I’d ate that
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It might look shite but id say it tastes unreal
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Unrale @TreatyStones @KKUltra. The smell wafting around the kitchen is incredible.
Turkey juices to be added Christmas Day although hard to see how current batch can be improved upon.
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Im drooling.Unrale.
I’ll be adding white pudding to the sausage stuffing this year. It’s going to be off the chain.
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I promise myself every year that we’ll change and do beef or lamb but inevitably end up with turkey. Anyway I’ve the whole clan coming this year so turkey and ham twill be
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I’ve the bread sauce made.
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A boy da kid:clap:
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Outstanding. That’s the main course sorted.
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I cooked a massive shoulder of lamb for 14 adults and 6 kids last night…home made flatbreads, roasted veg, spicy and yoghurt sauces and a few hassleback spuds for the traditionalists.
I won’t have to lift a finger again now til the new year
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I’ve eleven adults and three kids here tomorrow. I’ll be running the show. But I’m a great delegator
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Also your annual reminder that estimated cooking times for turkey are way way over
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I teased with the idea of a beef wellington one year but quickly dawned on me I’d eat over half of it myself alone, let alone the other men. Turkey and ham has grand bulk to it and is relatively straight forward and cheap.
A bbq beef brisket is something I’d be willing to give a go. Maybe a salmon wellington then.
A former colleague of mine has lasagna every Christmas. A veggie alternative goes down well too even with the omnivores. Obviously keeps and reheats well and when I’d be sending him my leftover sandwiches pictures he’d send back a big slab of lasagna in between two pieces of lightly toasted bread and I’d nearly swap.
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I found that out last year. We ended up sitting down for dinner at 2 as opposed to my planned 3pm sitting. It worked out much better, so I’ll be doing the same tomorrow.
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A proper Roaster feed. Chips and coleslaw on the side there and you’ve got a meal.
I’m going to trial a black pudding and apple salad starter tomorrow. Honey mustard dressing. Not done it before but I’d imagine it will be straight forward enough. Few crispy rashers crumbled over it
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You can knock at least an hour off what they recommend if not an hour and a half. There’s no size of a turkey should be in the oven for more than three hours I reckon
The Turkey can never be ready too early. Get it in first thing and out once the temps are right. A meat thermometer is the only job. 2 hours resting time then would be ideal.
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One for the things that are wrong thread.
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