The latest **** thread

I adopted a similar approach with Joanna Lumley (stopped short of cooking her ... obviously)

 

Met her, back in the day, she was a real stunner!..

Never been there though, unfortunately...

 

...I put her up on the Widye thread

 

Alternately you can just put garlic butter under the breast skin and pre boil an orange and a lemon in a separate pan for two or three minutes, leave to cool before pricking them with a fork and ram them up its arse and seal the hole. cook upside down for two thirds of the recommended cooking time, cover loosely with foil. remaining time cook right side up uncovered. check internal temperature with a thermometer before removing.

 

Yeah, forgot that bit. Ram the remains of the lemon up its jacksy!...

 

A friend of Mrs luv breeds free range Turkeys and we're getting it fresh from her so should be quite nice. I will take all this into consideration and will look online. @Ginger Marks why cook upsidedown, would the direct heat from the pan dry out the breast meat?

 

I always cooked my Turkeys that way and all my customers used to remark on how succulent the meat was. I've had people tell me stories the they like to put the stuffing in the cavity but unless you know what you're doing you're a sure bet for food poisoning as it doesn't cook enough. Besides the stuffing should be cooked separately because that way you can add no manner of flavourings to enhance the taste.

 

No! Because it will be covered and all the juices will protect the meat keeping it moist. The remaing time right side up will just crisp off the skin. You should of course always watch your bird (no pun intended) as all ovens are different. If it starts to get too brown just cover lightly with foil.

 

Always roast chicken that way too. Comes out lovely and succulent.

 

Love the way these threads go off topic into a bit of a slanging match and then end up with people swapping cooking tips

 

Have you ever cooked three birds in one or tasted it?

 

I'm a sucker for a recipe mate.

 

Put a pound of streaky bacon rashers over the bird before you cook it.

 

I’ve seen the recipes. You mean one bird inside another, inside another, etc..!?

Never tried it though...

 

Yeah! It's a work of art because of all the boning but everyone is amazed when you cut across the bird.

 

You bone the birds

 

Yeah, all three of them.

 

Going to give the upsidedown thing deffo I can the add the bacon when it goes the rightway up. Going to stuff the breast with a butter mix (not sure what yet) fruits up the arse I always do no matter the bird.

Got some good ideas going on.

We need a proper Christmas thread but it's too early yet.

 

It’s all luv’s fault. He asked about his dried up bird....er Turkey, I mean!...

 

He wasn’t asking for cooking tips mate