Thread: @Angus_A

Your a bloody Turkey. But hey that could should work, eh Gus

Xmas is coming. Got to have a Turkey at xmas

have got permission to knock some over, could be a plan with the soaking thingy, Turkey not Penquin

I have a farm at Otama with heaps of the things to shoot, plus bunnys and pigs a plenty

Originally Posted by Pengy

I have a farm at Otama with heaps of the things to shoot, plus bunnys and pigs a plenty

So whens the forum trip up there again

Yeah it works fine with turkey.

Gus I'm going to crash, looking forward for some fish recipes, mainly trout

Because youre overcooking them. Breasts do not do well for slow cooking. Use thigh whenever possible.

I'm a thigh man, then having said that I'm also fond of breast's.

Thanks Angus. Will let the mrs know.
Breast man myself

@Angus_A while you are dishing out 'how to's' ;-) We have been struggling to cook a good tender pork belly...

We have tried a version that double cooks it which involves poaching in milk and stock mix i think? And tried another version a couple of times from that hot blond master chief chick where it is cooked long and slow on oven rack, but bugger me we cannot get it like i have tried in the past where it just falls apart? Does it have a lot to do with the actual piece of pork belly?

Recommendations gratefully accepted.

@Angus A If you get a chance either before tonight or when you get back - can you suggest a way to cook on the free-range Turkey theme a way to do the turkey thighs that they wont get tough Like i usually do them?

Did the Breast's in the crock pot with a rub and poaching in liquid they were pretty good actually but I've always been stumped with the leg's part???

Good on you other boys out there for the Q's and keeping Angus engaged - You're all good buggers !!!
Angus will keep a ear open and also happy to PM as well too... good luck with getting the treatment and your balance back...

P.

Originally Posted by Carpe Diem

@Angus A If you get a chance either before tonight or when you get back - can you suggest a way to cook on the free-range Turkey theme a way to do the turkey thighs that they wont get tough Like i usually do them?

Did the Breast's in the crock pot with a rub and poaching in liquid they were pretty good actually but I've always been stumped with the leg's part???

Good on you other boys out there for the Q's and keeping Angus engaged - You're all good buggers !!!
Angus will keep a ear open and also happy to PM as well too... good luck with getting the treatment and your balance back...

P.

The night before, to 2l of vegetable or chicken stock add a cup of salt, and a half cup of packed brown sugar, a tablespoon of black peppercorns, a tablespoon of allspice berries and a tablespoon of crystalized ginger. Add to a bucket with plenty of ice and submerge the turkey breast side down overnight.
When you're ready, halve an apple, an onion and put in a container with a small amount of water and a cinamon stick, microwave on high for 5 minutes. Pat the turkey dry and place in a sheet pan, to the cavaty insert a handful of fresh sage and rosemary along with your apple, onion and cinamon stick. Brush the turkey with canola oil and put in a screaming hot oven, as high as it will go for 30 minutes. When that 30 minutes is up, tent the breast with foil and reduce the temp to 180. It should take around 2 - 2.5 hours depending on the size of your bird. You're looking for a temperature of 75 degrees at the thickest point in the breast. So check often.
Tent with foil and rest for 30 minutes before carving.

Never fails.

Originally Posted by Angus_A

The night before, to 2l of vegetable or chicken stock add a cup of salt, and a half cup of packed brown sugar, a tablespoon of black peppercorns, a tablespoon of allspice berries and a tablespoon of crystalized ginger. Add to a bucket with plenty of ice and submerge the turkey breast side down overnight.
When you're ready, halve an apple, an onion and put in a container with a small amount of water and a cinamon stick, microwave on high for 5 minutes. Pat the turkey dry and place in a sheet pan, to the cavaty insert a handful of fresh sage and rosemary along with your apple, onion and cinamon stick. Brush the turkey with canola oil and put in a screaming hot oven, as high as it will go for 30 minutes. When that 30 minutes is up, tent the breast with foil and reduce the temp to 180. It should take around 2 - 2.5 hours depending on the size of your bird. You're looking for a temperature of 75 degrees at the thickest point in the breast. So check often.

Tent with foil and rest for 30 minutes before carving.


Never fails.

Dude I'll absolutely give that a try - Awesomeness!!! Now to catch up with my mate in Wharepapa who's got around 200 spare turkeys running around before the crickets get active...

Superb Angus and all the best to you my friend!!!

Oh i forgot to mention about the brine, never brine anything for more than 6 hours. You go too far and the proteins will denature to such an extent that you'll lose all that moisture you just introduced and it affects the texture.