Thursday, 24 November 2011

Top Christmas Tip!! A Turkey Named Jake The Peg. With His Extra Legs! Diddle,Diddle,Diddle Dum!

Well NORAD will be tracking Santa soon and you'll be fretting about the number of people you've invited for Christmas dinner after you said 'Never again' after last year. Well it's too late now but at least here is a way to get more breast meat from ya bird and enough brown leg meat for the savages to gnaw on. Buy a large fresh turkey crown which costs a lot less than a monster turkey from many good outlets and then seperately by as many turkey drumsticks as you need from your local major supermarket (Morrisons do the best deal) about £2.99 for 2 massive legs. I buy 4. That way, when you come to cook the turkey crown, you rest the breast joint on the legs in the roasting tin with a couple of carrots an onion some garlic cloves and a big slosh of white wine. This makes an amazing meaty stock inducing trivet. Cover the whole shaboodle in Roasting foil and slow cook. The leg meat will become incredibly tender whilst cooking and the steam from the broth created will ensure the white meat stays moist. When the breast meat is done remove the foil and drain off the stock and set aside to make the gravy. Now arrange the legs around the crown in the roasting tray and back in the oven to brown for about 15 minutes basting once with some of the broth. Voila! ''I'm Jake the Turkey, diddle diddle diddle dum, wid my extra legs diddle diddle diddle dum!!

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