Lol... Might need two sittings, then! We're catering for four:)
What will you be having Roy-boy?:cool:
Marco.
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"Bland and boring" compared with Goose! When you've tried a good goose, Adam, you'll know where I'm coming from;)
I do agree though, that a good free-range turkey is excellent (we've had many over the years), but as I said, cooked right, goose knocks it into a cocked hat. The "bland and boring" comment was aimed at turkey crowns, which really are bland and boring, as there's no juicy leg meat, which is where all the flavour is!!
You can't beat meat that's next to the bone.... Give me a nice carcass, legs or wings to gnaw on, and I'm as happy as a sand boy. Breast is for puffs:eyebrows:
:exactly:
Marco.
Ive always cooked the turkey earlier like today for tomorrow. Carve it cold and put it in trays and pour a bit of stock over them and cover with foil. Heat in oven on the day, and you have the most delicate moist turkey out. And you dont get stressed doing it all on the one day. Serving is a doddle too...
Nice day for a bit of drone flying. :)
http://i68.tinypic.com/oj1s3o.jpg
We’ve got a table that seats 6 & a spare table in the garage, one of the guests is bringing more chairs.
There’ll be turkey (for those traditionalists), beef & pork loin with all the usual accompaniments (I’m on pigs in blanket & veg prep duty). There’s mince pies, xmas pud, chocolate trifle for dessert(s) + I’ve put a cheeseboard together washed down with my usual plonk [emoji4]