Recipes, home grown goodness, BBQing and food stuff
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@Victor-Meldrew I can throw up the recipe card I have from the course I did when I get home if anyone's interested. SAF just make sure you get good quality bread flour and live yeast.
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I had a turkey in the freezer from last Christmas that I chucked on the Weber Rotisserie. Cooked it over lump charcoal and some hickory as a trial as it was getting a bit old in the freezer.
Man o man does it turn out good.
Only thing I did was inject it with a chicken stock/garlic powder/salt/white pepper/melted butter whisked together.
True Love doesn't like turkey but she liked this.
Took it to 160f internal and let it rest for an hour and 20 before carving and it was perfect.
Will definitely repeat for Christmas.
(It was a 3.5kg turkey and it took about 2 hours to cook... just over)
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I had a turkey in the freezer from last Christmas that I chucked on the Weber Rotisserie. Cooked it over lump charcoal and some hickory as a trial as it was getting a bit old in the freezer.
Man o man does it turn out good.
Only thing I did was inject it with a chicken stock/garlic powder/salt/white pepper/melted butter whisked together.
True Love doesn't like turkey but she liked this.
Took it to 160f internal and let it rest for an hour and 20 before carving and it was perfect.
Will definitely repeat for Christmas.
(It was a 3.5kg turkey and it took about 2 hours to cook... just over)
Was it....
sorry don't want to trigger anyone with that word
I'm scared of dryness!!! Nothing worse. Even tons of gravy can't save a dry bird.
And @Hooroo you are the sweetest the way you call your lady "true love", Ahhh my heart.
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I had a turkey in the freezer from last Christmas that I chucked on the Weber Rotisserie. Cooked it over lump charcoal and some hickory as a trial as it was getting a bit old in the freezer.
Man o man does it turn out good.
Only thing I did was inject it with a chicken stock/garlic powder/salt/white pepper/melted butter whisked together.
True Love doesn't like turkey but she liked this.
Took it to 160f internal and let it rest for an hour and 20 before carving and it was perfect.
Will definitely repeat for Christmas.
(It was a 3.5kg turkey and it took about 2 hours to cook... just over)
Was it....
sorry don't want to trigger anyone with that word
I'm scared of dryness!!! Nothing worse. Even tons of gravy can't save a dry bird.
And @Hooroo you are the sweetest the way you call your lady "true love", Ahhh my heart.
Ha ha! yes indeed, it was very succulent!
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@R-L In a distant galaxy long long ago I used to run a catering company in London. We cooked about 20 turkeys 6 days/week - 52 weeks / yr. Many more at Xmas. There is one easy way to prevent a Turkey drying out and that is to crown it (cook the legs and breasts separately).
This may sound difficult but crowning any poultry bird takes seconds. you can then cook them separately as they require different cook times
You can see how here
from 1:07 unless you want to hear the host tell you how wonderful he is. -
@dogmeat
We do turkey crowns as well - brilliant idea and easier to cook. You can fit two in an oven if you are having 12-14 + people.Rub with some butter and and herbs and wrap in a tent of foil and then stick in the oven. Take the foil off for about 30 mins before taking out of the oven.
Never dry.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
In a distant galaxy long long ago I used to run a catering company in London.
Hence your moniker?
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@R-L In a distant galaxy long long ago I used to run a catering company in London. We cooked about 20 turkeys 6 days/week - 52 weeks / yr. Many more at Xmas. There is one easy way to prevent a Turkey drying out and that is to crown it (cook the legs and breasts separately).
This may sound difficult but crowning any poultry bird takes seconds. you can then cook them separately as they require different cook times
You can see how here
from 1:07 unless you want to hear the host tell you how wonderful he is.This excites me! I usually manage the turkey fine but not by any planned method, more by winging it, excuse the pun. I tried to get butter under the skin one year like Jamie Oliver does (he made it look so easy) and ended up looking like I was assaulting it,was such a mess.
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@Victor-Meldrew :face_savouring_delicious_food:
Nah nothing so profound. It was my cats name.
(Although I have eaten dog in my travels)
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@R-L lifting the skin off the breast is actually really easy too just start with a finger and gently rub it over the breast you'll find the skin lifts as you get your hand in. Smearing the butter is also best done by getting down and dirty.
Personally I prefer the old streaky bacon or speck - or just naked. By crowning you really don't have to worry about a breast drying out.
Personally I prefer Goose
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@R-L lifting the skin off the breast is actually really easy too just start with a finger and gently rub it over the breast you'll find the skin lifts as you get your hand in. Smearing the butter is also best done by getting down and dirty.
Personally I prefer the old streaky bacon or speck - or just naked. By crowning you really don't have to worry about a breast drying out.
Personally I prefer Goose
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........ Sorry
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@R-L lifting the skin off the breast is actually really easy too just start with a finger and gently rub it over the breast you'll find the skin lifts as you get your hand in. Smearing the butter is also best done by getting down and dirty.
Personally I prefer the old streaky bacon or speck - or just naked. By crowning you really don't have to worry about a breast drying out.
Personally I prefer Goose
I love my food, and i love to cook, so it's really easy for me to combine the Hawt thread and this one, but this is next level
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@R-L
Delia Smith is your friend. Nothing flash, her stuff just works. Christmas Day isn't the time to try fancy stuff IMHO.
As I found out one year with an apricot and Brussels sprouts stuffing.....
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@R-L
Delia Smith is your friend. Nothing flash, her stuff just works. Christmas Day isn't the time to try fancy stuff IMHO.
As I found out one year with an apricot and Brussels sprouts stuffing.....
She perfected me the perfect roast turkey! So easy
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@R-L
Delia Smith is your friend. Nothing flash, her stuff just works. Christmas Day isn't the time to try fancy stuff IMHO.
As I found out one year with an apricot and Brussels sprouts stuffing.....
She perfected me the perfect roast turkey! So easy
Is that even a sentence??? I wrote that while on a work call while reading Stuff.co.nz on another screen.
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@nzzp Dogmeat seems to know a bit about this too. The instructions are right there.
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@R-L just start with a finger and gently rub it over the breast you'll find the skin lifts as you get your hand in. Smearing the butter is also best done by getting down and dirty.
I actually don't have moobs so have never found the need to make a bra, however I could expand the collection if need be...
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@R-L
Delia Smith is your friend. Nothing flash, her stuff just works. Christmas Day isn't the time to try fancy stuff IMHO.
As I found out one year with an apricot and Brussels sprouts stuffing.....
Brussels and bacon is the correct combination. I put cranberries in my sausage-meat stuffing one year and it was lovely, everyone else hated it.
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@R-L sweet with the meat should be banned.
