Just to say Migros are selling their frozen ones. I picked mine up last Friday, 3.8kg for 45 francs. With all my Migros Cumulus vouchers they knocked 30 francs off the price so got it for 15.
OH bought a fresh one last Thursday so we've been eating it all weekend. Turkey soup this evening.
We all hate turkey here, so a goose is the way to roll.
fify
Trolling? He is giving a perfectly valid culinary opinion. Turkey is one of the most over-rated birds in existence and most people I know cook it simply out of pre-programmed tradition. Not to mention is is completely unforgiving to being badly (not even badly, just not ideally really) cooked, and in the hands of someone who isn't militarily following a guide and watching it like a hawk while administering regular a basting, it ends up almost intolerably dry like all huge hunks of white breast meat. I tend to horde the dark meat each time we have at Christmas as its the only part I can semi-enjoy.
Duck and goose are much, much tastier and I also always buy a joint of lamb of pork for Christmas dinner just to offset the blandness of that seemingly endless mountain of Turkey.
I don't understand why turkey is being capitalized
It's turkey not (Turkey) dedicated thread. Taste is in the eyes of the beholder. I, for one, cannot imagine Christmas without turkey as one of the major birds served on the table. Having said that, don't mind duck and goose either.
However turkey, as being one of the major attractions of the table and being culinarily superior and reach in proteins, is centuries old tradition observed by us poultry eaters next to chicken. Cannot unfeather any other fowl just as easy as turkey birdie
I realise this may stretch your exceedingly sparse dollop of grey matter, but I am on a tablet and sometimes it capitalises words and I don't notice before posting. It doesn't, however, change the obvious context of the post or even merit being pointed out.
"pre-programmed tradition." aside the St. Martin`s goose still hits our spot.
Only because everyone (except me ) insists on roasting the darn thing. Me, I put it in a covered roasting tin, but I add some chicken stock so it steams more than anything I guess you’d call it. Comes out nice and moist and falls off the bone. My 3.8kg bird will need 2 and 3/4 hours plus another 30 minutes to cook so will go in the oven around 9.45am and I’ll not do another thing with it until I take it out of the oven for a 1pm lunch. Don’t even bast it usually as it’s not needed. Stuffing and bacon wrapped mini sausages will go in the oven too when it’s time for them to cook. Mashed tats and some steamed brussels sprouts and voila - all done.
I prefer the dark meat over light anyway, but that’s okay because hubby prefers light to dark so we’re both happy.
Turkey is dead-easy if you brine it. Just get a digital themometer, sink it in the breast, and put it in the oven at 160 ^C.
The corollary is I would never cook a turkey without brining it first, as it's tasteless and dry without. Waste of good meat.
That's turkey I made last year ...
Turkey prior putting in the oven ...
Interesting, thanks, I hadn't read about brining Turkey before... I shall try impart your wisdom to my family, although it will likely fall on deaf ears.
And that's a turkey, which there's no way it would be served on our table ...
Ararat?
Yes. Brining I think is key. We had ours butchered last Thur, picked up Friday, brined Saturday. Stuff with celery leaves, oranges, a little fennel and onion. Cooked all day Sunday. Delish!
This looks like a "Thanksgiving day " turkey to me
She-bird to the left or she-bird to the right? Pick your right bird pls ...
I used to bake a chicken for Thanksgiving, just because I hate the dry turkey meat. But seeing how Tom in Ticino is a foodie and knows his stuff, I did what he suggested - baked the bird facing down for a juicy breast effect. Once it finished cooking, I drained the juices and turned it over for a few minutes for the breast skin to reach a crispy-brown look. It turned out great!
Thanks, Tom!