Plans for the turkey, ham or something else.

freshpopcorn

We generally get a large 6kg - 7kg smoked ham.

We're really unsure about the turkey this year. We might get two crowns and have one cold or one hot.
We went for the free range bronze turkey last year and it was nothing special.
We might try a Supervalu turkey this year using turkey tokens.(I don't think it's a great offer tough). However I think you pre order it and they just hand you one and you might get stuck with something you don't like the look of.

Plans for the turkey, ham or something else.

SarahLil

I'm cooking Christmas dinner 4 years this year I have always bought a free range turkey from my local butcher for about 60 euro, my mam is buying off him over 25 years it is always really nice

This year we are getting a bigger turkey as we have more for dinner than usual, I have never bought a ham from him going to try his ham too this year

We plan to do some beef too for Christmas I will get that in Supervalu their beef is really good

Day Lewin

I truly, honestly think that the dryness or tastiness of a turkey has more to do with the cooking, than where it comes from.
One year we had a conscientious objector who would only agree to an organically grown bird, hand-fed, humanely slaughtered, etc. These are not common and they are not cheap!
But we did it and sure - it was nice enough.
I've tried free-range, also ordered from craft butcher, bought the dear and the very ordinary. One year I just picked up a frozen one, a big hulking lump of ice, at a reduced price in a freezer at Dunnes on the 23rd.
Guess what? It was nice enough!

I reckon that with enough gravy and stuffing, (and plenty of sherry beforehand) almost any turkey will pass muster, if you take any sort of reasonable care in the roasting.
Speaking as a veteran that loves a Christmas dinner!

freshpopcorn

I think we just had notions about the broken turkey. We felt it wasn't worth the extra money.

I know some like it here but we weren't into the bonnee and rolled Turkey at all.(Also moch for the cats either).

tscul32

Funny I was talking to a friend about this yesterday. We agreed it was more about the cooking than the turkey itself. Both of us are pretty good cooks. One year I tried the expensive order from the butcher path but have to say I found it no nicer than the one I usually buy in dunnes or Tesco. The nicest little Turkey I ever had was a frozen basted one from Aldi, last year or the year before. So I'll stick to my supermarket Turkey and smoked ham fillet (large ones, I either cook for 11 or 19). And my friend already has her frozen one bought.

Gloomtastic!

If you want moist turkey breast, this is what you have to do. Works with the cheapest frozen turkey for €10 from Aldi or your finest free range, organic €100 bird, guaranteed.

https://www.rte.ie/lifestyle/recipes/2013/1209/744077-buttermilk-brined-roast-crown-of-turkey/

bmc58

tscul32 wrote: »

Funny I was talking to a friend about this yesterday. We agreed it was more about the cooking than the turkey itself. Both of us are pretty good cooks. One year I tried the expensive order from the butcher path but have to say I found it no nicer than the one I usually buy in dunnes or Tesco. The nicest little Turkey I ever had was a frozen basted one from Aldi, last year or the year before. So I'll stick to my supermarket Turkey and smoked ham fillet (large ones, I either cook for 11 or 19). And my friend already has her frozen one bought.

A Dunnes smallish Turkey and half a boned ham is perfect for myself and my wife for three dinners around Christmas.After that I'm fed up of Turkey and Ham dinners.But can't quibble with Dunnes quality.But we always get the ones with the Guaranteed Irish Logo,just to be safe.

Carb

Last year we went with a free range out of Aldi, and have been through most options at this stage. I think the big difference was that it was the first time I had used a digital probe. I was shocked at the cooking time - I can't remember the size/time now but the turkey was at the required temperature about 1hr earlier than expected. Something like 2.5 hours versus an estimate of 3.5. My father said it was the nicest turkey he had ever eaten, and he has ate a lot of turkey.

We had also bought a free range bronze turkey at the same time but this was a little disappointing.

