I couldn’t agree with you more Jean. If the turkey is dry it’s been cooked incorrectly. My Granny use to put it in at Halloween, practically, and then would complain it was dry! Turkey is absolutely delicious when done right, just make sure it’s MOIST MOIST MOIST! Sorry Jean.
Nice post, I’ve been reading about brining the turkey and would recommend people look into it as it sounds like a lot less effort and retains moisture better.
Also there was something to do with cooking it upside-down so all the juices drain to the breast. I’m trying it this year for the family, though I’m only a novice chef I’ll admit lol
I would cook a turkey for longer than Nigella’s guidelines – and it never comes out dry. A 6.75kg bird takes a good bit more than 2.45 hrs in my experience – best way to keep the meat from becoming dry is to soak some muslin in butter and wrap the bird in it (it browns beautifully), and to pour some cider or wine in the roasting tray (under the bird which should be on a rack).
I bought a turkey roasting dish 2 years ago from Aldi; the lid is ribbed and it’s great for all roasts (not only turkey). I don’t understand what all the fuss is about, the meat never comes out dry with my “magic” roasting dish and I don’t even need to baste the beast! It’s so easy, I have cooked turkeys, chickens, leg of lamb and beef in it and even though I am not a very experienced cook, it always comes out perfect. I can’t remember the price (it would have been less than €10 or else I wouldn’t have forked out the money) and the best cooking utensil investment I’ve ever made.
I loved Nigella’s tips. It also helps to keep everything you do logged, in case there is a need for later review. Though, I must say that when growing up and my father began to review his log with us, to let us know how it got it just right, we were oftentimes too bored to listen. Our favorite log entry, however, was the Christmas year when he forgot to check to make sure the stove was turned on. The TV turkey dinners were okay that year.
Wednesday 16 December, 2009 at 10:22 am
I couldn’t agree with you more Jean. If the turkey is dry it’s been cooked incorrectly. My Granny use to put it in at Halloween, practically, and then would complain it was dry! Turkey is absolutely delicious when done right, just make sure it’s MOIST MOIST MOIST! Sorry Jean.
Wednesday 16 December, 2009 at 1:17 pm
Nice post, I’ve been reading about brining the turkey and would recommend people look into it as it sounds like a lot less effort and retains moisture better.
Also there was something to do with cooking it upside-down so all the juices drain to the breast. I’m trying it this year for the family, though I’m only a novice chef I’ll admit lol
Wednesday 16 December, 2009 at 4:03 pm
Hi
Are you sure about these timings for cooking. AN 11.5kg bird is 25 pounds. 4 and a half hours for 25lb is 10.5mins a lb? Is this right?
Wednesday 16 December, 2009 at 6:30 pm
I would cook a turkey for longer than Nigella’s guidelines – and it never comes out dry. A 6.75kg bird takes a good bit more than 2.45 hrs in my experience – best way to keep the meat from becoming dry is to soak some muslin in butter and wrap the bird in it (it browns beautifully), and to pour some cider or wine in the roasting tray (under the bird which should be on a rack).
Thursday 17 December, 2009 at 11:02 am
What about cooking a turkey that is boned and rolled with stuffing? Any tips on how to keep it from drying out when cooking ?
Saturday 19 December, 2009 at 5:31 pm
I bought a turkey roasting dish 2 years ago from Aldi; the lid is ribbed and it’s great for all roasts (not only turkey). I don’t understand what all the fuss is about, the meat never comes out dry with my “magic” roasting dish and I don’t even need to baste the beast! It’s so easy, I have cooked turkeys, chickens, leg of lamb and beef in it and even though I am not a very experienced cook, it always comes out perfect. I can’t remember the price (it would have been less than €10 or else I wouldn’t have forked out the money) and the best cooking utensil investment I’ve ever made.
Monday 17 May, 2010 at 1:49 pm
I loved Nigella’s tips. It also helps to keep everything you do logged, in case there is a need for later review. Though, I must say that when growing up and my father began to review his log with us, to let us know how it got it just right, we were oftentimes too bored to listen. Our favorite log entry, however, was the Christmas year when he forgot to check to make sure the stove was turned on. The TV turkey dinners were okay that year.