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WEEEEEEEHEEEEE, that was fun!!!
After reading all the threads I could find on turkeys, I fired the oven up in the afternoon of the 24th so that I wouldn't have to start with a cold oven on the day itself. Our children let us sleep in on Christmas day (hooray!), so I lit the fire again before breakfast. At 10:00 I was enjoying some oven baked bread from the day before and admiring the flames shooting out of the oven entrance... this was when I realised that I now had an oven at full pizza baking temperature, a cool down time of about two hours, four hours roasting time for the turkey and hungry people wanting a late lunch at around two in the afternoon. I live for moments like that
So after breakfast I removed what was left of the fire and left the door open for half an hour. The turkey went in at 11 o'clock and 230 ?C. Four hours later the temperature had dropped to about 170 ?C, and the turkey was perfectly cooked, along with a tray of roast potatoes, some more bread, and a crumble.
And... I know others have said this before, but it was the best turkey ever! That oven is just so cool! Even my Dad, who loves repeating the same old jokes over and over, and kept up a running commentry all through December on how the turkey would end up burnt-on-the-outside-raw-on-the-inside, even he admitted that is was really really good. Nice and jucy, and with a smokey flavour - I don't think I'll ever cook a turkey any other way again.
We used a free-range turkey from a local farm, which weighed about 8 kg. The stuffing is an old family recepie, passed down in our family for generations:
1 large onion
1 tblsp butter
1 lb of bread (two days old)
a lot of sage, chopped
1.5 dl of broth
1 egg
a lot of pepper
salt to taste
Chop and fry the onion in the butter. Grate the bread into breadcrumbs (without crusts). Put everything in a bowl and mix to a dough, then stuff it into your turkey. Cover the turkey with bacon rind, wrap it in foil, and bake in your oven... although you don't necessarily have to follow my hectic oven heating plan...
After reading all the threads I could find on turkeys, I fired the oven up in the afternoon of the 24th so that I wouldn't have to start with a cold oven on the day itself. Our children let us sleep in on Christmas day (hooray!), so I lit the fire again before breakfast. At 10:00 I was enjoying some oven baked bread from the day before and admiring the flames shooting out of the oven entrance... this was when I realised that I now had an oven at full pizza baking temperature, a cool down time of about two hours, four hours roasting time for the turkey and hungry people wanting a late lunch at around two in the afternoon. I live for moments like that
So after breakfast I removed what was left of the fire and left the door open for half an hour. The turkey went in at 11 o'clock and 230 ?C. Four hours later the temperature had dropped to about 170 ?C, and the turkey was perfectly cooked, along with a tray of roast potatoes, some more bread, and a crumble.
And... I know others have said this before, but it was the best turkey ever! That oven is just so cool! Even my Dad, who loves repeating the same old jokes over and over, and kept up a running commentry all through December on how the turkey would end up burnt-on-the-outside-raw-on-the-inside, even he admitted that is was really really good. Nice and jucy, and with a smokey flavour - I don't think I'll ever cook a turkey any other way again.
We used a free-range turkey from a local farm, which weighed about 8 kg. The stuffing is an old family recepie, passed down in our family for generations:
1 large onion
1 tblsp butter
1 lb of bread (two days old)
a lot of sage, chopped
1.5 dl of broth
1 egg
a lot of pepper
salt to taste
Chop and fry the onion in the butter. Grate the bread into breadcrumbs (without crusts). Put everything in a bowl and mix to a dough, then stuff it into your turkey. Cover the turkey with bacon rind, wrap it in foil, and bake in your oven... although you don't necessarily have to follow my hectic oven heating plan...
, but the rest ... )
, and the crusts (2 loaves white, 1 whole wheat). This year I chopped two apples into it too but I don't think it added much, flavour-wise.
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