[Other Sport] Which bird will you be roasting this Christmas?

[crodonilson]

https://www.bbc.co.uk/news/uk-politics-59052711

With the news there will be a shortage of butterball turkey's this festive season, and less than two months until the big day. Which bird are you planning on roasting this year to celebrate the season of goodwill to all men?

 

[Is it PotG?]

Beef Wellington, no birds here.

 

[dazzer6666]

None. Can’t stand turkey. Bone-in rib of beef

 

[Easy 10]

The doris does a cracking beef bourguignon in the slow cooker, so we'll be getting some prime steak in to rustle that together. Infinitely preferable.

 

[Coldeanseagull]

I said turkey, but if it tastes like a bacon sandwich, I won't be disappointed

 

[Weststander]

Turkey, with all the extras.

[The only annoyance, I’m the cook]

Followed by a choice of Christmas Pudding or Chocolate Yuletide Log.

Then a general lethargy, dozing off due to the feast.

 

[LamieRobertson]

No idea…long as their is roast parsnips and roast potatoes I’ll be happy

 

[seagullwedgee]

I know this will sound like hard work, but trust me, it isn’t, and it’s worth it.

I bought a turkey crown, which is effectively just the breasts and no bones. I also bought 2 duck breasts, 2 pheasant breasts, 4 boneless chicken thighs. All of these are easily available in supermarkets, or on their online deliveries. You then just need some fresh pork and sage stuffing mix, a few sprigs of cranberries, and some string.

Split the turkey crown open, inside it flat lay the duck breasts, the pheasant breasts, the chicken thighs, the pork stuffing mix, and the sprigs of cranberries. Roll it all up in your hands, and tie it up tight with a simple cooking string, winding it round several times, to prevent anything spilling out. All available from supermarkets, you now have a four bird roast, that if you bought online from a specialist supplier would probably be £150, but you’ve assembled it for probably £40. Weigh it. Cook it at 190°C for 20 minutes per pound, plus 20 minutes extra. Remove from oven, cover with foil, and leave to rest for 15 minutes before carving across the whole joint, so everyone gets a taste of all those meats, including the pork and sage stuffing.

Save yourself literally £100. Don’t be frightened, it is just readily available fresh meats, a bit of string, a bit of thought and commitment. And it is bloody glorious.

Note, work hard on your gravy. Recipes easily available online.

 

[seagullwedgee]

I should say, probably serves 6 people comfortably. At a stretch 8 people.

 

[Pretty pink fairy]

How about a spit roast ?
Regards
DF

 

[Wrong-Direction]

Whatever's left after the panic buying

Sent from my SM-A326B using Tapatalk

 

[dsr-burnley]

If I was cooking, shoulder of lamb. But as it's my brother's turn, loin of pork.

 

[Eric the meek]

Beef Wellington. A whole fillet of beef from Malpas meats, smothered in Duxelles mushrooms in a pastry case. Cooked rare.

Accompanied by a red so full bodied, I can barely lift it off the table. Maybe a Barolo.

Happy Christmas!

 

[Harry Wilson's tackle]

Gammon.

 

[schmunk]

Accompanied by a redhead so full bodied, I can barely lift her off the table.

Paging [MENTION=34997]Your Mum[/MENTION]...

 

[Gwylan]

Nut and mushroom wellington - it's what I have pretty much every Christmas

 

[OzMike]

Roasted leg of lamb Indian style, once it is plucked of course.

 

[Originunknown]

Thread of the year

 

[banjo]

Gammon.

Now that’s not very nice, all he asked was what bird you we’re you roasting for Christmas.

 

[Insel affe]

Duck