The best method to get a lovely Juicy, Golden Turkey (Or Crown ) - Members Tips - HotUKDeals
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The best method to get a lovely Juicy, Golden Turkey (Or Crown ) - Members Tips

rogparki Avatar
2y, 1m agoPosted 2 years, 1 month ago
Had a reasonable amount of success over the years - but continue to search for perfection. This year going to use a large roasting bag for all but the last 20 mins (browning time ).
I shall pull the skin from the breast (get my hand in there and liberally apply butter and ,sage , rosemary etc between the skin and breast).
Next put onions, shallots , celery in the bag .Then place the Turkey Crown (In my case ) on a trivet in the bag - to keep the meat above the juices and place in oven for the appropriate time before cutting open the bag for the last 20 mins to allow to brown .
Once out of the oven cover with foil with a tea towel over the foil to rest for about 15 mins , then Bobs your Uncle .
Would appreciate members adding their tips to the thread so we can between us achieve the perfect Turkey /Turkey Crown
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rogparki Avatar
2y, 1m agoPosted 2 years, 1 month ago
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#1
Self tan lotion is always the way to go

http://2.bp.blogspot.com/_cB0Sy_6F71c/Sw7DmaAYrSI/AAAAAAAABUU/GFK54GUvbPQ/s1600/thanksgiving_turkey_2.jpg

Edited By: grooty on Dec 10, 2014 19:09: spelling
#2
Thread title started off promising. Disappointed with the ending :(
#3
I do similar to you OP. Stuffing and/or a Lemon/Clementine in the cavity. Thyme, smoked paprika, garlic, olive oil. I heat the roasting try on the hob to help colour the bottom of the bird. glass of white wine in and cover with foil. Seal it tight and into the oven to steam for the majority of it's time (depending on size) Remove foil for the last 20 or 30 minutes and put it to one side.

Doing beef rib this year though so might only do a half crown of Turkey.
#4
Krooner
I do similar to you OP. Stuffing and/or a Lemon/Clementine in the cavity. Thyme, smoked paprika, garlic, olive oil. I heat the roasting try on the hob to help colour the bottom of the bird. glass of white wine in and cover with foil. Seal it tight and into the oven to steam for the majority of it's time (depending on size) Remove foil for the last 20 or 30 minutes and put it to one side.

Doing beef rib this year though so might only do a half crown of Turkey.
I like that ,must remember to get clementines , might add a few mushrooms as well :)
#5
rogparki
Krooner
I do similar to you OP. Stuffing and/or a Lemon/Clementine in the cavity. Thyme, smoked paprika, garlic, olive oil. I heat the roasting try on the hob to help colour the bottom of the bird. glass of white wine in and cover with foil. Seal it tight and into the oven to steam for the majority of it's time (depending on size) Remove foil for the last 20 or 30 minutes and put it to one side.
Doing beef rib this year though so might only do a half crown of Turkey.
I like that ,must remember to get clementines , might add a few mushrooms as well :)

Mushrooms would soak up a lot of your roasting juices, They'd taste amazing! But you may be lacking for gravy.
#6
Krooner
rogparki
Krooner
I do similar to you OP. Stuffing and/or a Lemon/Clementine in the cavity. Thyme, smoked paprika, garlic, olive oil. I heat the roasting try on the hob to help colour the bottom of the bird. glass of white wine in and cover with foil. Seal it tight and into the oven to steam for the majority of it's time (depending on size) Remove foil for the last 20 or 30 minutes and put it to one side.
Doing beef rib this year though so might only do a half crown of Turkey.
I like that ,must remember to get clementines , might add a few mushrooms as well :)

Mushrooms would soak up a lot of your roasting juices, They'd taste amazing! But you may be lacking for gravy.
Just be a few buttons ,and maybe a few fancy ones , always seem to have plenty of juices , that's why I'll put it on a trivet to hopefully keep the bird out of the juices .
#7
Start cooking it the right was up with loads of bacon on it and when the bacon is done take it off and then turn the turkey over and turn it over again about 1/2 hour from it finishing cooking to crisp the top.
#8
rogparki
Krooner
rogparki
Krooner
I do similar to you OP. Stuffing and/or a Lemon/Clementine in the cavity. Thyme, smoked paprika, garlic, olive oil. I heat the roasting try on the hob to help colour the bottom of the bird. glass of white wine in and cover with foil. Seal it tight and into the oven to steam for the majority of it's time (depending on size) Remove foil for the last 20 or 30 minutes and put it to one side.
Doing beef rib this year though so might only do a half crown of Turkey.
I like that ,must remember to get clementines , might add a few mushrooms as well :)
Mushrooms would soak up a lot of your roasting juices, They'd taste amazing! But you may be lacking for gravy.
Just be a few buttons ,and maybe a few fancy ones , always seem to have plenty of juices , that's why I'll put it on a trivet to hopefully keep the bird out of the juices .

You could chop them and cook them in the cavity with some walnuts and smokey bacon maybe.

EDIT: Chestnuts, it is christmas after all.

Edited By: Krooner on Dec 10, 2014 16:45
#9
Krooner
rogparki
Krooner
rogparki
Krooner
I do similar to you OP. Stuffing and/or a Lemon/Clementine in the cavity. Thyme, smoked paprika, garlic, olive oil. I heat the roasting try on the hob to help colour the bottom of the bird. glass of white wine in and cover with foil. Seal it tight and into the oven to steam for the majority of it's time (depending on size) Remove foil for the last 20 or 30 minutes and put it to one side.
Doing beef rib this year though so might only do a half crown of Turkey.
I like that ,must remember to get clementines , might add a few mushrooms as well :)
Mushrooms would soak up a lot of your roasting juices, They'd taste amazing! But you may be lacking for gravy.
Just be a few buttons ,and maybe a few fancy ones , always seem to have plenty of juices , that's why I'll put it on a trivet to hopefully keep the bird out of the juices .

You could chop them and cook them in the cavity with some walnuts and smokey bacon maybe.

EDIT: Chestnuts, it is christmas after all.
Chestnuts ,I like that idea. :)
#10
I'm really hungry after reading this. If anybody would like some practise and wants to try cooking a turkey now and send it to me then I'll volunteer to taste it for them and promise to give honest feedback :D
#11
One year, I was cooking for her family and my family so had a house full. In my wisdom I bought the largest bird I could find, but realised I could only just fit it in the oven with all the shelves removed !
I had no choice but to cook it then remove it from the oven and set it aside as I cooked everything else ie roast spuds, carrots, yorkies, pigs in blankets etc.

My wife suggested we wrapped it in tin foil and a few old towels to keep it warm. It must have sat out for an hour, maybe a bit more. But it worked and kept it fairly hot.

I did nothing fancy with it. Just some seasoning. Didn't put anything in the cavity either or bacon on top and nothing under the skin to baste it. The meat was so moist and juicy everyone was quite impressed.

To this day I believe the secret is the resting period. Turkey shouldn't be hard work. That's what the trimmings are for !

Having had the M&S chicken in the bag and seeing how juicy that is, I would be tempted to try roasting the turkey in a bag. That would be quite interesting to see the results.

You should keep us updated as to the results
#12
Make sure you grease your bird up really well, especially the breasts, then stuff it properly - get your nuts right into the cavity and give it a good roasting
#13
GrumpyJo
One year, I was cooking for her family and my family so had a house full. In my wisdom I bought the largest bird I could find, but realised I could only just fit it in the oven with all the shelves removed !
I had no choice but to cook it then remove it from the oven and set it aside as I cooked everything else ie roast spuds, carrots, yorkies, pigs in blankets etc.

My wife suggested we wrapped it in tin foil and a few old towels to keep it warm. It must have sat out for an hour, maybe a bit more. But it worked and kept it fairly hot.

I did nothing fancy with it. Just some seasoning. Didn't put anything in the cavity either or bacon on top and nothing under the skin to baste it. The meat was so moist and juicy everyone was quite impressed.

To this day I believe the secret is the resting period. Turkey shouldn't be hard work. That's what the trimmings are for !

Having had the M&S chicken in the bag and seeing how juicy that is, I would be tempted to try roasting the turkey in a bag. That would be quite interesting to see the results.

You should keep us updated as to the results
The resting period is certainly well important . Too many folks carve straight from the oven before the meat has had time to rest and suck back in the juices .. That's why I always give it at least 20 minutes under foil and a tea towel . I'll let you know how it goes ,but I can understand how , maybe inadvertently , you got yourself a lovely juicy Xmas turkey . Cheers
#14
grooty
Self tan lotion is always the way to go

http://2.bp.blogspot.com/_cB0Sy_6F71c/Sw7DmaAYrSI/AAAAAAAABUU/GFK54GUvbPQ/s1600/thanksgiving_turkey_2.jpg
lol :)
#15
rogparki
GrumpyJo
One year, I was cooking for her family and my family so had a house full. In my wisdom I bought the largest bird I could find, but realised I could only just fit it in the oven with all the shelves removed !
I had no choice but to cook it then remove it from the oven and set it aside as I cooked everything else ie roast spuds, carrots, yorkies, pigs in blankets etc.

