Turkey Time .
Simple enough , what do you do the big day to your bird of choice data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.We go for a Turkey crown 10 to 12 peeps .
Stick a couple of onions in the bugger and place it upon more root veg . Butter base under the skin and add some streaky ( unsmoked )bacon . Use the juices from the Turkey n veg ( takes some serious straining ) with some chicken stock and white wine plus a tad of cornflower / tad of bisto for a perfect gravy.
Over to you lot data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7. Similar to the OP.
Because a couple of the kids are away for Christmas and we fly to Aus. for a month's honeymoon on Boxing Day, we had our "Christmas dinner" yesterday.
I managed to get a fresh Turkey Crown for 9 (even though there was only 7 of us).
Very simple this year, rested the crown on a large peeled onion, stabbed it a few times and smeared with butter, salt, pepper and Italian Seasoning and over-layed with unsmoked streaky bacon.
Loosely covered with foil and blasted at 200degrees (fan oven) for about 25 minutes, then turned down to 150 for about an hour and a half. Then turned the oven back up to 200 for another 45-minutes, removed foil (keep this) and bacon (which is delicious by the way), basting about every 5-10 minutes.
Remove from oven and let rest on carving dish, covered with the foil, for about 30 minutes while to do the Yorkshire puds, stuffing and finish the roasties.
Heat the roasting tin, add some boiling water and boil while mixing all the juices and bits and pieces off the turkey, strain into a gravy jug so you can get the concentrated juices but no fat. pour into saucepan and add stock to make gravy - thicken with cornflour.
When I do a "proper" turkey, I make my own stock with the giblets, but had to busk it this year with Knorr Stock Pot... Still delicious though. The last three years, it's been a whole turkey, stuffed with fresh sage, thyme, a head of garlic (cut in half), basted all over with a paste made out of three chicken stock cubes and some rapeseed oil and then cooked in the Weber gas grill on the rotisserie until done (basically checked internal temp with a thermometer).
This year, I won't be at home so can't rotisserie. Instead I'm thinking of trying brining. I've got a food grade plastic bucket and the turkey is a fresh one that has been frozen so it should work well. I just need to find a nice sounding brine recipe. Nigella Lawson has a nice one, recipe that is data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 Ive watched her plenty of times , oh recipe ! Does she indeedcook ? Never had a problem following a Hairy Bikers recipe data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.
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