Frozen Turkey dilemma ......

[Ann]

We can't decide exactly the right day to buy our turkey this year, as we do not have enough freezer space so will have to gauge it right to let it defrost for cooking Saturday night/ Christmas morning... we usually have one between 7kg and 9kg - that is if I can find one this year, my friend has tried a large Morrisons and also Tescos today and neither had any larger ones in .................so not looking forward to going on the turkey hunt soon! Can't afford a fresh one, they are SO expensive this year ...

[ummmm]

And they don't even taste that nice :-)

Haven't had turkey in years...

[Ann]

Last year we had a very large (frozen) turkey from Asda - the brand was called Cranberry Foods and it was just delicious, extremely moist. Mind you it depends on the preparation, I copy Jamie Oliver and other cooks and put a whole slab of butter just under the skin - wonderful!

[vodkancoke]

We have to get ours from the local butcher. We need a 22lb at least for the amount of people. Last year M&S had loads of 8kg fresh turkeys left on Xmas Eve (because we needed a 2nd one!) and they were half price. If you can stand to wait until xmas eve then that may be your answer.

[Caran]

Last year I brined my frozen turkey. Thawed it out and brined it for 2 days before cooking. The most tender and moist turkey we have ever had.

[Jemisa]

Why not get two,4 legs 4 wings, the men love a leg don't they?
But if you must have one (hope you've got a big oven) buy it Thursday it will need at least 48 hrs (room temp) to defrost. Don't stuff it with stuffing stuff it with oranges and tangerine's put a nick in the skin (of fruit) & the juices will seep out to help make the most delicious gravy.
Merry xmas.

jem

[Ann]

Brining the turkey sounds interesting carandrog - have never tried that..... also the half price turkeys at M&S would be great if you dare leave it that late (but knowing my luck ....)...second thoughts anyone braving the rugby scrum in M&S or anywhere in town on Christmas Eve deserves a bargain - I never venture out of the house!

[Ann]

Hi Jem - I forgot to say I always do put an orange inside the turkey, it does help to make it moist and I always cook stuffing separately in a tin, can't fancy it after being inside the carcass somehow ...

[Ann]

If the weather wasn't going to turn mild (says up to double figures Wed - Sat) we could have left it to defost slowly in our caravan parked in the drive .... its a brilliant "extra room" to store food at Christmas ..........

[Jemisa]

You're right Ann, not only that the stuffing inside a turkey is the first thing to go sour and it taints the meat & then its only good for the bin. Perhaps others would like to know. I do my stuffing seperate too sprinkle chopped walnuts on the top and flash grill at last min. mmmmm!

jem

[welshlibranr]

Ann, I know, fresh ones are really silly prices!.....I bought a crown from Aldi, they had whole frozen ones too!.........reasonably priced!....maybe try there!....

[Ann]

Am going to call in Aldi first on the way to Asda - I've only just discovered wonderful Aldi! Their mince pies in their cheapest range (Holly Lane 6 for 99p) are the best we have EVER tasted, especially warmed .........

[Caran]

Ann if you want the recipe I'll put it on here.

[welshlibranr]

Ann,I always go to Aldi first nowadays, get what I can there, and then go on to Asda!........I save loads of money, the cooked ham for example is so much cheaper and much tastier, there are so many things that are cheaper and better!......

[Ann]

Yes please carandrog - would like to see it please. Thanks!

[Caran]

Sorry Ann stopped for a game of scrabble (I won).
This is a long one!
Approx 6 litres water
i large orange quartered
125g salt
3 tblspoon black pepper
1 bouquet garni
1 cinnamon stick
1 lspoon carraway seeds
4 cloves
2 tbspoons allspice berries
4 star anise
2 tbsps white mustard seeds
2oog castor sugar sugar
2 onions quartered
1 x 6cm piece ginger cut into 6 slices
4 tbsp maple syrup
4 tbs runny honey
parsley stalks
basting glaze - goose fat and maple syrup.
put water into largest cooking pot or bin or bucket. add all ingredients. stir to combine well.
Remove all trussing and innards from bird. add bird to liquid, top up with more water if not covered. Keep covered in a cold place for up to 2 days.
Take out a go9d hour before cooking. Wipe dry with kitchen paper.
Melt goose fat and maple syrup slowly and paint bird with glaze. Roast for 2.5 hours. Magic!

[Ann]

Thanks Carandrog - have copied and pasted into my recipe file. Can't do it this year as haven't got all the ingredients but worth trying out soon ...