Ways to roast a turkey

badjak said:
I stuffed the turkey with lemons and onions....
And they are around 4 kg here
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The lemons and onions or the birds? JK. I'm assuming the turkeys. Which is probably why you don't like it, as I'm guessing they don't cook up tender and juicy.
 
SandwichShortOfAPicnic said:
One year I saw that some Americans deep fry their turkey in these big vats of oil with a burner underneath.
I got very excited and purchased a kit with a big vat to fry the turkey.
After nearly bankrupting myself buying enough oil to fill it I set it up on the balcony and armed with all the wildly varying advice the internet had to offer I plunged the turkey into the bubbling cauldron.

Unfortunately I had not picked the right advice and the turkeys internal temperature took an eternity to reach the safe to eat zone by which time the outer turkey was drier than the proverbial - insert Sahara or nun joke here depending on your disposition 😇

Grappling that desiccated monster from the enormous witch’s vat to be greeted by a Christmas vision Stephen King would fail to top still haunts me now 😂
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My DH used to fry turkeys. It always turned out great, but does indeed use a lot of oil. I like smoked the best anyway.
 
JAS_OH1 said:
The lemons and onions or the birds? JK. I'm assuming the turkeys. Which is probably why you don't like it, as I'm guessing they don't cook up tender and juicy.
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Not sure I understand?
I quarter or halve onions, same for lemons.
Then I. use those to put inside the cavity of the turkey, which gives juices inside and actually makes the turkey quite tender (esp the lemon juice), unlike the turkeys I have had done by others.
I think cooking in the weber also helps.

I just prefer chicken!
 
badjak said:
Not sure I understand?
I quarter or halve onions, same for lemons.
Then I. use those to put inside the cavity of the turkey, which gives juices inside and actually makes the turkey quite tender (esp the lemon juice), unlike the turkeys I have had done by others.
I think cooking in the weber also helps.

I just prefer chicken!
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I was making a joke about 4 kg lemons and/or onions...

A 4 kg bird is small. Here in the US they are huge and meaty (average 8-11 kg). I just was thinking that a 4kg bird might be bony and not have much meat on it.
 
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Ahhhh
I didn't pick up on that :scratchhead:

Yeah the birds are mostly around 4 kg and only available around christmas as they are imported
And Zambia does not allow import of poultry (at least thats me assuming it is still the case).
One year we were without as they (shoprite, big South African retailer) were too late applying for import permission :wink:
Lot of people were very upset
 
Stuffing is always wetish. It absorbs all the turkey juices and isn't exposed directly to heat so it never dries out, like dressing does since it's in a pan and is exposed to heat the entire time.

Stuffing and dressing start out the same. Stuffing becomes stuffing because it's  stuffed into the cavity. Dressing is cooked in a separate pan.

I only ever put a compound butter in the turkey cavity and under the skin. Since I used to start the turkey breast side down, the butter bathed the inside of the breast during first half of cooking. Now that I spatchcock, don't have to worry about that.
 
badjak said:
Ahhhh
I didn't pick up on that :scratchhead:

Yeah the birds are mostly around 4 kg and only available around christmas as they are imported
And Zambia does not allow import of poultry (at least thats me assuming it is still the case).
One year we were without as they (shoprite, big South African retailer) were too late applying for import permission :wink:
Lot of people were very upset
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The one I've ordered is 3.45 Kilos - serves 4 to 6
 
medtran49 said:
Stuffing and dressing start out the same. Stuffing becomes stuffing because it's  stuffed into the cavity. Dressing is cooked in a separate pan.
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Simply a language difference but we call both 'stuffing' in the UK. Dressing is only used in culinary terms for salad dressing or (curiously perhaps) dressed crab, which is simply cooked crab flesh taken from the shell and then packed back into it with nothing else included.

I cook stuffing in the neck end of the turkey as if you add it to the cavity it slows cooking time. I also bake it in a dish.
 
Morning Glory said:
Simply a language difference but we call both 'stuffing' in the UK. Dressing is only used in culinary terms for salad dressing or (curiously perhaps) dressed crab, which is simply cooked crab flesh taken from the shell and then packed back into it with nothing else included.

I cook stuffing in the neck end of the turkey as if you add it to the cavity it slows cooking time. I also bake it in a dish.
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My family and I never called stuffing dressing. It's stuffing no matter if it's inside the bird or in the pan.
 
I used to do whole with my sage and onion stuffing.
but years ago space was at a premium in my oven so I bought rolled stuffed in bag breast. Tegel do them. I've posted before.
Daughter is doing xmas this year. I'm supplying lamb and pickled pork. D.i
L is supplying same Turkey roast.

We'll see how that goes. Lol

Russ
 
I don’t even remember what recipe I used last time - probably stuffed with aromatics (onion, lemon, fresh herbs) and roasted in the oven.

I’ve wet-brined and dry-brined in the past, and I do remember one year of cutting the whole turkey up first and laying the pieces over a big tray of stuffing, roasting that way, so sort of spatchcocked and then some. That worked really well.
 
TastyReuben I did something like that.

Deconstructed Turkey.jpg


A riff on Ted Allen's Deconstructed Turkey - so dang easy!
That's fresh Sage under the skin ...
 
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