Where to buy a Turkey

Little1


Joined: 05/06/2008
Posts: 70

Message Posted:
05/12/2008 12:21

As Christmas is approaching and everyone is getting very excited, i was wondering where the best place would be to get a Turkey.



Thanks

craig2536


Joined: 09/06/2007
Posts: 277

Message Posted:
05/12/2008 16:00

bought frozen ones last year at tempo supermarket, cant remember prices sorry.

jock1



Joined: 06/01/2008
Posts: 3786

Message Posted:
05/12/2008 16:20

Or you could order it at bells supermarket or the pork shop.

Teresa


Joined: 21/11/2007
Posts: 1018

Message Posted:
05/12/2008 16:30

Have ordered mine from Atakara. Got one there last year and was beautiful not cheap but boootiful

ROBnJO


Joined: 30/06/2008
Posts: 1289

Message Posted:
05/12/2008 16:40

Funny thought isn't it. Father Christmas comes from Turkey,..



but Turkeys come from America!

Chessman


Joined: 13/05/2008
Posts: 486

Message Posted:
05/12/2008 16:42

Rob:



''but Turkeys come from America''. Yes they certainly do, all 300 million of them! (I didn't mean it!)

ROBnJO


Joined: 30/06/2008
Posts: 1289

Message Posted:
05/12/2008 16:56

yes you did!

rocky


Joined: 17/10/2007
Posts: 1749

Message Posted:
05/12/2008 17:07

I did not know Turkey was for sale

Little1


Joined: 05/06/2008
Posts: 70

Message Posted:
05/12/2008 17:25

Thanks for all your help, hopefully i will get a nice yummy turkey from somewhere, and thanks moderator for changing the title.













Wow! Thank you for your thank you!

deecyprus4


Joined: 27/07/2008
Posts: 3452

Message Posted:
05/12/2008 18:02

Hope you all pull your crackers

dougskud



Joined: 04/04/2008
Posts: 356

Message Posted:
05/12/2008 18:31

Get Mum to bring one with her!!

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
05/12/2008 18:37

I posted this message in another place...



Don't want to teach Grandmother's to suck eggs but,



Here's a little secret.... Father-in-law (God rest him) was a butcher (had several shops in Glasgow) and he sold fresh turkeys to his customers because that was what they wanted...



He would not use them himself... and this was his reasoning..



The producers have to try and get the fresh turkeys to their peak at Christmas but they can't take the risk that they won't be ready and hence, they always make sure they are actually at their peak some time before.. This means they are invariably past their best and have extra strong tendons when they reach the consumer.. ending up tough as boots!



cont....

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
05/12/2008 18:38

He always had defrosted frozen turkey for his Christmas... the reason. They are killed and frozen when they are at their peak and not allowed to go beyond the tender stage. Since we took his advice we have never had a bad turkey and as frozen was only 52p per lb in the UK... is was one tenth of the price being charged for "fresh"..... a bargain to boot.



If you are cooking your turkey for its full time it's perfectly OK to stuff the neck end even if it is a defrosted one, as long as it was properly defrosted first...



How to tell? It's cool but not freezing to the touch inside and you definitely can't feel any ice crystals on the inside of the main body. Health wallahs will tell you not to stuff an ex-frozen one, this is based on people poisoning themselves by not defrosting properly. But you are all sensible folk who would not dream of failing to defrost properly...



cont...

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
05/12/2008 18:38

If the weather gets suddendly warmer...it will take less time, in which case you put it in the fridge (not freezer) to keep cool and defrost slowly... When out of the fridge you need to find somewhere flies can't get at it too.



Also before stuffing, open the neck cavity and remove the breast bone (wishbone) with a sharp knife running the knife around the outline of the bone until you can get your fingers in and twist it out a bit fiddlely but worth it, as it will make carving when cooked a lot simpler.



Cook at 180 degrees C for 20 mins per lb + 20 mins for a small one 6 -10 lbs, if you have a big turkey, 10lb - 18 lb, then the time is reduced to 15 mins per lb + 15mins, this is because the temperature accumulates for the longer period and less per lb is therefore required.





Cont...

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
05/12/2008 18:40

Cook breast-side down (which is acutally the right way up if you think about it) to make sure the breast gets as must basting as possible.. then for the last hour remove foil , turn over being careful as it's going to be very hot and likely to fall apart if mishandled (dropped), then apply the streaky bacon, some more seasoning and some butter and hey presto... perfect turkey...