With this being thanksgiving week, I happened upon a couple of videos of fried turkey, which is supposed to be much better overall as a method for cooking it. The only real downside, allegedly, is that you have to use loads of oil which is both expensive and a waste of good oil. Apparently, though, it's less greasy, tastier and much much quicker to cook as well as freeing up the oven for all your other requirements.

https://www.youtube.com/watch?v=UIUd5q8iJCk

I'd love to give it a go, seems like a pretty big expense for a "once a year" type job. There's always the danger factor too. I might give it a bash with a turkey crown instead, in a smaller pot. Might even pick one up cheap once black Friday is over.

bmc58

Carb wrote: »

Last year we went with a free range out of Aldi, and have been through most options at this stage. I think the big difference was that it was the first time I had used a digital probe. I was shocked at the cooking time - I can't remember the size/time now but the turkey was at the required temperature about 1hr earlier than expected. Something like 2.5 hours versus an estimate of 3.5. My father said it was the nicest turkey he had ever eaten, and he has ate a lot of turkey.

We had also bought a free range bronze turkey at the same time but this was a little disappointing.

What's "a digital probe"? Put me out of my wonder as I have many images in my head at this moment.

After trying every variety of bird and every method of cooking, I’ve come to the conclusion that any cheap frozen turkey is as good as the most expensive, corn fed, hand massaged one.
I never bother with ham. Turkey hot Christmas Day and cold with bubble and squeak Stephens day.

Carb

bmc58 wrote: »

What's "a digital probe"? Put me out of my wonder as I have many images in my head at this moment.

Sorry, should have been more specific. Digital meat thermometer.

Postgrad10

Ham only household here.

NSAman

Thanksgiving here tomorrow. Turkey already thawing and ready to stuff the holes with grapes. Ham ready and just needs to be heated up for serving tomorrow. All that is left to do is cook the sides and veggies. Apple pie made and ready for adding ice cream... just have to clean the house and await the arrival of guests. One day to go and in work ... a man's work is never done!

Sleeper12

I'm getting hungry just reading this

bmc58

Deleted User wrote: »

After trying every variety of bird and every method of cooking, I’ve come to the conclusion that any cheap frozen turkey is as good as the most expensive, corn fed, hand massaged one.
I never bother with ham. Turkey hot Christmas Day and cold with bubble and squeak Stephens day.

Ah,no you must have ham to complete the Christmas dinner.Like the bubble and squeak idea.

Bicyclette

We get a crown of turkey and a boned rolled ham. Normally we feed 6 adults for two days. And this is perfect.

HOWEVER, I came across this today https://crafty.diply.com/102359/this-vodka-infused-turkey-will-complete-a-tipsy-thanksgiving-din?utm_source=facebook&utm_medium=mnv&utm_term=tst&utm_content=mai000087&fbclid=IwAR3tLe6EfOLVlynbGjDIu_uKMKe0iPxKg7t_oXY8eP9YIpbyN8zaUAMYAVA (Vodka Turkey for anyone who doesn't want to click on the link)

Very tempting to give it a try

Even if doesn't taste nice, nobody will remember

TRS30

We (folks) get a turkey crown, boned and rolled ham and tongue from a local butchers.

freshpopcorn

Some years we get a boned ham and others we do it ourselves!
It mainly depends if we can get a 7kg boned.

DvB

Boned and rolled Turkey and a cured ham both to serve 12 persons from our local butcher for us again this year. Worked a treat with little or no waste when we hosted in 2017 so as far as we'rd concerned if it ain't broken dont fix it.
Turkey curry on Stephens day too.... yum!

L1011

Given up on doing full turkeys a long time ago (well, its only a few goes ago due to the hosting rota; but its many many years ago as a result). Crown all the way. The grand ideas of using the rest just don't get followed through on. I don't do stuffing because as far as I know nobody else is going to eat it except me, but I should probably ask! And I just use commercial gravy, because a crown leaves little to nothing to do something "proper" with... and I'm lazy.

Ham will be relatively simple honey/mustard glaze and cloves (because my mother will kick up a fuss if it doesn't just taste of pig) but I may actually remember to do it the night before this time.

On the night before element - I only have a single cavity oven, four hobs and a grill microwave so getting everything synced up is a horror. Think nearly everything except the turkey could be done the night before but I've no way of getting them all back to heat at the same time!

