who want a tip for a moist turkey

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tollitt
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
 

Ian

Super White!
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Aldo
I'm getting hungry already! Thanks AM!
 
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tollitt
Love it at least I didn't say who wants a moist bird for Xmas . Lol . Just so you guys know it works for all your meats . We are having rib of beef on the bone . Oh and not one you get from your local supermarket. Costing a little fortune . But it's probably one of the best meats apart from fillet or coby beef
 
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