Talking turkey

Buy a tin foil tray as @JWK suggests, try to get one to fit your roasting tin to make it more stable, as @"M" suggests for cooking. I would cook for the first 1/2 of cooking time upside down, then turn breast up to finish and brown off.
I want to deal with the stuffing, packet mixes , some are okay if added ingredients, sausage meat, chestnuts and cranberries all an option. Sage & Onion, 2 slices of bread crumbed 1lb white onions boiled, and sage, fresh is best but dried is ok. Mix altogether, pour into a greased dish, should be soft but not runny, can be prepared a day or two in advance. Pop into oven 30-40 mins before serving, with a little butter for a bit of crunch on top. I would use dripping but not an option if you want any. If you go with other types cooking seperate in dishes is nice.

 

Remember if you are going to stuff the Turkey, the stuffing has to go in cold. What I do, is the day before, will simmer couple celery and one onion in very little water (more like steaming ), till tender, then put in fridge. Next morning throw it in a huge bowl, with two eggs, broken up pork sausage, hand full of walnuts, one cubed apple, sage, lots of pepper, and some salt and sage. So all is cold. Then stuff it. That is my stuffing, which has evolved over the years.

 

Thanks for all the tips, as well as for the stuffing. I shall definitely incorporate some of the ideas on the day. I have some family staying a few days so I think the leftovers will not go to waste.

Well, I manned up as they say and went off to the local butchers, having got all the lingo rehearsed. Unfortunately as soon as I entered the shop I felt it wasn't right. Firstly the butcher happily chatted to some already-served customer on her way out an inordinately long time while I was standing there. His skin looked like he'd never been outdoors, somewhat like a battery chicken skin colour and he was eating a sandwich, half of which was lying unceremoniously on the counter between us. Humph. So much for charming village shops with friendly staff in striped aprons and cheery welcomes!

I didn't want to be rude and just walk out so went through the motions (I was not entirely happy when he went into the giblet in or out discussion with some gusto!) and then said I'd think about it, rather weak I know but ... (I'm sure he was inwardly doing theatrical rolleyes). Frankly I couldn't wait to get out of there. Gosh, I almost swooned when he told me the price.

Anyway, rushed off to Sainsburys in the local town. Lovely lady took me under her wing, talked me through the whole thing, and it was ordered for pick up. It is 4-5kg I think which seems big but it was the smallest possible one. As long as there is enough that will be fine. So. Result!

Thanks everyone.

 

Bravo, GG
Firstly, for knowing when to bow out (with your local butcher) but mainly for your determination, perseverance and .... result!!

Best of British when you come to make your meal - I just know it will be a roaring success and you will feel so proud of yourself and your guests will be very impressed! Bravo indeed!!

 

Well, to be honest I think I may have soured the atmosphere with my opening gambit which was to tell him I am vegetarian. Talk about, if looks could kill ...

 

not the end only the beginning

 

Judgemental irriot, that butcher!
He should have been rubbing his hands in glee: "Wow, a vegetarian who WANTS to know about turkey!!": talk about missing a business opportunity ... with a little bit of lateral thinking, he could have been asking about what a vegetarian eats for Christmas dinner and then turned his thoughts on how to diversify into that market while still assisting the vegetarian community in choosing choice cuts for their non-vegetarian friends/family. What a numpty turnip he turned out to be then Send him to Spec-savers: he's clearly short-sighted

 

I forgot the dry bread cubes in the recipe above. And I find those cubes that is NOT seasoned, as I want to control the seasoning in the stuffing.

 

I found that a couple of times with turkey until I 'overcooked' it once, I cooked it slowly for a loooong time it was much better!!!!

 

Even after 45 years of Turkey roasting I will double check the length of time on my go to list per pound --stuffed. But my mom, would jack up the heat to 400 degrees for the first hour then slam it down to 325 degrees for the balance of the time. The last 2 hours of roasting was, to uncover the bird from foil, and to start the basting process,, every 20 mins. I never had a dry turkey ever. Also initial butter rub is good on the skin. you know the turkey is done when the leg wiggles .

 

It looked like it should, nobody complained, so I suppose it must have been ok. More probably everyone was being polite It was huge though, it only just fit on the largest charger in the house. The veg and everything else was nice though.
It was a bit like the Keystone Cops in the kitchen with two grown men trying to get the bird in the bag thingy without touching it

Think I have done my bit, so figure that was a one-off. Got to say it took two days of airing the house to get rid of the smell!

Thanks for all the help.
GG