gizmoganzee
Striker
Brined the Nigella way or normal?
How you ganna cook yer Turkey?
- Thread starter gizmoganzee
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Billy Rocket
Winger
Fuck it then eat it.
heroesof73
Striker
gizmoganzee
Striker
Sounds canny good like..and motorboat?
pillars of hercules
Striker
Who on Earth would want to baste their bird with brine
gizmoganzee
Striker
Oh Yeah!tell me more about getting Brined the Nigella way
https://www.nigella.com/recipes/spiced-and-superjuicy-roast-turkey
monkeytassle
Striker
I'll most likely oven the
foggy
Striker
Is that to tenderise? I've checked in me Delia book and can't see a mention.
heroesof73
Striker
not so sure she will be that super juicy these days
Iballistic George
Winger
I'd love to do nigella. She looks a right filthy strumpet
gizmoganzee
Striker
I'm sure she will be.....oh yeah!!!not so sure she will be that super juicy these days
Billy Rocket
Winger
It's the official SMB recipe. Or was it dating advice. I can never really remember.
daventry cat
Striker
Im going to transform it into smoked salmon, crab, lobster and prawns...I feel it will taste so much better this way
B
becs
Guest
My Mam was on about adding stem ginger and cooking it in ginger beer but I can't remember if that was for the turkey or the gammon.
I love ginger though so I'll be happy with that
I love ginger though so I'll be happy with that
MackemBob
Striker
Gammon. Don’t ginger your turkey. Bad things happen.My Mam was on about adding stem ginger and cooking it in ginger beer but I can't remember if that was for the turkey or the gammon.
I love ginger though so I'll be happy with that
MackemBob
Striker
Shove halved lemon up cavity.
Butter under the breast skin with some sage. Barded with streaky bacon.
Wrap in foil.
Cooked breast side down.
Turn over and remove foil 30 mins from end.
Rest for an hour, breast side down.
Remove breast for carving.
Cut thick slices across the grain of the breast.
Jobs a good un.
Butter under the breast skin with some sage. Barded with streaky bacon.
Wrap in foil.
Cooked breast side down.
Turn over and remove foil 30 mins from end.
Rest for an hour, breast side down.
Remove breast for carving.
Cut thick slices across the grain of the breast.
Jobs a good un.
B
becs
Guest
Ginger chicken udon is my favourite at Wagamama, hence thinking it could have been for the turkey.
Brain like a sieve at the minute
Some Random Guy
Striker
I'm not cooking one.
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