Usually by this time of year I’ve bought my turkey for Christmas from Migros. However, was late looking for them this time around and so far the only ones seen have been in Aldi or Lidl at 3.8kgs; a bit big for just 2 of us - I usually get a 2.8kg one. But although Migros does have turkey stuff they don’t seem to have turkeys themselves. Been into both a big store and a smaller one and neither had them.
Wandered into a Coop yesterday and didn’t see any in there either.
Are they in short supply this year? Or just not popular enough so the stores have stopped stocking them?
I bought a Lidl frozen one a few years ago. Apart from being too small, it was dry, tasteless and a never-again experience.
I order a free-range one from COOP which are really good.
The last couple of years I didn’t and just turned up a couple of days before Christmas and hoped for the best.
It adds a bit of excitement to Christmas.
We’ll have our first European turkey next week…We’ll see how it goes. My sister used to raise turkeys. My sister is a procrastinator extraordinaire. One Thanksgiving, by the time she got the old tom topped and tailed, he would fit in her professional Wolf oven, but we would have had to wait 2 days for him to cook. We cut him in half with a saw.
P.S.: We never had lamb unless I intervened…otherwise it was hogget.
I usually find a stuffed turkey boob is more than enough for two, with enough left over for at least one more meal.
Plenty of those available in the supermarket chill cabinets.
A little too much this year - next year I’m ordering one.
I didn’t see a single Turkey in Migros or Coop(s) over the last few days and was deciding what else to cook when one (just one) appeared in Coop this morning.
Then I saw another customer with his eyes on it but I was closer. It’s mine! 6Kg.
Dry rub of sea salt, mixed ground peppercorn, onion, garlic, pimentón, and chipotle, rubbed under skin and into crannies. Then a little baking powder smoothed onto the breast and leg skin (changes the pH and crisps skin). Into the fridge nekked for a day to wait for the skin to dry. It’s a lovely bird of 4 kg.
Used Serious Eats method of cooking: Pre-heated a pizza stone at 250C for an hour on lowest tray. Unstuffed oiled turkey went on a rack in a low-sided roasting pan placed directly onto the stone. Oven immediately lowered to 150C. Less than 2 hours later, this is what it looked like. One of the best turkeys I’ve ever cooked! Now working on the second pot of 2 litres of slow-cooker turkey bone broth.
Mine just goes into my big pot for turkey (only thing I use it for ) with some gravy, cook for however long it needs. Comes out nice and moist, often falling off the bone.
Just pour the gravy into the pot/casserole you’re using. It has a lid so turkey just cooks away in the gravy. Since we didn’t have a turkey this year, just the turkey breast, I put that, a couple of potatoes and some brussel sprouts all in the pan for about an hour in the oven at 200C. I’ve never roasted anything in my life, anything like that will either be cooked in gravy or with water.
) with some gravy, cook for however long it needs. Comes out nice and moist, often falling off the bone.