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

seanc80 Soz, petal. Was all the talk of inserting your meat thermometer into the gap betwixt breast and thigh?

    vinnyt77

    That’s quality, vin. Food for thought, sorry not sorry.

      I cook all my poultry at between 68-70c it’s never dry and I’ve never had food poisoning from it.

        I might try a Meatloaf this year, bedecked with pistachio and various Eastern spices.

          LT42 I might try a Meatloaf this year, bedecked with pistachio and various Eastern spices.

          Will you have monstrous full vaginal lip hair & wear comfortable flat shoes when tasting?

              seanc80 I’ll arrive into the kitchen with nothing but an open mind and a Santa hat on.

                  LT42 I’ll arrive into the kitchen with nothing but an open mind and a Santa hat on.

                  Hopefully you’re getting one of these from Santa…

                    seanc80 Will you have monstrous full vaginal lip hair & wear comfortable flat shoes when tasting?

                    Lol!

                      Hope all our Yankie brothers and sisters are enjoying Thanksgiving too. I assume they’ll all be thankful for Prog and NoseBleed Techno. 🍖

                      vinnyt77

                      So how do you gauge how long per kg what ever?
                      Reading there’s little to no juices cooking it like this has virtually ended any chance of this happening though. I’m married to one dry bird, don’t want my Xmas ruining anymore than it is already.

                          I have no idea how to make stuffing lads.

                          Hope that helps!

                            Cankles-McJeggings Yeah, it’s a bit of a lottery. At 150/160, a 5kg bird takes 4 hours in my experience - assuming it’s at room temperature when it goes into the oven. Christmas dinner at ours is (literally) a moveable feast. It’ll be served 90 minutes after the turkey is ready.

                            Hungry? Have some beer and Bronson. 👍️

                              We need Hugo to post a war and peace about ideal temperatures to maximise moistness and allow enough juices for the gravy. That no-one will read.

                                I cook my turkey upside down until near the end for browning. Always had moist breast like that.