The Best Xmas Turkey?

lou06

Hi Meadows

Very good advice thank you x

wallbash

Can just see Nigella/James / Fanny/Gordon and Delilah cooking and slicing and then transporting the Turkey!It might work for you , but don't kid yourself that it will taste as good...

elf06

Another who says do it and re-heat it. My mum did this for years as her oven temperature what a little on the temeramental side. This took the worry out of doing it xmas day and was always as good as the 'real' thing. Reheat covered in gravy in a covered pot on hob would work fine

HTH

2009ismyyear

I have done this before now but as I'm fussy about where my gravy goes I don't like reheating it in the gravy. Instead I use one of those separator jugs to separate the meat juices from any fat then pour the juices over the meat to keep it moist - cover in foil and sorted.

lou06

elf06 wrote: »

Another who says do it and re-heat it. My mum did this for years as her oven temperature what a little on the temeramental side. This took the worry out of doing it xmas day and was always as good as the 'real' thing. Reheat covered in gravy in a covered pot on hob would work fine

HTH

Hi, this is exactly why I was thinking on doing this to help her out. Mum has just ordered a new oven for this reason and will not get fitted until after the xmas period.
Thanks x

flipperOSN

Meadows wrote: »

http://www.britishturkey.co.uk/cooking/faq.shtml
Can I cook my turkey on Christmas Eve and reheat it the next day? It would save a lot of hassle!

The short answer is no! The only safe way to reheat turkey is to slice the cooked, chilled meat and reheat. The best way to do this is to lay the slices in an oven proof dish, cover with gravy, cover the whole dish with a lid or foil and place in a hot oven. Make sure the turkey is piping hot before serving. Alternatively, reheat in a microwave, using manufacturer’s instructions.

I'm not sure I understand this - the advice seems to say yes and no? My sister swears by cooking it the day before, she's never had a problem.

jenie_2

I always cook mine on Christmas Eve, saving the juices from cooking. I slice it on Christmas day then put it in a microwave dish, cover with the saved juices and then give it a good zap in the microwave, it makes the meat really moist and tender. I then use the juices in the gravy.

Meadows

flipperOSN wrote: »

I'm not sure I understand this - the advice seems to say yes and no? My sister swears by cooking it the day before, she's never had a problem.

It says don't cook, cool and re heat the whole turkey, slice, chill and the next day cover with gravy and then reheat, this way you ensure all the meat is re heated thoroughly.

Pretani

We always cook ours on Christmas eve and its cooked upside down, so the juices stay in the breast. When reheating it on Christmas day we just steam it, but I might boil it in the juices as others have suggested

ellies_angel

I have most things prepared Christmas eve,
I cook my turkey Christmas eve, upside down, slice when cold and heated in the oven next day with some of the juices, just enough to stop it drying out, the rest is used to make gravy.
The potatoes are par boiled ready to be roasted the next day,
the bashed neeps and carrots were made in November and frozen, just need to be defrosted and heated, the same with the red cabbage, peas, honey parsnips and the roasted pepper and tomato soup.
The christmas pudding was made a couple of weeks ago, the trifle will be made the day before, really Christmas day all I need to make from scratch is the creamed potatoes, gravy, stuffing and rum sauce. Who wants lots of work to do on Christmas day, I will be exhausted after opening all my pressies