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Plans for the turkey, ham or something else.

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Comments

  • #122
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    ReginaldSmythV wrote: »
    I’d be raging if my turkey wasn’t fairly dry as that’s the way I’ve always had it I love it that way. As the mother always said, if I wanted moist turkey I’d have bought a couple of chickens.
    That’s why there’s no brining, no basting, no upside down cooking, no butter, etc for me.

    Same here. We want dry turkey. We baste, for flavour, but cook until dry. Sacrilege to many, I know, but we like it.


  • #123
    drunkmonkey
    Registered Users Posts: 28,086 ✭✭✭✭drunkmonkey


    Just looking at Jamie's olivers turkey he only bastes the once. Looks perfect. Lashings of butter my kinda chef.
    Don't want to get this wrong....it's our first turkey at home. Want is nice and moist with lovely crisp ediable without cracking skin. I always love the skin off the turkey, usually get it all to myself.


  • #124
    [Deleted User]
    Posts: 7,712 ✭✭✭ [Deleted User]


    Francis Cuddly Theorist wrote: »
    Same here. We want dry turkey. We baste, for flavour, but cook until dry. Sacrilege to many, I know, but we like it.

    Definitely blasphemy but I’ve tried the moist one and wouldn’t like it at all. Just what you get used to over the years I suppose.
    drunkmonkey wrote: »
    Just looking at Jamie's olivers turkey he only bastes the once. Looks perfect. Lashings of butter my kinda chef.
    Don't want to get this wrong....it's our first turkey at home. Want is nice and moist with lovely crisp ediable without cracking skin. I always love the skin off the turkey, usually get it all to myself.

    Is that this years one that he rests unwrapped for about 3 hours?


  • #125
    drunkmonkey
    Registered Users Posts: 28,086 ✭✭✭✭drunkmonkey


    ReginaldSmythV wrote: »
    Is that this years one that he rests unwrapped for about 3 hours?

    Well spotted I just checked it's the 2015 one, he says rest for 2hrs, Mrs not into it reckons the turkey will be cold. We're debating about a meat thermometer, she reckons no need and I'm the one thought her cook a whole chicken.


  • #126
    [Deleted User]
    Posts: 7,712 ✭✭✭ [Deleted User]


    I wouldn’t mind the resting, though the length seems a bit like overkill, but I’d throw a clean tea towel over it or wrap it in foil to retain a bit of heat.


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  • #127
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    L1011 wrote: »
    Weirdly today there was no exit queue - once you got on to the main aisle you were out in one light sequence - but getting around and getting spaces was horrible. People were stopping in the aisles if they saw you going near your car with a trolley so you could be stuck for minutes at a time.

    Last couple of years I've been used to a five or six light sequence exit, or worse.

    They’ve definitely changed the light sequence this year because getting into maynooth from the kilcock side takes forever at the moment


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