Might need to look at getting a third shelf for the oven so absolutely piles of stuff can be slammed in while the turkey is standing.

beertons

We're heading out the road to my mother's again, we were meant to be going to get mothers, but the 200 mile drive turned herself off. So I won't be cooking on the 25th. But I am having an uncle in on the Saturday before. Going with a boned and rolled turkey, brined in buttermilk for a day or so, then roasted. Ham joint boiled, then glazed with honey, mustard and orange rind.

ytpe2r5bxkn0c1

Crown for ourselves, as neither of us like brown meat. The butcher bones and rolls the legs and we give them to an old lady near us who wouldn't have much and seems to love them. Ham and roast beef to go with the turkey. Did the ham in cola last year - delicious.

Autosport

No turkey eaten here but I’m a big fan of Spiced beef and can’t wait to cook and eat it

Day Lewin

Autosport wrote: »

No turkey eaten here but I’m a big fan of Spiced beef and can’t wait to cook and eat it

The very best dish of an Irish Christmas!

Posy

I was thinking of ordering a pre-cooked ham from Brady's
https://www.bradyfamily.ie/shop/?gclid=Cj0KCQiA2vjuBRCqARIsAJL5a-JPckUvpevM5lSyEWq6-NcQlp5Bsun2vCKNDn_3iOvYz5zodiEnd4EaAgwEEALw_wcB
but they deliver the Friday before Christmas. Seems a while for the ham to be knocking about the house since the big day isn't until the Wednesday.


Like a few here, I think I will just go for a turkey crown this year. And add me to the 'underwhelmed by bronze turkey last year' club! :pac:

freshpopcorn

Posy wrote: »

I was thinking of ordering a pre-cooked ham from Brady's
https://www.bradyfamily.ie/shop/?gclid=Cj0KCQiA2vjuBRCqARIsAJL5a-JPckUvpevM5lSyEWq6-NcQlp5Bsun2vCKNDn_3iOvYz5zodiEnd4EaAgwEEALw_wcB
but they deliver the Friday before Christmas. Seems a while for the ham to be knocking about the house since the big day isn't until the Wednesday.


Like a few here, I think I will just go for a turkey crown this year. And add me to the 'underwhelmed by bronze turkey last year' club! :pac:

You can order hams from this company!

http://www.horgans.com/onlineshop/horgans-hams

If you want Brady's keep a look out at Supervalu's. I'd recommend more regional Supervalu's than city ones.

Edit:
Tesco have raw hams in stock now and they are dated late December.
The cooked hams generally appear in the next week or so.
They generally dated into January. They are vacuumed packed and your buying a large ham and this helps to keep it fresh.

freshpopcorn

TRS30

freshpopcorn wrote: »

Or known around these parts as Happy Christmas FM day

bmc58

Carb wrote: »

Sorry, should have been more specific. Digital meat thermometer.

Ah,I know what is.Thanks, got those other images from your post cleansed from my mind.:rolleyes:

freshpopcorn

I share a link to a company that delivered cooked hams.
This is what they look like in the shop.

L1011

69 quid???? Does that include the cost of the oven they cooked it in?

freshpopcorn

L1011 wrote: »

69 quid???? Does that include the cost of the oven they cooked it in?

You should see how much the local deli charges for a cooked ham. I think it's about €50 for half the size of these.

We've got two smoked hams this year.(One will be halved and frozen.)

One is 6.7 kg and the other is 7kg.

Turkey ordered at supervalu this year. We've had a good run with meat there this year so we decided to give them a try,

SarahLil

freshpopcorn wrote: »

You should see how much the local deli charges for a cooked ham. I think it's about €50 for half the size of these.

We've got two smoked hams this year.(One will be halved and frozen.)

One is 6.7 kg and the other is 7kg.

Turkey ordered at supervalu this year. We've had a good run with meat there this year so we decided to give them a try,

Yes I am finding Supervalu meet good too
I am going to get a small piece of Beef off Supervalu we are doing that plus Turkey and Ham from our Butcher which also reminds me I have to order the Turkey and Ham this week

freshpopcorn

freshpopcorn wrote: »

You should see how much the local deli charges for a cooked ham. I think it's about €50 for half the size of these.

We've got two smoked hams this year.(One will be halved and frozen.)

One is 6.7 kg and the other is 7kg.

