The cookery thread

[SiMania]

I hope they all like ginger!

[Chest Rockwell]

What is this? You ale wankers get back to your own thread!

 

Mulled wine, moving onto port when the cheese comes out is all I'll be serving!

Edited December 22, 2016 by Chest Rockwell

[Dead Mike]

What is this? You ale wankers get back to your own thread!

 

Mulled wine, moving onto port when the cheese comes out is all I'll be serving!

 

Grim tipples at Chez Rockwell

[Gus Mears]

 

Mulled wine,

 

 

Chest having an absolute Weston here.

[Thunderplex]

The house has that wonderful smell of roast turkey and the bacon that is basting it. Love Christmas.

[Gus Mears]

Would imagine the guests will be a bit annoyed that you've cooked it on the wrong day though.

[Onyx2]

Turkey boned, rolled and trussed.

 

 

Stuffed with sage and onion. 2 hours roasting should do it. Didn't quite get enough skin on it so might add some bacon to the exposed end.

[Thunderplex]

Would imagine the guests will be a bit annoyed that you've cooked it on the wrong day though.

Due to my strict Victorian values, we go 19th century style and have Christmas Dinner on Christmas Eve. Leaves tomorrow free to visit the relatives and less stressful.

 

Turkey boned, rolled and trussed.

Stuffed with sage and onion. 2 hours roasting should do it. Didn't quite get enough skin on it so might add some bacon to the exposed end.

Looks excellent. Will need to try that one year, can't get the bastard in the oven to temp. Breast is at 167, but legs still at 155 for some reason.

[Onyx2]

Can't get the bastard in the oven to temp. Breast is at 167, but legs still at 155 for some reason.

You work in Fahrenheit? You are old.

 

Legs cook slower due to the large amounts of myoglobin and collagen. It's the classic turkey dilemma. There are quite a few solutions but they're probably all too late for you

[Gus Mears]

 

Call me Snoop Dogg cos' I've got some massive joints.

[Onyx2]

Top drawer.

[Sergio Mendacious]

Those look top notch, Gus.

[Thunderplex]

 

Can't get the bastard in the oven to temp. Breast is at 167, but legs still at 155 for some reason.

You work in Fahrenheit? You are old.

Legs cook slower due to the large amounts of myoglobin and collagen. It's the classic turkey dilemma. There are quite a few solutions but they're probably all too late for you

You can cook it upside down on trestle, ice the breasts before cooking or just keep the breast moist with bacon.

Yes. Yes I am. Also, most of my cookery books are American, and BBQing is always in fahrenheight so I just default to it. Turned out fine with some deftly placed foil. Already smothered with bacon, of which I ate most of as I was cooking.

 

 

Call me Snoop Dogg cos' I've got some massive joints.

Just finished a frigging enormous Christmas dinner, but they have made me hungry.

[Gus Mears]

Have to say, that beef was wonderful. Worth the forty bob and plenty left for next few days. Cheers for the advice and kept it simple with a mustard, salt and pepper rub. I'll be posting the occasional turkey update to break up the cooking marathon.

[Gus Mears]

This were the Crimbo bird. Phwooooaaar.