Off Topic The Burly Arms

You can’t beat a good goose on Christmas Day.

 

The Mrs had had the day off yesterday so had done all the prep. Everything was in saucepans ready, potatoes had been par boiled. Batter mix for the yorkies done.

 

This is the first day that I'm into Christmas, going to have some beers tonight. Got some small batch beers from a London Brewery, I'll post a pic later.

 

Whole turkey or just a crown? Only ever buy a crown as can't stand the leg meat on turkey.

You going to cook it in a certain way to ensure it's not dry?

 

Venison always has to be very rare due to the lack of fat in the meat. The exception being when it’s cubed in a pie.

I find Goose too fatty

 

I thought Libby was referring to actual birds, like pigeons and ducks.

 

If I buy a whole turkey I roast it upside down until the last 40 minutes as it helps keep the meat moist

I then remove the entire breast and slice it across so that no one gets the drier outer breast meat

 

Whole thing, I like the leg meat. I asked for some tips a few weeks ago. Cooking it breast down for half of the time was one of the tips, I'm doing that one. Going to add sage butter under the skin as well.

 

We’ve enhanced your sex life here Nige, admit it

 

He's got to convince Mrs HAIG that it works both ways yet. "C'mon love your turn".

 

Who’s that on the rusty trombone she said catching Quents in the kitchen with his special friend.

 

If I'm cooking the turkey upsidedown is there Any point in putting butter under the skin?

 

Train time was going well until a pair of stinking gypos with some muzzled beast got on and sat near me.

 

No mate. Just season it well imo.

As all the juices will run through the bird and it’ll sit in them anyway

The breast can go a bit flat if it’s a heavy bird lol.

 

If he rolls rimming out after 20 years, she’ll probably divorce him for playing away

 

12 pound turkey is the weight we went for.
Didn't think the butter thing would work, it's all going to pour out too quickly.

 

There's just not enough meat on a goose though. There's never any left overs for curries and wraps..

Venison is lush but I've never been able to roast it properly. No idea why. Maybe I'm just **** at cooking.

 

12lb should be fine, last whole bird I cooked that way was 18lb

We’ve gone for a crown this year

 

It's a back in the day thing for me, you don't marry a bird that likes a good rimming.

 

Not in the Valleys anyway