Turkey ordered at supervalu this year. We've had a good run with meat there this year so we decided to give them a try,

I’d never buy a ready cooked ham. I much prefer cook my own Christmas Eve. Boil first and finish with pineapple, cloves and brown sugar in the oven.

freshpopcorn

[Deleted User] wrote: »

I’d never buy a ready cooked ham. I much prefer cook my own Christmas Eve. Boil first and finish with pineapple, cloves and brown sugar in the oven.

We generally just get a smoked ham and cook it ourselves.
I shared the pre cooked hams were there because some people said they were interested in them.

SarahLil

Any advice feedback about hams
I normally buy two small ones from lidl and boil one Christmas Day and one for Stephens Day
We are not going to do Lidl ham this year

We are going to get a ham from our Butcher I was thinking of buying a cooked ham or what would anyone suggest or even a recipe for a ham please thanks

Also do you cook your hams Christmas Eve

Thanks in advance

SarahLil

SarahLil wrote: »

Any advice feedback about hams
I normally buy two small ones from lidl and boil one Christmas Day and one for Stephens Day
We are not going to do Lidl ham this year

We are going to get a ham from our Butcher I was thinking of buying a cooked ham or what would anyone suggest or even a recipe for a ham please thanks

Also do you cook your hams Christmas Eve

Thanks in advance

I find no difference between the local butchers or supermarket hams. I soak mine overnight the night before Christmas Eve. Boil it as per instructions Christmas Eve morning. Allow cool enough to remove rind carefully. Stud with cloves. Cover with fresh sliced pineapple and brown sugar. Bake in oven for half an hour until golden. I serve that day with boiled spuds, turnip and gravy. Then serve either reheated or cold over the next two days as required.

matchthis

I get a piece of ham for about 20 euro as I’m the only real ham eater in the house. I score the fat and pop it into the slow cooker with a bit of coke on low from about 9am. Top up the coke as the day goes on and it pretty much looks after itself. Frees up the oven and can be put anywhere there’s a plug.... and it was my Christmas present a few years ago

Cherrycola

The last few years I’ve used Phil Vickerys turkey recipe and you cannot go wrong with it.
Cooked in about 2.5hrs(depending on size) and so moist!

https://vickery.tv/gluten-free/gluten-free-recipes/item/phil-s-perfect-roast-turkey

Make sure to tie the legs so they don’t open during cooking and poke through the sealed tinfoil as the you need to keep the steam in there for this recipe to work properly.
Can’t fault this recipe, wouldn’t use any other now and I’ve tried them all!

CheerLouth

I always get my ham in our butchers, it's my favourite bit of the Christmas dinner along with the sausage meat stuffing. I steep mine overnight, then boil in cider (cheapest of the cheap, not Bulmers), then remove fat, score, stud with cloves, honey mustard glaze and bake the bugger for half an hour Mouth is watering just thinking about it.

Has anyone soaked the turkey before? I did it as per Nigella one year - water, oranges, cinnamon, cloves and I can't remember what else. Made absolutely no difference whatsoever

Outkast_IRE

I get a small whole turkey in Aldi each year. I slow cook it very low overnight till lunchtime and turn it up for its final 30 mins to crisp it. Using this method only a few spoons of liquid come out of the turkey during cooking. I usually push a little butter and thyme under the skin of the breasts.

Meat thermometer required to do this method safely, and you can't stuff the cavity either . But the end result is a perfectly cooked turkey that's moist and full of flavour . Another big advantage of this method is that there is very little chance of over cooking and you don't need to watch it closely at all.

Toots

Our local butcher does a "small turkey and half ham" deal for about €50, so we get that. Half ham is plenty big for us, and his definition of a "small" turkey is something akin to an ostrich. Last year's was 17lb!!

I brine mine for 24 hours, then cook in the oven upside down and turn it right side up for the last hour. It always turns out perfectly juicy, I do think the brining/upside down combo is the best way to keep it from going dry.

This is the recipe I use for the brine:

https://youtu.be/OxXLzNlG1hM

I use ground cinnamon and the sticks as well, same with the all spice and I use dried sage because it's hard to get fresh. Oh and the knorr stock pots instead of veg concentrate paste.

