Christmas stuffing *****THIS THREAD IS NOT FOR MILLSY*****

vinnyt77 According to a Michelin starred chef friend of mine, this has absolutely no impact on how moist the breast stays

Really? Even with a big bird?

-si- Yeah. According to him, if you roast your bird at 170/180 degrees, whatever you do to the skin/under the skin, you’re gonna risk drying it out, as moisture in the breast will just boil away.

His reccos are twofold:

1) Brine it
2) Cook at as low a temperature as you can

To be fair, a couple of years ago, I had some turkey he’d cooked in his restaurant kitchen for 18 hours at 70C, then finished with an industrial blowtorch to crisp the skin. It was mind-blowingly good.

vinnyt77
Bang on. The bacon on top is a delightful pre lunch snack. To much butter under the skin and you end up with to much oil to make the gravy with. Unless you skim it off.

vinnyt77

Bain of my Xmas existence. A dry bird.

Dubman The downside of cooking at a low temp is that you get far fewer cooking juices to make your gravy. And yeah - I always drain most of the fat before making gravy. Got a really handy little jug to help with this…

Cankles-McJeggings I think we can all agree a dry bird is a year round bain…

vinnyt77
I just bend a spoon 90° to remove the fat. As we both know a meat thermometer is what you really need to stop it over cooking and drying out plus letting it rest for at least an hour before carving

All this advice is pointless. This year, Sean will be getting drunk on Cider vinegar and Castrol GTX before filling a kettle and making PAXO balls in his Matty Holland shorts, just like every year before it.

vinnyt77

Veru interesting, vin. I would do mine at 170, it’s never been dry once rested and carved.

I would love to give a long and low temp cook a go, could then brown the top once it’s ready as you say.

vinnyt77 To be fair, a couple of years ago, I had some turkey he’d cooked in his restaurant kitchen for 18 hours at 70C, then finished with an industrial blowtorch to crisp the skin. It was mind-blowingly good.

Sounds immense that. The polar opposite of deep frying it in a barrel of fuel left over from Hank’s speed boat.

So far we know we need to use plenty of butter to stick it in the cavity and keep the big bird moist as you wait for the juices to run out.

Think i have the dvd of this…

-si-
All I’ve eaten whilst here Si. Like to embrace local culture as you know

Cankles-McJeggings turkey weeds

Cankles-McJeggings This has always confused me. Turkey to be safe to eat has to reach 165 to kill any/all pathogens.
Physics dictates it can’t ever get hotter than 70 degrees no matter how fucking long you leave it there.

Maybe ask the ‘guys’ on the Jaguar forum?

Cankles-McJeggings
Hugs x x