The FastDay Forum

Hi all and Merry Christmas

Thought I'd ask you guys for advice ... i have a 2-3kg turkey crown to roast, and am looking for a no hassle recipe - any advice you care to ping over??

Did this last year, was fine, but know that the collective knowledge on here is fab, so relying on you for a better result!!!

(PS, how about a 5:2 forum recipe book?? There is loads on here to go in ... )

Shove it in the oven, drink copious amounts of champagne and it'll taste fab!

I guess that's not very helpful. Oh well enjoy SD x merry Christmas x

Some chef this week on the airwaves said to clove the breast with strips of bacon which adds flavour stops the breast from drying out too much and tastes yummy. How you adhere the bacon I am not sure

Aaaaarrggggg I wrote a clever answer but it was lost and disappeared and don't have time to write it back right now.....

Keep it simple

Check the birds every 30 minutes or so for the meat to be moist

The temperature of inside the bird should be 73°C

Let it rest for 30 minutes at least

Carve

Eat

[wildmissus]

@Silverdarling, we have exactly they same. I'll just be smearing it with butter and putting streaky bacon on it, I also put half an onion underneath it then doing what @Minsmum suggests - popping the cork and as @Manderley says let it rest for 30 mins.

Aaaaarrggggg I wrote a clever answer but it was lost and disappeared and don't have time to write it back right now.....

Keep it simple

Check the birds every 30 minutes or so for the meat to be moist

The temperature of inside the bird should be 73°C

Let it rest for 30 minutes at least

Carve

Eat

Just 73? My meat thermometer has a picture of a chicken against 90. I'm confused now!

compromised at 80. its perfect!

@Silverdarling, we have exactly they same. I'll just be smearing it with butter and putting streaky bacon on it, I also put half an onion underneath it then doing what @Minsmum suggests - popping the cork and as @Manderley says let it rest for 30 mins.

Did the same except put half a lemon underneath - the meat at the bottom was all lemony thanks for replying folks! It did take far longer than the online recipe I was following tho ... About 45min longer.