Dubman vinnyt77 68C I cook all my poultry at between 68-70c it’s never dry and I’ve never had food poisoning from it.
seanc80 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?
Smallman1 seanc80 Will you have monstrous full vaginal lip hair & wear comfortable flat shoes when tasting? Lol!
vinnyt77 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…
LT42 Hope all our Yankie brothers and sisters are enjoying Thanksgiving too. I assume they’ll all be thankful for Prog and NoseBleed Techno. 🍖
Cankles-McJeggings 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.
vinnyt77 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. 👍️
Along_the_Wire 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.
vinnyt77 Along_the_Wire Hugo is the Hugh Fearnley-Whittingstall of Christmas dinners. Irrelevant, and probably a nonce.
BlainSA I cook my turkey upside down until near the end for browning. Always had moist breast like that.
RichM The correct thing to do is not have turkey at all, such a shit choice of meat. Some kind of beef joint is the only option here. Which also means no stuffing required
