aldoes mustache
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- 24 Jul 2017
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- aldo
this is what we do in the kitchen . we only get birds that are off the bone they are mutch better to cook with . we put the bird on a tray add a pint and a half of water season the bird . then we put grease proof paper on top then foil seal the tin with the foil . we then cook the bird to around an hour and half to 58 degrees . then take the foil and papper of put the stock in another pan to make your gravy . put the bird back in take to 75 degrees leave to rest for 20 mins . there you have it no dry turk in the house . hope it helps peeps