Do you cook your roasties AFTER your bird?

kippers

Ember999 wrote: »

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!

Yes i do this too. It gives ample time for the juices to make the joint really moist and it steams when you take to foil off to carve...it's certainly NOT cold or yucky!

skintchick

overlykeensaver wrote: »

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!

Problem being that Oh doesn;t eat gravy. Otherwise it wouldn;t be such an issue.

Might try the foil thing then if that really does keep it hot.

Hawthorn

I'm cheating this year. I'm cooking the goose today, freezing some, and I'll reheat the rest tomorrow for lunch. All veg is getting prepped tonight, so tomorrow is a family day for all of us, instead of me cooking, and the kids and hub having fun. That happens every day of the year, so I'm taking a day off

thriftlady_2

I roast my spuds and parsnips while the bird is resting too. Wrapped in foil it will keep hot for ages. I shall put my tray of bacon-wrapped chipolatas in with the potatoes too. It also gives you time to make the gravy at a leisurely pace :xmassign:

wallbash

My vote is for Turkey first, then 30/45 resting time.
As I parboil spuds, expect perfect roast pots in 30 mins ( done in a very hot goose fat)

Linda32

Skint_Catt wrote: »

Ditto. My roasties start on the shelf below, then get promoted and turned up when the meat comes out.

This is what I do as well, the bird is taken out half an hour before dinner, but the roasts will have already been in for about half an hour, so then the roasts are promoted to top shelf and oven turned up.

As long as the meat is tented with foil, as already said, it will be nice and hot still.

thriftlady_2

wallbash wrote: »

As I parboil spuds, expect perfect roast pots in 30 mins ( done in a very hot goose fat)

Same here

Money_saving_Diva_2

We always rest any joints for at least 30 mins (in foil) once they are out of the oven and a turkey gets a good hour while the potatoes cook.

Like others have said, we do not carve it, we just cover it in foil and it is still piping hot when we come to slice it and really moist and delicious.

So to answer the OP, we take ours out and then do the potatoes (despite par boiling first and using piping hot goose fat, they still seem to take about 45-50 mins!)

Have a great christmas day everyone!

Diva.x

MrsE_2

I do mine for 45 mins (hasslebacks so no par boil). 25 mins low with the meat & then turn the oven up for the last 20 mins (with the yorkies).

SassyMoneySaver

we do the bird first and let it rest for 45 mins to an hour depending on how long the spuds and extras take to cook. Have a tiny oven so whem the bird is in, there is no room for anything else.