My wife suggested we wrapped it in tin foil and a few old towels to keep it warm. It must have sat out for an hour, maybe a bit more. But it worked and kept it fairly hot.

I did nothing fancy with it. Just some seasoning. Didn't put anything in the cavity either or bacon on top and nothing under the skin to baste it. The meat was so moist and juicy everyone was quite impressed.

To this day I believe the secret is the resting period. Turkey shouldn't be hard work. That's what the trimmings are for !

Having had the M&S chicken in the bag and seeing how juicy that is, I would be tempted to try roasting the turkey in a bag. That would be quite interesting to see the results.

You should keep us updated as to the results
The resting period is certainly well important . Too many folks carve straight from the oven before the meat has had time to rest and suck back in the juices .. That's why I always give it at least 20 minutes under foil and a tea towel . I'll let you know how it goes ,but I can understand how , maybe inadvertently , you got yourself a lovely juicy Xmas turkey . Cheers

Tell me about it ! My father in law believes it should be carved up straight from the oven. He's always moaning about it getting cold. Needless to say he's a kitchens equivelant to a back seat driver and he doesn't do much in the way of real cooking.
#16
Every year at this time, I am always asked the same question: "What is the best way to serve turkey?
The answer is so obvious: "Join the Turkish Army!"
#17
Bagged me self a deer reading this
#18
Pro-tip: buy one that will fit in your oven. That helps a lot with the cooking :D Learnt that the hard way :( Turkey legs and wings are not easy to cut off raw.
#19
I'm trying a roasting bag for the first time this year, so thanks for the tips, I'm very grateful :)
#20
moneysavingkitten
Pro-tip: buy one that will fit in your oven. That helps a lot with the cooking :D Learnt that the hard way :( Turkey legs and wings are not easy to cut off raw.

reminds me of the royale family when dave takes the saw to theirs
#21
Pro-tip: know that turkey is not the best meat for Christmas, you just get told it is and believe it
#22
Alfonse
Pro-tip: know that turkey is not the best meat for Christmas, you just get told it is and believe it

I think most people know which is their favourite meat and I don't suppose many would say turkey was theirs. It's mostly about tradition for many people.
#23
deeky
Alfonse
Pro-tip: know that turkey is not the best meat for Christmas, you just get told it is and believe it

I think most people know which is their favourite meat and I don't suppose many would say turkey was theirs. It's mostly about tradition for many people.

yep but with the amount of affluence Xmas carries with it, turkey makes it a let down
#24
Alfonse
Pro-tip: know that turkey is not the best meat for Christmas, you just get told it is and believe it

It is. If only for the weeks worth of turkey sandwiches you get off the back of it.
#25
I made a honey and butter glaze that I covered my turkey with last christmas, came out very nice.
#26
grumpiness
moneysavingkitten
Pro-tip: buy one that will fit in your oven. That helps a lot with the cooking :D Learnt that the hard way :( Turkey legs and wings are not easy to cut off raw.

reminds me of the royale family when dave takes the saw to theirs

Saw would have been very helpful actually! :) I had no idea how tough they were.
#27
I always cook turkey upside down (and chicken) prepped as usual with butter then breast side down on top of the veg in the tray and turned over 30-40 mins towards the end to crisp up the skin. It keeps all the juices down into the breast and is nice and moist, definitely not as dried out as turkey tends to go.
#28
deeky
Alfonse
Pro-tip: know that turkey is not the best meat for Christmas, you just get told it is and believe it

I think most people know which is their favourite meat and I don't suppose many would say turkey was theirs. It's mostly about tradition for many people.

I can think of one person who's favourite meat is turkey, but she mostly likes the legs.
#29
Alfonse
deeky
Alfonse
Pro-tip: know that turkey is not the best meat for Christmas, you just get told it is and believe it

I think most people know which is their favourite meat and I don't suppose many would say turkey was theirs. It's mostly about tradition for many people.

yep but with the amount of affluence Xmas carries with it, turkey makes it a let down
I agree. If I had to have a bird (http://i133.photobucket.com/albums/q71/LGS624/Emoticons/naughty.gif) give me a decent chicken every time. Nicer and cheaper.
#30
I use a roasting bag and start roasting it upside down onto breasts , then turn about half way add streaky bacon and butter to breasts, open bag for last 20mins or so , and as others have said rest it with towel over foil/bag.

I always do a joint of pork as well , and carve both onto plates , really nice with pigs in blankets and stuffing .

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