Heard on the Radio (James Martin perhaps?) that you should aim to ‘cook’ the turkey at least 60-90 minutes before carving time, so it rests. Obviously you’d cover with tin foil, but anything else to keep the heat in? Blanket?

I’ve done it with red meat and chickens, but not rested for that long…

Anyone else think 90 is a bit long?

It will, however, free up the over for the other goodies!

DrP

I usually rest it for about 30 mins whilst I cook all the other stuff (pigs in blankets, stuffing, cauli cheese etc) that won’t fit in the oven with the turkey in it! Always worked fine for me 🙂

I just cover it in foil – to be honest the kitchen is uaully thermo-nuclear by then so theres bugger all chance of it ‘cooling’ as such!

I’ve heard of cooking the turkey upside down to keep it juicy.

Reads thread title.

Opens thread.

Is disappointed.

Closes thread.

Brining

Lol @ Gary_C!

Tend to cover the Chicken/Turkey in a butter sauce.

Never cooked a Turkey, but seen it usually done upside down with bacon all over it. Always moist, but still Turkey 🙁

Cook upside down sir.

We’re having a cockerel.

There are websites dedicated to that sort of dirty talk Sir.

fifty shades of grey

Gordon Ramsay suggests you rest the bird for as long as you cook it, the meat doesnt have to be that hot as you are pouring red hot gravy over it. Huge amounts of lemony garlicy butter under the skin and plenty of streaky bacon on the bird is the go for keeping it moist, although Im cooking goose myself, mmmm.

Baste well with melted butter, cover in streaky bacon. Add some water under the wire tray and bung a couple of onions in there.

Oh, and cook it the night before. You’ve got enough to be doing on the run up to dinner.

Baste well with melted butter, cover in streaky bacon. Add some water under the wire tray and bung a couple of onions in there

..Are we still talking about turkey?

My mum used to cook the turkey on Xmas eve. This worked out fine until the year I discovered the ale. And came home from the pub with munchies. I only ate one leg and tore a bit of breast off. Could have been worse….

Lol at Derek ^ my mother used to cook the Sunday roast on Saturday night until teeth marks started to appear in it on Sunday morning lol

I remember reading somewhere that you shoud rest meat for however long you’d cooked it. **** that, I’d be ravenous!.

I’ll spend most of the morning basting my own sausage.

Tried phil vickery’s method last year and it was very good.Its on phil vickery tv highly recommended.

We’ll be having roast beef instead.

Mmmmmmm – dead cow product 😀