The Perfect Turkey

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I think people don't like sprouts because they boil the ****e out of them but if they are cooked right they are very tasty.
 
FFS do you lot know anything or does a muslim have to show ya?

Get a turkey, fesh not frozen if possible

Firstly make the stuffing yourself
fry some diced onion add garlic herbs and spices, add a couple of pounds of mince, when cooked put in bowl and add some thick chunky bread bits and mix

stuff turkey with above

adds some seasoning and herbs to butter, and smear under skin of turkey, mainly around breast

Now slice some oranges, thickish slices and place over the breast area (trust me on this) and cover in foil

preheat oven to gas mark 5. Cook turkey according to stuffed weight allowing about 20 mins per poundish and add half an hour. Leave oven alone

after time has passed, take turkey out, remove oranges, take off the foil and put back in for 40mins - 1 hour for browning

Make gravy from juices

Best moist turkey you will ever eat

and just so you think I have turneed over a new leaf

The best turkeys are atheists celebrating christmas <ok>
 
Sam Axe said:
It ain't Christmas dinner without sprouts, sorry.
Click to expand...

best way to cook sprouts is to chuck them in a pan of boiling water for a minute (ish)
take out

chop in half length ways and then cook in a pan with butter and herbs

absolutely gorgeous and not like the shoite usually dished up
 
thefanwithnoname said:
FFS do you lot know anything or does a muslim have to show ya?

Get a turkey, fesh not frozen if possible

Firstly make the stuffing yourself
fry some diced onion add garlic herbs and spices, add a couple of pounds of mince, when cooked put in bowl and add some thick chunky bread bits and mix

stuff turkey with above

adds some seasoning and herbs to butter, and smear under skin of turkey, mainly around breast

Now slice some oranges, thickish slices and place over the breast area (trust me on this) and cover in foil

preheat oven to gas mark 5. Cook turkey according to stuffed weight allowing about 20 mins per poundish and add half an hour. Leave oven alone

after time has passed, take turkey out, remove oranges, take off the foil and put back in for 40mins - 1 hour for browning

Make gravy from juices

Best moist turkey you will ever eat

and just so you think I have turneed over a new leaf

The best turkeys are atheists celebrating christmas <ok>
Click to expand...

You canny fool me. That's your recipe and you swapped camel for turkey.
 
thefanwithnoname said:
FFS do you lot know anything or does a muslim have to show ya?

Get a turkey, fesh not frozen if possible

Firstly make the stuffing yourself
fry some diced onion add garlic herbs and spices, add a couple of pounds of mince, when cooked put in bowl and add some thick chunky bread bits and mix

stuff turkey with above

adds some seasoning and herbs to butter, and smear under skin of turkey, mainly around breast

Now slice some oranges, thickish slices and place over the breast area (trust me on this) and cover in foil

preheat oven to gas mark 5. Cook turkey according to stuffed weight allowing about 20 mins per poundish and add half an hour. Leave oven alone

after time has passed, take turkey out, remove oranges, take off the foil and put back in for 40mins - 1 hour for browning

Make gravy from juices

Best moist turkey you will ever eat

and just so you think I have turneed over a new leaf

The best turkeys are atheists celebrating christmas <ok>
Click to expand...

You don't stuff the turkey, or if you really must, stuff the neck only. You need to let the heat get at it from the inside as well as the outside. It makes for a nice juicy turkey.
 
Sam Axe said:
You don't stuff the turkey, or if you really must, stuff the neck only. You need to let the heat get at it from the inside as well as the outside. It makes for a nice juicy turkey.
Click to expand...

Thats a load of rubbish.
Stuffing the neck works too, I never do

As for the heat bit, just stuff loosely, but if you follow the cooking times there is no problem whatsoever and it actually keeps the turkey moister as the bread soaks up some of the juices and keeps them in the turkey causing a 'steaming' effect.
Not stuffing just lets them run out, hence the top of the turkey getting dry

Trust, try it
 
Gambol said:
They eat camels in Saudi? That would be like me tucking into a Vauxhall Corsa.
Click to expand...

yeah camel meat is halal believe it or not
Australia apparently have a roaring trade in camel and sand to saudi

I seen bottles of camel milk in somalian shops in Birmingham, supposed to be really good for you
didnt try it though
 
Forgot to say

If you want to cook turkey just on its own, no stuffing etc

Then put it in the roastingtray breast side down for most of the cooking

Turn it for the last 40 odd minutes to brown

The juices will ensure it stays moist
 
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