Turkey: 5 ways to cook the bird

Thursday, 4 December 2008

So Christmas is fast approaching (3 weeks to go) and I'm sure many of you will be working on how to go about sorting the dinner. Turkey is the traditional meat of the season here in the UK (along with goose and sometimes beef) but it does have a tendency to dry out in the oven if you're not careful. There are several ways to try to get around this including roasting the bird breast-down to enable the juices to drain toward the breast meat and to roast the breast and the legs separately (but where's the fun of carving in that?).

How much thought have you put in to cooking your turkey in a totally different way? Life Hackery's article about 5 alternative ways of cooking turkey may well be just what you're looking for.

This year, we're spending christmas in the company of my brother and his girlfriend so we've decided on a Turducken (labelled 3 bird roast - Turducken isn't a pretty name is it?) for three of us with a vegetarian option for my brother's girlfriend. I know we're excited as Al's been going on about turducken for a good few years now and is happy we've finally got one. I am however being a bad foodie and have opted to get ours (well our guests have picked it up and stashed it in their freezer) from Aldi. It's a bit cheaty but I'm not sure I mind having someone else do all the work.

I'm also quite interested in the peking turkey idea. Sounds delicious! I'm not convinced that Tofurky really counts as an alternative way to cook turkey though!


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