Turkey, would this work??

Blossoming it's a total cheat!

Mix cut up gammon or ham with cooked Turkey (I leave the chunks quite big so they don't disintegrate), then use condensed mushroom soup to bind it together, season, (a bit of dried sage and black pepper is what I use)

Use frozen puff pastry, line a plate, put filling on, top with pastry, make leaves etc to pretty it up, glaze with beaten egg and cook.

phoenix I would love to see your turkey and ham pie recipe.

Fennel agree about leg meat, I buy chicken thigh fillets from Lidl and use them instead of chicken breasts in many recipes, better flavour and cheaper!

Actually, I'm planning to buy legs (already on sale in Morrisons) and cook them separately.

Mr P is not keen on the dark meat, but loves my cheats turkey and ham pie, which definitely needs some dark meat.

I am not worried how big the bird is, once it has seen the festivities through it is broken up, frozen and the carcass goes in the stockpot, and the stock can also be frozen.

We had some lovely turkey soup just before last Easter.

Thanks WW2.
So basically just both breasts on the bone.
I think the legs have more flavour, especially with chickens.
I sometimes make stuffing balls and roast them beside the chicken joints.
Breadcrumbs, herbs onions chopped apricots and apples, egg and oil to bind.

It’s a turkey de-legged.

What is a turkey/chicken crown? I've only ever bought and cooked either a whole one (plucked and emptied) or joints.
Once cooked a whole goose - never again, too much to eat for just 2 people.

Sorry, missed your last post. Perhaps it is not for your!

Can I refer you back to this old thread? Timings for crowns included. Good luck.
www.gransnet.com/forums/christmas/1243359-Anyone-else-doing-the-Phil-Vickery-turkey-method?msgid=26518662

Does anyone remember the Phil Vickery method?

I tried it one year and it broke my hob

I’ve taken to brining chicken. Just add salt, sugar, soy sauce, and anything else you fancy, like garlic, onion, or lemon to enough warm water to cover the chicken, let it cool,and leave it overnight for a whole chicken, or three or four hours for pieces. I’m sure it would work equally well with turkey.

I cook the turkey upside down for most of the time then turn it over about an hour before finish so that the skin on the breast is deliciously crisp and brown,. DD and I then keep a beady eye on each other to ensure that the other one does not have more than their halfshare..

I cook all joints and birds in roasting bags to retain moisture in the meat. Wouldn’t want to be without them now.
I cook roast potatoes, sweet potatoes, parsnips separately in goose fat.

Well that's reassuring, dontmind, I'm more confident now that that's what I'm going to do!

I’ve cooked turkey breast the last few years, generously butter, fresh herbs, pepper, then streaky bacon. Good slosh of white wine in a foil ‘bag’ into oven 150 for 2.5 hours, foil folded back from the top for last 2 minutes, always been fine.

I always cook my turkey crown exactly as you have described phoenix, its delicious.
I put the foil wrapped parcel on a bed of stock and vegetables which I later strain and use to make the gravy.

We have decided to have a large chicken this year as there will only be four of us.

No Yorkshires in this house though - there is enough to do with all the usual trimmings and vegetables!

Quite enough going on with 2 types of stuffing, pigs in blankets, roast potatoes, swede, roast parsnips, carrots and sprouts without adding Yorkshire puddings Bluebellwould!

I'm with Phoenix on this!

Constant debate about Yorkshire puddings with the grandchildren. Ex SiL comes from Yorkshire, and taught them to have Yorkshires with every possible roast. I'm with Phoenix, in this house they only get them with roast beef!

Phoenix, don’t knock it till you’ve tried it !

What about a roasting bag?

Yorkshire puddings!

At Christmas

Only with beef, in this house!

I cook them upside down too, (unless I am doing chicken at a lower heat for 2 hours, in a covered casserole and with butter/ /bacon/butterpaper over the breast, plus a short burst bare to brown it a bit) It is carved before being served, so the appearance doesn't matter.

I boil my turkey crown! I have a large saucepan (pressure cooker) that I put the crown in upside down and add stock, herbs, onions, carrots and celery. Cook for four hours or so. You end up with moist turkey and a beautiful stock for gravy and soft vegetables. You can purée the vegetables into the stock for a sauce or strain them out. I always think roast turkey skin is inedible so I take it off anyway. This way you also have oven space for the essential and in my opinion the best bits of roast potatoes, Yorkshire puddings, bacon wrapped sausages and stuffing.