackers hold my hand up and say I've never really roasted anything. (well i did roast some beef joint once,, but that was ridiculously tough).
never been keen on turkey or chicken for xmas, always preferred either beef, pork or lamb. something you can then wouldn't even know where to start but i do know i wouldn't want to have to buy an expensive cut to start off with. wouldn't mind doing reverse searing. also the days after i usually cut up the meat into strips/fine/pulled style and shove them in sandwiches or put into a stir fry or noodles.
never been keen on turkey or chicken for xmas, always preferred either beef, pork or lamb. something you can then wouldn't even know where to start but i do know i wouldn't want to have to buy an expensive cut to start off with. wouldn't mind doing reverse searing. also the days after i usually cut up the meat into strips/fine/pulled style and shove them in sandwiches or put into a stir fry or noodles.
HTTPies said:
Reading this thread makes me glad I hate Christmas. Will take me all of 5 minutes to make my corned beef sandwiches for work Christmas Day
If it works for you! I on the other hand can’t wait to get merry and feed all of our guests, ensure they’re stuffed and play games all evening.Planning is getting serious, I’ll do an update tomorrow. A big Ocado order will be placed this weekend too. They may need an other van for pigs in blankets...
Birdster said:
Does anyone here pick up a turkey from a local farm?
I normally pick up a refrigerated one from M&S or somewhere similar. Have used frozen also, but thinking of purchasing local this time. Is it worth the effort? Or any recommendations for online delivery if it’s good?
We had one from a local farm and it was awful. I have never seen so much fat/grease on an item of poultry before or since. I normally pick up a refrigerated one from M&S or somewhere similar. Have used frozen also, but thinking of purchasing local this time. Is it worth the effort? Or any recommendations for online delivery if it’s good?
This year the two of us will each be having one of these filled with a layer of corned beef, a layer of baked beans and a layer of textured mashed potatoes with a generous topping of melted cheese.
Birdster said:
Does anyone here pick up a turkey from a local farm?
I normally pick up a refrigerated one from M&S or somewhere similar. Have used frozen also, but thinking of purchasing local this time. Is it worth the effort? Or any recommendations for online delivery if it’s good?
Traditionally, we have bought the happy organic turkey that costs the earth. We experimented with differing levels of turkey this year and found a well prepared and cooked frozen Turkey tasted just as good. Strangely, it was easier to carve due to a more uniform shape. I normally pick up a refrigerated one from M&S or somewhere similar. Have used frozen also, but thinking of purchasing local this time. Is it worth the effort? Or any recommendations for online delivery if it’s good?
Our turkey is from the local (award winning, don't they all win awards!?) butchers. We've ended up with a crown, rather than a whole turkey, 3Kg and a 2Kg bit of topside beef.
I'm struggling with oven trays that allow 2 per shelf, but I think with the turkey out for an hour, that'll free up space for spuds and other stuff. I've edited the timesheet, got times from several sites that all say the same time for the turkey.
Order has been placed, with placeholders of wine so we can amend. Although I imagine the vino will just stay in the basket and we'll add to it!
I'm struggling with oven trays that allow 2 per shelf, but I think with the turkey out for an hour, that'll free up space for spuds and other stuff. I've edited the timesheet, got times from several sites that all say the same time for the turkey.
Order has been placed, with placeholders of wine so we can amend. Although I imagine the vino will just stay in the basket and we'll add to it!
I'll unashamedly put my hand up as a fraud and an imposter. Having struggled for years to get the Turkey to be moist and perfectly timed with the veg I have now given up and get a couple of large rolled breasts. Takes about 1hr 45 in the oven on Xmas Day.
Traditionally have a roast Duck around now (had it last night) fat removed and saved for the spuds and parsnips.
On a side note about 10 years ago I did a run of Xmas dinners where each year I added another veg, got to 13 when it all became a bit ridiculous and now limit it to :-
Spuds
parsnips
Brussels
Cauli
Broccoli
Cabbage
Braised Leeks
Peas
Carrots
Due to religious reasons don't do pigs in blankets but love doing cows in leather (beef sausages wrapped in salt beef).
Traditionally have a roast Duck around now (had it last night) fat removed and saved for the spuds and parsnips.
On a side note about 10 years ago I did a run of Xmas dinners where each year I added another veg, got to 13 when it all became a bit ridiculous and now limit it to :-
Spuds
parsnips
Brussels
Cauli
Broccoli
Cabbage
Braised Leeks
Peas
Carrots
Due to religious reasons don't do pigs in blankets but love doing cows in leather (beef sausages wrapped in salt beef).
tribalsurfer said:
I'll unashamedly put my hand up as a fraud and an imposter. Having struggled for years to get the Turkey to be moist and perfectly timed with the veg I have now given up and get a couple of large rolled breasts. Takes about 1hr 45 in the oven on Xmas Day.
Traditionally have a roast Duck around now (had it last night) fat removed and saved for the spuds and parsnips.
On a side note about 10 years ago I did a run of Xmas dinners where each year I added another veg, got to 13 when it all became a bit ridiculous and now limit it to :-
Spuds
parsnips
Brussels
Cauli
Broccoli
Cabbage
Braised Leeks
Peas
Carrots
Due to religious reasons don't do pigs in blankets but love doing cows in leather (beef sausages wrapped in salt beef).
Traditionally have a roast Duck around now (had it last night) fat removed and saved for the spuds and parsnips.
On a side note about 10 years ago I did a run of Xmas dinners where each year I added another veg, got to 13 when it all became a bit ridiculous and now limit it to :-
Spuds
parsnips
Brussels
Cauli
Broccoli
Cabbage
Braised Leeks
Peas
Carrots
Due to religious reasons don't do pigs in blankets but love doing cows in leather (beef sausages wrapped in salt beef).
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