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Been looking for a small turkey for a family of three and thought these were a good deal. £1 cheaper than the Sainsburys offer posted a couple of days ago for same size. Assorted sizes and prices available.
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redhot999 Avatar
redhot9992y, 2m agoFound 2 years, 2 months ago
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tronic#1
hot
floydy 6 Likes #2
Be careful if this gets cold then warm later
mariolj#3
cheaper than tesco
Peach25 1 Like #4
Would be decent if it didn't taste like eating cardboard. Fresh turkey is the only way to go at Christmas
redhot999 2 Likes #5
If you cook a frozen turkey properly you can't really taste the difference in my opinion.
thehewitts2#6
It's the whole turkey that is now £8, turkey crown is reduced to £13
davesherry#7
I agree with redhot999, if you do it right you wouldn't know the difference in a blind taste test
redhot999#8
No bought one today for £8. Definitely a crown.
craigy2k7lfc#9
2 differnt sized crowns. large one is 15 with no reduction and the medium one is 8 quid reduced from ten
redhot999#10
Notice on shop window at High Wycombe and display over freezer says £2 off ALL frozen turkeys. I got the medium one for £8.
Peach25#11
So what's the secret to doing it right? Do tell so I can give it a go. Its always turned out dry for me whereas fresh turkey is lovely and moist
redhot999 1 Like #12
Simple. Don't overcook it. And never cook it as long as the instructions say.
Stubee 1 Like #13
Peach25
So what's the secret to doing it right? Do tell so I can give it a go. Its always turned out dry for me whereas fresh turkey is lovely and moist


Fresh or frozen you should brine it. I use Heston Blumenthals method :http://www.dailymail.co.uk/femail/article-1340898/Heston-Blumenthals-Christmas-recipes-From-turkey-crisp-potatoes.html

I only use his brining method though, not the rest of it.
retrogeezer#14
So what does this brining do to enhance the Turkey?
loshei 1 Like #15
Moist Turkey- Never Fails

Spread as much butter under the skin as you can, especially the legs if using a whole bird.
Stuff only the neck cavity with a mixture of sage and onion stuffing and sausage meat (equal volumes), adding a litlle extremely finely diced onion and either fresh or dried sage to the mix.
Sew the skin firmly in place where loose, even if preparing a crown - helps keep the butter basting the meat and the stuffing from oozing out.
Coat the entire skin with a thin layer of butter and then place streaky bacon over the breast area, and then over and around the legs, encasing them entirely.
Fold a square of foil diagonally. slice across the fold and the encase the legs in the foil triangles.
In a roasting tin put a leek sliced, a carrot finely sliced lengthways, an onion finely sliced, a glass of wine and a glass of water.
Place the turkey on top
Cover the turkey and tin with foil, leaving one side not really tightly tucked in.
Put into a very hot oven (220C) for 20 minutes and then reduce the temperature to 190C to 200C.
This cooks very quickly as the bird is partially steamed, so check after 1.5 hours when cooking a 5kg bird and adjust final cooking according to your results so far. It probably won't take longer than 2.5 hours.
Always check that there is no pink juice coming from the thickest part of the bird to ensure it's fully cooked but do not overcook as this is what makes it dry. Also remember that whist resting the turkey will continue to cook a little.
The liquid in the pan makes wonderful gravey too.

Long-winded but failproof. Good luck!

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