Thunderbird Posted December 10, 2011 Report Share Posted December 10, 2011 I know the bloke (Darrin) doing the turkey butchering and cooking on these series of videos. Some of them are pretty good and worth a watch if you're doing Xmas dinner this year. http://www.perfectchristmasdinner.co.uk Quote Link to comment Share on other sites More sharing options...
Zabala Posted December 10, 2011 Report Share Posted December 10, 2011 Well worth a look especially the way he prepares and cooks the legs. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 10, 2011 Author Report Share Posted December 10, 2011 I thought that. I'm almost certainly going to do mine that way. The only thing is, I love crispy skin and resting it wrapped like that makes the skin moist. Small price to pay I suppose. Quote Link to comment Share on other sites More sharing options...
berties Posted December 19, 2011 Report Share Posted December 19, 2011 do my turkeys at work like that for total ease of carving,but the drum stick on a bigger birds you can get to much tendon strands, if you beat the meat make a light score around the leg tip dislocate the thigh and with a twist and a wiggle you can sometimes get most of that tough tendon out,a lot of butchers will remove the drumstick completely when boning a turkey and sell it separately,It still surprises me though that most people will cook there bird whole by choice even after having it boned out in the past,At home we still keep ours whole but closer to the bone closer to the heart Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 19, 2011 Author Report Share Posted December 19, 2011 If you just removed the legs without boning/stuffing them and just cooked them alongside the main bird, what sort of reduction to cooking time do you think that would be as in minutes per LB? Quote Link to comment Share on other sites More sharing options...
berties Posted December 19, 2011 Report Share Posted December 19, 2011 not a lot in it as the heat has to penetrate the thickest part of the breast,i would bone the thigh out as the video and for ease whack a tube of sausage meat in them and roll them in tin foil and roll into a cracker ,I have to use a probe for HACCP and record the temps but the brown meat takes half a hour less if done as a double thigh Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 20, 2011 Author Report Share Posted December 20, 2011 Thanks matey. Quote Link to comment Share on other sites More sharing options...
aister Posted December 25, 2011 Report Share Posted December 25, 2011 i did my turkey the way he said to and it was perfect, my one was heavier than 12lbs so it took a bit longer but the meat was juicy and the rolled legs were taaaaaasty. :good: Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 25, 2011 Author Report Share Posted December 25, 2011 (edited) I did it too, was really good. Edited December 25, 2011 by Thunderbird Quote Link to comment Share on other sites More sharing options...
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