General Chat

Hello Sandie,

Hope you had a good one, I love chicken and to be honest would have been quite happy having one for xmas!

Have a good New Year Sandie & Marilyn!

Annx

Hi **Ann**~~~

Glad you enjoyed your Turkey, we don't have one now since having an iffy one many yrs back ( think it was Easter time )
We had chicken, but as Ann says in her earlier post I always turn my chicken breast down for at least halfway thro the cooking , I don't eat the breast meat but it does make it more moist.
Seasons greetings

*•.¸ (¯`*•.*•.¸ (¯`*•.¸$parkling$andie¸.•*´¯)¸.•¸ ¸.•*´¯)¸.•*
xx

Happy Days....Ann. your bound to feel sick if you eat the lot !!!!


I'm leaving mine tomorrow after 10days !! of sheer joy ,but need a rest of the name 'Grandma' I'm sick of it ...LOL

Got others to face back home Yet !!

Happy New Year Ann........

Marilyn x

Hi Marilyn,

Glad you had a good day, am now eating several after eights, and am begining to feel a little sickly!

Had a good day with the family, first one with 2 grandchildren! They were both little stars......the 2 year old stayed over as he was whacked by 7pm...the little imp was up and shouting nannie at 4.30am!! he came in bed with us and fell back to sleep after half hour of constant chatter till 8am..........so not too bad, then mum dad and baby came back for lunch today, but had to leave at 4pm for in-laws..........sigh of relief!!

Annx

Hi Ann,

Yes I'm stuffed as well .....got to get real and eat sensibly now.......
only when I've finished all the wine and chocolates ..LOL

JAWS will be waiting for me in Feb....
Glad the turkey turned out delicious and scummy .

Hope you had a great Christmas .

Marilyn x

Just to let you know the turkey was scrummy!!!!!!!!!!!! The roasties /parsnips were crisps and the xmas pudding was to die for!

Am reclining on the bed getting over 2 days of eating!

Hope you all had a lovely day yesterday!

Annx

hi, the secret to a moist turkey is after one hour of cooking, take out every 20 mins and baste all over with the juices.

i know it sounds a real pain, but when its cooked it really is moist.

i cover with strips of streaky bacon for first hour and place a lid of bacofoil gently over the whole turkey.i also put a whole onion into the turkey, not stuffing, do that separately.

cooking time is 20 mins per pound plus 20 i think and set at 200c.

happy cooking to all and hope you all enjoy your christmas dinner whatever you make

florencex

Thanks everyone!!!! Was thinking of cooking it breast down Ann......heard that one somewhere a few years back.

Lindsey..........dont think he will go with that idea, we still have 4" of snow here in Wales!

Hello Marilyn.........Jaws didn't get you then? lol

Now I have the problem at what temp and for how long.........do I go with Fast Marilyn (excuse the pun) or take things a little slower, it weighs 6kg and every site tells you different...........I usually get the breast only, but this one is the full edition!!

Well all have a lovely xmas and a good New Year, hope we dont have "Our Xmas Disaster " thread after the hols lol

Keep warm

Annx

I ALWAYS end up reheating a lot of meat!
Being a 'meany', I've noticed that bigger packs of, say, mince are cheaper than small ones, so I cook a batch of about 3 meals - be they mince & tatties, stews (of all variety of meat), eat one and freeze the other two.
It's cooked - so there should be no problem.
Just be sure it's piping hot all the way through.

Hi **Ann**,

I always cook my turkry upside down and then all the juices go into the breast.Has always worked for me. Just turn it the right way up for the last 20 mins to brown off. Happy Christmas

Ann

Thanks Chris.My reheated mince has always been ok.

Eddie - snap - only because son has swine flu - Christmas dinner put on hold - probably New Year. Oh but the lovely bowls of fat to make roasties as far as possible over the next few months!

Marion I cook a large 9 lb ham every Christmas and smaller ones thoughout the year. Now son will not eat cold so a minute in microwave does the trick. As long as anything is thoroughly cooked do not see and never have found a problem.

Hi Ann....hows you ?

Just shove it in the oven on full blast for 2hrs.....PERFECT every time !! NO FOIL ..


Very juicy and moist......will not dry up when cooked fast.

MERRY CHRISTMAS... Ann... Marilyn x

Ive only ever cooked one once so i cant advise lol.
Part cook your potatoes drain and a good dousing of oil for your roast pot's

Ive got family here on Mon so I thought I better have a change of menu
Can i ask all you budding chefs/cooks.Is it true you cant reheat pork or ham?
I've heard that a few times but cant find it on here.
I use pork mince as i dont eat beef, i often reheat leftovers and found no problem.
I've bought a cooked ham on the bone,so i must have it cold Is that right??
Dont want to poison them lol

Marion

I found the best way is to get a goose instead. As a bonus the fat is perfect for roasties (you must use maris piper 'tatoes)

Gordon cooked one on C4 last night. I am not joking, he put that much stuff on it, up it, and under the skin, it is a wonder you could taste the damn Turkey. In the Daily Mail, today, Heston is telling you how to cook the perfect Turkey. I wouldn't let that man cook my dogs dinner.
Just use common sense and plenty of time.
Julia in Derbyshire

Have beef. That's what we're having - with Yorkshires. yum yum

Jill

Maggie - we are not all lucky to have a chef for SIL!!!!!! Poor lad needs a rest and someone else to cook for him. happy Christmas

Let the son in law do it!!! LOL

love this, send the OH into the garden !!!

Preparing the Charcoal BBQ for Grilling Turkey
Clean the cooking grill and remove left over ashes from previous use.
Prepare and light the charcoal.
Once the pile of briquettes turn white, carefully use a metal utensil with a handle to make two separate piles of briquettes.
Place each pile of briquettes on opposite sides of the BBQ grill with a space in the middle.
Place a drip pan between the briquettes to catch the drippings. Use the drippings to make gravy if desired.
djust the vents and charcoal amounts for a cooking temperature of 325 degrees Fahrenheit.
Keep gill lid closed and only open to baste the turkey every ½ hour.
Add charcoal as needed during cooking.


Read more at Suite101: BBQ Grilled Turkey: How to Grill a Whole Turkey on the Barbeque http://www.suite101.com/content/bbq-grilled-turkey-a148211#ixzz18t5oaRE7