Do you cook your roasties AFTER your bird?

skintchick

Ugh, don't want cold meat, yuck. I like it hot.

Think I'll stick with my 15-min resting time.

Pitlanepiglet

We heat the fat for the roasties in with the bird, then take the bird out, whack the temp up and put the roasties in. Meat on the bone covered in foil will stay nice and warm for an hour, we've never had any problem with it being "yuk", 15 minutes resting time isn't long enough really for the fibres to relax.

BUT you must do what you feel comfortable with and you seem to have made your decision. You could cook your roasties on the hob, my mum always cooked them in a frying pan but that has is own problems.

overlykeensaver

I am planning to cook my bird first, wrap it in foil to keep it warm and then bung the spuds in the hot oven for about 45 mins. Once gravy is poured over the turkey, it won't matter if it is not roasting hot anyway!

Cat_Addict

I'm doing a turkey breast joint and a ham and I'm going to do them on the morning and the potatoes and parsnips, stuffing, sausages etc afterwards. I don't mind giving the slices of meat a quick zap in the microwave. Ooh, can't wait now!!

ellies_angel

Icook my roasties in the deap fat fryer!!!!

FZwanab

I cook my roasties and ham the day before, and reheat thoroughly, then its just the veg, gravy, bread sauce and turkey that needs full cooking on the day.

HariboJunkie

skintchick wrote: »

Ugh, don't want cold meat, yuck. I like it hot.

Think I'll stick with my 15-min resting time.

It doesn't go cold if you seal it well with tinfoil. I reat all my meat for at least half an hour and it is never yuck.

Ember999

skintchick wrote: »

An hour!! :eek: Surely the meat would be cold.

It is correct. If you take a joint/bird/turkey out of the oven and wrap it fully in foil it will stay hot for up to an hour - the heat is bounced back from the foil, so this is why it works. Also, makes it easier to carve your turkey by doing it this way!

specialK

I cook both at the same time, roasties on bottom shelf whilst meat is cooking, then I swap shelves. When I take meat out to rest, I throw the yorkshires in and move the potatoes to just underneath them. Slow cooked crispy potatoe's.....we have seconds and thirds here!

~Chameleon~

Another one here who leaves the bird/joint for an hour under foil so I can whack up the heat and do the roasties etc after it comes out.

Cooked a goose the other day and it was slightly longer than an hour before I started carving it but it was still hot enough to burn my hands whilst wrenching off the legs and wings. Breast was perfect temperature to carve and tasted delish having been rested so long :drool: