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Recipe needed for turkey or duck Christmas dinner!
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<blockquote data-quote="jessj" data-source="post: 2666503" data-attributes="member: 548276"><p>I've never brined a turkey, but to help keep it moist, rub butter under the skin over the breast, grind some pepper over, then wrap in smoked or regular streaky bacon. You can pop an orange, onion, herbs etc., in the cavity, if you fancy. Place in roasting dish, cover in foil then roast at 170c for 40mins per kg. 20 mins before it's finished cooking, remove the foil & back into oven 180c to crisp up the bacon & finish. To check that it's cooked, put a skewer in the thigh towards the body & make sure the juices run clear. You can take the bacon from the turkey once crispy & put the bird back in for a quick blast to crisp up the skin, if it didn't come off when de baconing the bird. </p><p></p><p>For a 2kg duck, I just salt & pepper it then roast in a dish on a rack, so the fat can drip down, for about 2 1/2hrs at 180c. You can stuff it with an orange, herbs etc., if you fancy. 20mins before end of cooking, turn the oven up to 200c to crisp up the skin. You can use the duck fat to do some yummy roast spuds. </p><p></p><p>Whatever you have, I hope you enjoy it & a wonderful Christmas.</p></blockquote><p></p>
[QUOTE="jessj, post: 2666503, member: 548276"] I've never brined a turkey, but to help keep it moist, rub butter under the skin over the breast, grind some pepper over, then wrap in smoked or regular streaky bacon. You can pop an orange, onion, herbs etc., in the cavity, if you fancy. Place in roasting dish, cover in foil then roast at 170c for 40mins per kg. 20 mins before it's finished cooking, remove the foil & back into oven 180c to crisp up the bacon & finish. To check that it's cooked, put a skewer in the thigh towards the body & make sure the juices run clear. You can take the bacon from the turkey once crispy & put the bird back in for a quick blast to crisp up the skin, if it didn't come off when de baconing the bird. For a 2kg duck, I just salt & pepper it then roast in a dish on a rack, so the fat can drip down, for about 2 1/2hrs at 180c. You can stuff it with an orange, herbs etc., if you fancy. 20mins before end of cooking, turn the oven up to 200c to crisp up the skin. You can use the duck fat to do some yummy roast spuds. Whatever you have, I hope you enjoy it & a wonderful Christmas. [/QUOTE]
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Recipe needed for turkey or duck Christmas dinner!
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