Cont......
Lightly rub salted butter into the breast skin and drums until the whole top of the bird(s) are covered. Starting at the trussed end layer streaky bacon strips across the bird right up to the neck end, ensuring there are no gaps. This will keep the breasts moist and give the skin that light 'smoky' flavour. Cover as much as the drums as you can. Secure with toothpicks if necessary. Only the best dry cured streaky bacon will do here as it will protect the breast meat and give better basting. If you must cut some budgetary corners don't do it with the bacon !!
Preheat oven to 180 deg C. Place tray and bird(s) in middle of oven as much as possible and pour in two cups of water ( three for two birds ). Do not use the fan bake function on your oven if it has one - it dries out the meat. After 20 mins turn oven down to 160 deg. C and baste. Cooking time can vary but usually its 30 mins per kilo so for a 4 kilo bird its approx. 2 hours after the initial 20 mins. Baste continually - every 10 mins and check the thigh juices with a skewer. When they run slightly pinkish to clear then turn off the oven and let the bird(s) stand for about an hour. This allows the juices to re-absorb. Remove the bird and roasties (if any) to a serving tray and keep warm.
Put the roasting tray on an element and bring the remaining juices to a simmer. Add flour to form the roux and stir in the stock you made earlier to make the gravy. If you need a bit of colour add a tablespoon of Marmite. When its nice and creamy stir in cranberry sauce or jelly to taste. I usually find about 2-3 tablespoons is enough. Serve the bird(s) with or without the bacon ( its very yummie cold in a buttered sammie ) Any left over stuffing can be baked seperately with the bird and served up with the sides. Don't forget to carve across the bird - its easier and doesn't go stringy.
That's it - enjoy.
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Originally posted by Trev33We mostly speak English, but Laura knows enough Dutch so I can't hide anything from her anymore. I only speak a few words Romanian, like ... yes ... no ... thanks .. more beer.
8 years is a long time... Does she speak Dutch or do you guys talk in English... assuming you haven't learned Romanian. I tried to learn Polish, just couldn't get it to stick.
Originally posted by skeeterAwesome work Skeets! This is the stuff I was looking for. Have a great Christmas and new year.
Forgot to mention, keep the gravy piping hot and the meat just warmish. That way it 'cold cuts' whilst still retaining the moisture. Dry turkey is almost unpalatable so keep covered with foil.
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