I soak the ham overnight to get the salt out, and I'd stick a few veg and herbs in the soak water too, just for flavour. Then it's done in the oven with cloves and a honey mustard glaze. I'm not crazy about ham, but I love cloves!

CheerLouth

Toots wrote: »

Our local butcher does a "small turkey and half ham" deal for about €50, so we get that. Half ham is plenty big for us, and his definition of a "small" turkey is something akin to an ostrich. Last year's was 17lb!!

Where is this butcher - that's a cracking deal! Last year, my butcher wanted over 100euro for half a ham, an average size turkey & a few rolls of sausage meat. I had to cancel the turkey - couldn't justify the cost of it even though I would have preferred to get it off him.

Doctors room ghost

Goose here.this year it will be full goose and stuffing and a small turkey boned and rolled with a small ham.
Carving knife will be left plugged in and let people take what they want.
A feed of floury golden wonders and a lock of carrots.
And gravy.

Toots

CheerLouth wrote: »

Where is this butcher - that's a cracking deal! Last year, my butcher wanted over 100euro for half a ham, an average size turkey & a few rolls of sausage meat. I had to cancel the turkey - couldn't justify the cost of it even though I would have preferred to get it off him.

It's the Scarlet Heiffer in Leopardstown (Ballyogan)

I haven't ordered this year's turkey yet so I hope he still does it!

Princess Calla

Oh maryanne, I might try pineapples this yr. Like you I cook the ham on Christmas eve....it used to be tradition to have ham sandwiches after midnight mass that was in my mams.

I know it depends on weight. But for frozen turkey what would the ballpark time for defrosting be?

For the price alone I'd love to get a frozen one, but we don't have a big freezer to store it and I'm a nervous nelly wouldn't risk leaving it until last minute to buy it....though I have been in dunnes on the 27th and they still had turkeys left.

Princess Calla

Princess Calla wrote: »

Oh maryanne, I might try pineapples this yr. Like you I cook the ham on Christmas eve....it used to be tradition to have ham sandwiches after midnight mass that was in my mams.

I know it depends on weight. But for frozen turkey what would the ballpark time for defrosting be?

For the price alone I'd love to get a frozen one, but we don't have a big freezer to store it and I'm a nervous nelly wouldn't risk leaving it until last minute to buy it....though I have been in dunnes on the 27th and they still had turkeys left.

I take the turkey out of the freezer Christmas Eve and leave it defrost in the sink. A Turkey crown might suit you. It should fit into a freezer with drawers.

Princess Calla

[Deleted User] wrote: »

I take the turkey out of the freezer Christmas Eve and leave it defrost in the sink. A Turkey crown might suit you. It should fit into a freezer with drawers.

Oh that brings back memories

Yeah I usually get the Crown. I'm hosting Christmas and Stephens day so not the year to chance it really

Spanish Eyes

Load of blx. Have what you like. Turkey leaves me cold, and I do understand that there is knack to cooking it that involves hours of cooking and resting and all that. But I do not like it much. It is just tradition for the sake of it. As for ham, well yes it is nice and juicy and that's all it is.

For a big family gathering OK, the T and H are probably obligatory.

But for a small gathering it is poached salmon with Hollandaise (bought) sauce, and all the usual shyte apart from the stuffing and wind inducing Brussels Sprouts too!

Each to their own. Enjoy anyway.

Doctors room ghost

Spanish Eyes wrote: »

Load of blx. Have what you like. Turkey leaves me cold, and I do understand that there is knack to cooking it that involves hours of cooking and resting and all that. But I do not like it much. It is just tradition for the sake of it. As for ham, well yes it is nice and juicy and that's all it is.

For a big family gathering OK, the T and H are probably obligatory.

But for a small gathering it is poached salmon with Hollandaise (bought) sauce, and all the usual shyte apart from the stuffing and wind inducing Brussels Sprouts too!

Each to their own. Enjoy anyway.

It’s not traditional though.
Old turkey burkey is a yanky invader.
They’re fierce delicate fcukers to rear aswell,always finding new ways to die.
You can intensive rear them indoors and medicate them but free range they are a disaster.
Goose is the traditional Irish Christmas dinner and I’ll be having it here until the day I keel over and die.
Geese are fierce easy to rear.you can’t beat a good embden.