Turkey Joint Question

marco_79

Hi Folks,


We have ordered a 4kg turkey breast joint to feed the family on Christmas day.


In order to free up space in the oven for all the other bits and bobs I have decided to cook the joint in the morning then let it rest before slicing and sticking in the slow cooker on low with gravy.


I even thought of cooking it on Christmas Eve, chilling, slicing and putting it in the slow cooker with gravy on Christmas day for 2-3hrs on low.


Any thoughts on this approach? May relief some stress for others too hopefully.


Thanks,


Marco

VfM4meplse

marco_79 wrote: »

I even thought of cooking it on Christmas Eve, chilling, slicing and putting it in the slow cooker with gravy on Christmas day for 2-3hrs on low.


Any thoughts on this approach? May relief some stress for others too hopefully.

I am a strict vegetarian and have zero personal experience to draw on, but had an uncle used to do exactly that. He didn't bother to heat it the next day, he said the gravy on his plate did the job nicely

PasturesNew

You're supposed to rest the meat for a "ridiculously long time" if you believe "the experts"... the rest of the stuff in the oven doesn't have to be in there that long.... if you work out a system of covers/wadding for the meat and a container you should be able to remove it from the oven and immediately swaddle it tightly into the equivalent of a "hay box" made from a pile of old towels/whatever ... no need for the SC.

Not sure why you think 2-3 hours is the time needed.... roasties, from raw to done, take under an hour even for bigguns.....

This rather annoying chap says "Turkeys between 4-6kg should be rested for 1½ hours, and ones from 6-10kg can rest for two hours"

https://www.jamieoliver.com/news-and-features/features/tips-and-timings-for-perfect-turkey/

He is referring to "well swaddled" turkey, don't just take it out, plonk it on the top and cover it with a flimsy bit of foil.... a proper thick layer of padding/towels is needed to keep the heat in for all that time... else you might just as well mount turkey nuggets on lolly sticks

caronc

marco_79 wrote: »

Hi Folks,


We have ordered a 4kg turkey breast joint to feed the family on Christmas day.


In order to free up space in the oven for all the other bits and bobs I have decided to cook the joint in the morning then let it rest before slicing and sticking in the slow cooker on low with gravy.


I even thought of cooking it on Christmas Eve, chilling, slicing and putting it in the slow cooker with gravy on Christmas day for 2-3hrs on low.


Any thoughts on this approach? May relief some stress for others too hopefully.


Thanks,


Marco

I always cook my turkey on Christmas eve and reheat in gravy in the slow cooker. There's enough going on Christmas Day without trying to man handle a big bird . I heat the gravy up in a pan and stick it in the slow cooker with the turkey about an hour before I want to serve it. That way it heats nicely but the turkey doesn't cook any further.

-taff

It's only a breast so no need to cook it that long. If it will fit in the slow cooker, put it in there intact and cook it overnight.


Otherwise, your idea sounds fine, I'd do it the night before though and heat again in the day.

marco_79

Thank you.

I’m going with doing it the day before and reheating on the day in the SC.

buildersdaughter

I think a lot depends on your general kitchen space and so on.
My personal concern about heating in the slow cooker is the amount of time that the cooked turkey will be in the re-heating 'danger zone' of around 50 degrees.
I realise that some posters have done it quite safely - I think we all have things we do that aren't perfect but work for us. However, in the spirit of this board, I would say:
It is safest either to cook thoroughly first, then leave to rest
OR to cook, cool quickly and re-heat thoroughly and quickly
OR serve cold with just the warm plate and gravy to heat it up - in which case you are eating it before it has warmed up to the danger point. This used to be standard in many households.
If you cook the turkey, then swathe it in kitchen foil with a clean towel over the top (my own preferred method) then you have at least a couple of hours to use the oven. This method is safe because it has just been thoroughly cooked.

buildersdaughter

PS: I have done as -taff suggested - not on Xmas Day, but have often cooked a chicken this way and it is lovely & juicy

that

it is not all about how long it takes to cook, but it is internal temperature. Meat thermometer probes are about £7 and test it in different parts - be safe.

A moist, juicy turkey is one not over cooked, but cooked at the right temp. A dry, stringy turkey (or chicken) is over cooked.

Think the best to cook the dark and white meats separate, if poss.

maman

Personally I wouldn't fancy the meat all dripping in gravy. I prefer to add gravy at the table and why have a SC to clean for no reason?


My mother always did hers on Christmas Eve. Personally I cook my turkey early on Christmas morning so it's out of the oven long before I need to use it for anything else. I rest mine with foil and a tea towel on top. In any event I want to use the roasting tin and juices to make the gravy. Here it's a tradition for DH to appear in the kitchen to 'help' just before lunch!:D He carves the turkey straight on to a heated serving plate and it goes straight to the table.

McKneff

The point also about cooking the day before, reheating it on the day, you wont be able to heat it once more, ubless you take some off on Christmas day before and cilling or freezing