What came first, the chicken or the turkey!

If you’re reading this, yey, you found me. Never in a month of Sundays did I think I would end up writing a blog, but here I am. I will need to get my husband to check my spelling and grammar before this goes live as these are not my strong points! Back to the farming, How did I get here then? Well, I moved into our three acre smallholding in 2010 with a vision of doing something constructive with the ground (as a lot of people who buy a small holding do).  Prior to moving to Herefordshire I lived…

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Preparing & Cooking your Goose

Preparation Allow the goose to reach room temperature. Use some clumps of goose fat to melt in a pan over a low heat with a little oil. Strain into a bowl and reserve this for cooking potatoes and parsnips. Quarter a peeled onion & a cored apple. Place both in the body cavity of the goose with the herbs provided. Place on a rack resting over a large roasting tin. Rub the skin with some of the melted fat or use some cooking oil or butter if you prefer. Fat renders fat so you will get a less fatty crisper…

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Cooking your Turkey

Conventional or Fan Oven Pre-heat the oven to 230°C/450°F/Gas 8 (or 210°C for fan ovens). Cook your turkey at this temperature for the first 30 mins & then lower the oven temperature to 190°C/375°F/Gas 5 (or 170°C for fan ovens). Total cooking time will be approximately 30-35 mins per kg. Approximately 30mins before the full cooking time, remove foil & turn the bird over carefully so the breast bronzes.                                       Do not overcook your turkey – it should be moist & succulent. It…

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Carving your Bird

1. Wings off first Hold the wing by the tip and cut it off at the mid section. 2. Then the legs Hold the leg by the end. Cut through the skin between the leg and the body and twist off. 3. Breast meat Use the tip of a sharp knife to cut along the breast bone, keeping the knife close to the bone until the breast is removed, then slice into portions. Alternatively, slice portions directly off the bird if you prefer. 4. Crackling Remove the skin, place on a baking tray and add some seasoning. Return to a…

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Out & About’s top turkey tips!

– The black feather stubs where once considered ‘unsightly’, they are now seen as a sure way to recognise the true quality and authenticity of a real Free Ranged Bronze Turkey. There is no need to remove them, they just shrivel during cooking. – Allow your bronze turkey to reach room temperature for about 1 hour before cooking. -Place your turkey breast side down in a roasting tin. This keeps the breast meat succulent while the brown meat cooks evenly. – Quarter a peeled onion & a cored Apple and place in body cavity with the sage and thyme provided. (Remember…

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Homemade Giblet stock

– Roast the giblets in a roasting tin @ 200 degrees C until lightly brown. Approx 15 min. – Put the giblets into a large pan. DO NOT include the liver. Add 1 litre (1 3/4 pints) of water and bring to the boil. Skim off any scum that forms on the surface. – Add : 1 onion unpeeled and quartered. 1 celery stick, roughly chopped. 1 large carrot roughly chopped with parsley stalks and 6 black peppercorns. – Cover and simmer for about 1 hour. Strain the stock, cool, cover and keep in the fridge before using for gravy.

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How to make Turkey Gravy

This serves about 8 people Ingredients 25g plain flour 600ml of your giblet stock. Or a stock of your choice. 150ml (1/4 pint) of port or red wine 2 tablespoons of redcurrant jelly Salt & pepper – Pour off the turkey juices into a bowl or jug. Spoon off 2 tablespoons of the Turkey fat ( which will be floating at the top) into the same unwashed roasting tin. Spoon off the remaining fat and discard. – Put the tin over a medium heat and add the flour. Cook for about 1 min, stirring well to scrape any sediment from…

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