Bristolian wrote:DB. By any chance are you taking bookings for next Christmas Dinner? Sounds delicious! If I tried turning over a turkey mid cooking there would be chaos in the kitchen. Mr. Bean comes to mind.
Very risky move as all the gravy rushes to his head. You may need to resuscitate.
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Bristolian wrote:DB. By any chance are you taking bookings for next Christmas Dinner? Sounds delicious! If I tried turning over a turkey mid cooking there would be chaos in the kitchen. Mr. Bean comes to mind.
Very risky move as all the gravy rushes to his head. You may need to resuscitate.
Although I don't have any in Thailand, you can get what I think they call lifting forks - two prongs about 4" wide/long and you need two of them to lift the bird and turn it over. I must have cooked about 30 Xmas dinners when living in the UK and never really had a bad one
Always had good luck with turkey, although Mrs m doesn't care that much for it.
Turkey is the standard for thanksgiving in the states (any holiday devoted to food, drink and sports is my kind of holiday!!).
Like Dannie Boy I've probably done 30 turkeys with none being dry. The last few years I've brined the turkey the night before and it came out even more moist!
The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time.
Several have mentioned basting / brining / tenting / and inserting various sources of fat between skin and breast. I've tried most of those. Every one made a moister turkey. But there's a continuum from dry turkey to moist to juicy. Why settle for moist when you can have juicy? On half a dozen different occasions I've showed the stuffing under the skin technique to a friend who was an avid cook. Everyone of them adopted it.
Homer wrote:Several have mentioned basting / brining / tenting / and inserting various sources of fat between skin and breast. I've tried most of those. Every one made a moister turkey. But there's a continuum from dry turkey to moist to juicy. Why settle for moist when you can have juicy? On half a dozen different occasions I've showed the stuffing under the skin technique to a friend who was an avid cook. Everyone of them adopted it.
Never tried it the way you have suggested Homer, but more than happy to give it a try next time.
Homer wrote:Several have mentioned basting / brining / tenting / and inserting various sources of fat between skin and breast. I've tried most of those. Every one made a moister turkey. But there's a continuum from dry turkey to moist to juicy. Why settle for moist when you can have juicy? On half a dozen different occasions I've showed the stuffing under the skin technique to a friend who was an avid cook. Everyone of them adopted it.
My 2 BHT worth - Any roasting, place roast on rack, place water in bottom of pan and keep adding as roast is cooking. Professionals have steam ovens these days and you can buy for home use. This does the same. Enjoy your roast and the gravy that comes with it. Add onions and garlic when you start for extra flavor. The big secret is temp control!
." The only bad beer is the one you haven't drunk yet ." --- the Bible according to Eric!
Never bough a turkey here as not my favourite meat but if you can buy Butterball turkeys here they are injected with a type of basting stock to keep them moist or just pack butter under the skin.
When I was in the kitchen I used to have a injector for doing the job but I doubt if you would find one here.
I once bought a slice from Villa in Huahin(I think it was about the same price as gold)
and wasn't very impressed.
So I started to make my own. I then realised why they were expensive...Labour intensive. I've got 2 different size tins in which I make them.
1 pie would weigh about 1.7 kilo's and the other about 2 kilo's.
I usually have a bit of meat and pastry left over so I make these aswell.
christopher1 wrote:I once bought a slice from Villa in Huahin(I think it was about the same price as gold)
and wasn't very impressed.
So I started to make my own. I then realised why they were expensive...Labour intensive. I've got 2 different size tins in which I make them.
1 pie would weigh about 1.7 kilo's and the other about 2 kilo's.
I usually have a bit of meat and pastry left over so I make these aswell.
Delicious pork pie..jpg
Recipe???
The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time.
christopher1 wrote:I once bought a slice from Villa in Huahin(I think it was about the same price as gold)
and wasn't very impressed.
So I started to make my own. I then realised why they were expensive...Labour intensive. I've got 2 different size tins in which I make them.
1 pie would weigh about 1.7 kilo's and the other about 2 kilo's.
I usually have a bit of meat and pastry left over so I make these aswell.
The attachment Delicious pork pie..jpg is no longer available
looks like we could have a competition Christopher? I have to admit that I havent yet tried making the gala pies, but pork pies turn out very good and everything as good as you would buy in the UK, if not better.