Little1


Joined: 05/06/2008
Posts: 70

Message Posted:
05/12/2008 18:41

I would Dougskud, but boss is bringing too much stuff, like mother like daughter.... Wish you were here your going to miss a good christmas in Ozankoy

fire starter


Joined: 19/06/2008
Posts: 3401

Message Posted:
06/12/2008 10:20

groucho

have you ever tried stuffing seasoned butter under the turkeys skin?

i find that saves all that basting. well some of it at least.

jock1



Joined: 06/01/2008
Posts: 3786

Message Posted:
06/12/2008 10:45

cant wait for the next episode of the galloping gourmet.....

lol.

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/12/2008 13:12

Jock,



do you remember Graeme Kerr... I think he enthused alot of cooks in the 70's..



Much better than "Butch Cassrole" i.e. Fanny Craddock...



I still use his method of preparing garlic... put the flat of the blade on it and give it a good thump to release the oils from the plant cells then fine chop it... followed by a good slurp of wine... purely for medicinal purposes you understand - after all that exercise... well chef's perks are few!

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/12/2008 13:19

Yes adding herbed and seasoned butter is quite a good idea...



Pushing butter under the breast skin is fine for turkeys cooked breast up as the juices will baste the rest of the bird.. but if you cook it breast down as I recommend you would need to do this on the bottom or the breast will simply swim in the butter...



Just need to think about what you are doing when you put it in...

jock1



Joined: 06/01/2008
Posts: 3786

Message Posted:
06/12/2008 14:37

Funny thing was groucho, we were talking about graeme kerr and all the other so called celeb chefs and cooks,When Fanny Craddock was on the Bill tennant show and were making doughnuts, he Bill tennant said to the viewers "I hope all my doughnuts turn out like Fanny's" Neadless to say you never heard of Bill Tennant again.

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/12/2008 14:46

That has to be up there with the best of the gaffs...



My favourite was the Blue Peter episode when the immortal phrase "what a lovely pair of knockers" was used in conjunction with the impressive door appendages to be found on a cathedral, Simon Groome to Peter Duncan I think

mouthy git


Joined: 24/09/2008
Posts: 41

Message Posted:
06/12/2008 19:23

erdeners do fresh turkeys, must be orderer

or buy from the south fresh at the same price as frozen here.

BillyB


Joined: 19/05/2008
Posts: 436

Message Posted:
06/12/2008 19:57

I wonder if turkeys look forward to Christmas.

Turbo


Joined: 24/12/2006
Posts: 833

Message Posted:
06/12/2008 22:00

60,000 slaughtered on south side :

can be available all year round too, not just at xmas..

Does anyone "brine" their turkeys overnight in a bucket of salt water,, makes it juicy.



http://www.cyprus-mail.com/news/





halfway down second page.

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/12/2008 23:20

Turbo a little vinegar added to the water too will kill any bacteria...

w26kay



Joined: 14/10/2007
Posts: 479

Message Posted:
06/12/2008 23:28

I will not be buying a Turkey. I have not bought one for 30 years and do not envisage buying one this year or in the future either.

rocky


Joined: 17/10/2007
Posts: 1749

Message Posted:
07/12/2008 00:01

quite honestly who cares... Im not coming to yours anyway, remember a turkey is not for life its just 4 christmas

w26kay



Joined: 14/10/2007
Posts: 479

Message Posted:
07/12/2008 00:18

Rocly you obviously don't care period!



Glad to know my christmas will be Rocky/Turkey free!



It amazes me that English people have to have the "obligatory" Turkey on Christmas Day, when you can let your imagination run wild and just cook what you really love/want. Thinking outside the box of course.

phylray



Joined: 21/09/2007
Posts: 1727

Message Posted:
07/12/2008 00:51

Turkey was an American thing and in Turkey they ARE CALLED

Hindis - Inidans - We used to cook goose, or other things.

phylray



Joined: 21/09/2007
Posts: 1727

Message Posted:
07/12/2008 01:03

p.s. for all who are welcome I will be cooking Scottish pheasant,

German duckling, breast of turkey and wait for it ...Scottish venison

for the New Year - Sllainte mhath! All welcome

fire starter


Joined: 19/06/2008
Posts: 3401

Message Posted:
07/12/2008 12:20

kay

you always have to think outside the box living here.

be prepared for the kibtec power cut!

two years ago we had pizza for xmas dinner.



so whats on the menu at your house kay? are you not a veggie?

w26kay



Joined: 14/10/2007
Posts: 479

Message Posted:
07/12/2008 13:34

Fire Starter - I was in TRNC Christmas 06 and endured the 17 hour power cut (well it was that long just outside Nicosia). We had sandwiches for our lunch! Dreadful.



As for my lunch. Haven't quite made my mind up yet? Still thinking about it. I eat fish so I have some choices.

Pippie


Joined: 02/12/2009
Posts: 1288

Message Posted:
10/12/2009 21:07

So, what should I ask for when go to the supermarket for a Turkey - Hindi? And, what about a Turkey Crown???Thanks.