EMERGENCY rolled turkey needing stuffing

ankles

Bought a rolled turkey crown from Avoca which we understood would be cut to allow us to stuff and re-tie it. Now looking at vacuum packed rolled turkey and have to cut, stuff and retie and put in net. Panic. Do I cut open the turkey crown or just hammer it flat and out. After stuffing any ideas how to get it back in skinny net? It's only Christmas dinner :eek::eek::eek:

Faith

Would it not be easier to cook the stuffing separately?

ankles

Easier yes. Not what Mrs Ankles was planning though.

Atari Jaguar

What you would be best to do is like faith said, cook your stuffing separately. Stuffing a boned and rolled turkey is a pain.

But what you would do is basically roll it out put stuffing in the middle (straight down the middle like a Swiss roll) and then roll it up. Stuffed in the middle and it would be easier way of stuffing.

anewme

Why would you be hammering flat a turkey crown?

ankles

SO that I can put stuffing inside it, then re-roll it and cook

Faith

My best suggestion is to change the plan to account for cooking the stuffing separately. However, if she is determined to go ahead, then I'd ask if there is any need to put it back in the net? Consider just retying it well, or wrap in butter-soaked muslin and baste regularly rather than using the net.

ankles

Thanks Faith. Yeah I think the net wont be doable. But just asking when I take it out of the vacuum seal and net, will I need to cut it or will it unroll? Slightly wary as all new to me

anewme

I'd cook it separately as well. If you start hammering it flat in any way it will end up like rubber.

Plus the net keeps it all together, if you cut it all out , it won't keep its shape same way it was in the net.

ankles

SO basically this isn't going to work as rolled and stuffed. Maybe take it back to butchers tomorrow and see what they can do? Trying to avoid nuclear meltdown here.

She has her own stuffing recipe and wants to use that

anewme

That's not a bad idea......make the stuffing up and take it with you and ask the butcher to open one net, fill the turkey with the stuffing and put it back in another net- it might hold its shape a bit better that way

Nothing wrong with cooking the stuffing and turkey separately either ....you could always spoon some of the juices from the turkey as its cooking into the stuffing for flavour.

If it were me, I'd take option 2

Faith

She can still cook her own recipe, just not inside the turkey. Once it's covered in gravy, you'd never know the difference!

Honestly, I suspect this feels like a bigger deal than it is because you've not had much practice cooking Christmas dinner? It can feel very overwhelming, but it's just a big roast dinner. Cooking the stuffing separately actually makes your lives easier, because you don't have to monitor the temperature of it then to make sure it's hot enough.

Going back to the butchers will only increase your stress levels. I strongly recommend taking a deep breath and accepting that things have changed slightly, and rolling with that

zl1whqvjs75cdy

Jaysus. Just cook it separately. I appreciate this type of advice probably won't fly with the missus.

Water John

Long time since we put stuffing in a turkey. Slows the cooking time. Put some of the juices onto the stuffing.

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ankles

Thanks all. Calmed down and going separately. We cook every year for 10 and normally cook a whole turkey which we stuff the neck. As older people are eating less we don't need a turkey hence the crown. Working away now on separate stuffing, good idea re cooks quicker

harr

Pop in to your local butcher with stuffing and he will have it stuffed and re tied in about 5 minutes....I get a free turkey every year and my local butcher does the bone and rolling...throw him a few quid for the 5 minutes work..I find the stuffing nicer if cooked in turkey...lots more flavour...

BaZmO*

I heard that these great stuffing ball thingies that you can make that are supposed to be lovely.

the beer revolu

Lay out a sheet of foil.
Cover it with slices of Parma type ham (Lidl prosciutto).
Put stuffing along centre line.
Roll up like a big sausage.
Cook for 30 minutes in oven.