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

Which bird will you be roasting?

  • Turkey

    Votes: 39 37.9%
  • Goose

    Votes: 5 4.9%
  • Chicken

    Votes: 9 8.7%
  • Pheasant

    Votes: 1 1.0%
  • Guinea Fowl

    Votes: 0 0.0%
  • Nut Roast

    Votes: 8 7.8%
  • 3 bird roast

    Votes: 2 1.9%
  • 4 bird+ roast

    Votes: 1 1.0%
  • Fish

    Votes: 2 1.9%
  • Not celebrating

    Votes: 3 2.9%
  • Something else

    Votes: 29 28.2%
  • Pigeon

    Votes: 4 3.9%

  • Total voters
    103


crodonilson

He/Him
Jan 17, 2005
13,488
Lyme Regis
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?

???
 






Easy 10

Brain dead MUG SHEEP
Jul 5, 2003
61,673
Location Location
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.
 










seagullwedgee

Well-known member
Aug 9, 2005
2,981
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.
 








Wrong-Direction

Well-known member
Mar 10, 2013
13,395
Whatever's left after the panic buying

Sent from my SM-A326B using Tapatalk
 






Eric the meek

Fiveways Wilf
NSC Patreon
Aug 24, 2020
5,173
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

Harry Wilson's Tackle
NSC Patreon
Oct 8, 2003
49,337
Faversham
Gammon.
 






Gwylan

Well-known member
Jul 5, 2003
31,323
Uffern
Nut and mushroom wellington - it's what I have pretty much every Christmas
 













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