Bellini
member
Reged: 12/03/2008
Posts: 141
Loc: New Forest
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I may have missed threads about this because I've been distracted, but is anyone planning to soak their turkey like Nigella does? Have been awake since 4am worrying about it as I have bought all the ingredients but am worried it might not work.....
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xxxSummerxxx
member
Reged: 29/03/2008
Posts: 10524
Loc: Billericay,Essex
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Hi Bel,
It does work,this will be my Third Christmas of doing.I kept the instructions from the Mail on Sunday the other year.The Turkey will be lovely and moist and dont forget to to the Gravy too mmmmmmmmmmmmmmm
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Splash123
member
Reged: 04/05/2008
Posts: 4097
Loc: South Glamorgan
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What do you soak it in??
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http://www.visitcardiff.com/What-to-do-and-see.html
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xxxSummerxxx
member
Reged: 29/03/2008
Posts: 10524
Loc: Billericay,Essex
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I will pm you later Splash .
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Bellini
member
Reged: 12/03/2008
Posts: 141
Loc: New Forest
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Thank you Summer - feel reassured. Have just heard that my friend's sister is actually going to Nigella's for Christmas Dinner and am so jealous I can hardly speak!!!!!
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Splash123
member
Reged: 04/05/2008
Posts: 4097
Loc: South Glamorgan
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Reeeeeally?? Reeally really??
I had Christmas a Stings house one year....I really did... but feel perhaps I shouldnt post it on open Forum!! He wasnt there but we were with a relation of his and I played his piano and had a really good nose!Garden like a park in the middle of London and lovely photos and bits and pieces ....like invites to really special occasions! better shut up now!!
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http://www.visitcardiff.com/What-to-do-and-see.html
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Mayday
member
Reged: 19/01/2008
Posts: 2046
Loc: Gloucestershire/cotswolds
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Brining turkeys is 'normal' in America for thanksgiving. I have been there twice and seen it done. They add ice(bought from supermarket) to make sure it keeps fresh. The result is deliciously moist and tasty! I am doing it this year. Have bought a big plastic box to do it in!!!
We can compare notes afterwards?!
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I may not be rich or famous but my Grandchildren ARE Priceless !!
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xxxSummerxxx
member
Reged: 29/03/2008
Posts: 10524
Loc: Billericay,Essex
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Sod the Turkey i want to know more about Stings house!! LOL
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Bellini
member
Reged: 12/03/2008
Posts: 141
Loc: New Forest
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Me too. I am SUCH a sad person when it comes to famous people! Saw Rick Stein in our local Waitrose the other day and got quite giggly!!! I have also bought a large plastic box to put aforementioned turkey in and it's so huge that I can't find any way of washing it except in the bath!
Summer - the recipe does mention white mustard seeds. Is that essential?? Can't find any.
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Gem17
member
Reged: 06/12/2007
Posts: 1031
Loc: Leicestershire
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Can someone please post Nigella's way of doing turkey please? Intrigued!
I know a relative of Sting's too Splash....wonder if it's the same one?
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xxxSummerxxx
member
Reged: 29/03/2008
Posts: 10524
Loc: Billericay,Essex
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Hi Gem
Put Turkey in large pot with
6 Litre WAter
mal;don salt
Black pepper corns
Bouquet garni
White mustard seeds (i use black)
Caster sugar
onions
Ginger
Cinamon stick
Caraway seeds
All spice berries( i dont have any again!LOL)
sTAR ANISE
Orange
Maple syrup
Runny honey
Parsley
I havent put measurements,did this quickly for you.
Leave in the Garage for couple of days .....
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BeauSoleil
member
Reged: 26/03/2008
Posts: 3888
Loc: France
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Just found this of t'internet!
Ingredients
For the turkey:
· 10 pints 11 fluid ounces (6 liters) water
· 4 1/4-ounces (125 grams) table salt
· 3 tablespoons black peppercorns
· 1 cinnamon stick
· 1 tablespoon caraway seeds
· 4 cloves
· 2 tablespoons allspice berries
· 4 star anise
· 2 tablespoons white mustard seeds
· 7 ounces (200 grams) caster sugar
· 2 onions, quartered
· 1 (3-inch) piece ginger, cut into 6 slices
· 4 tablespoons maple syrup
· 4 tablespoons clear honey
· Handful fresh parsley leaves, optional (only if you've got some parsley hanging around)
· 1 orange, quartered
· 1 (9 to 11 1/4-pound) (4 to 5-kg) turkey
For the basting glaze:
· 2 3/4 ounces (75 grams) butter
· 3 tablespoons maple syrup
For the turkey:
Directions
Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.)
Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
For the basting glaze:
Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined.
Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time.
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Gem17
member
Reged: 06/12/2007
Posts: 1031
Loc: Leicestershire
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Ta very much Summer & Beau! Will definitely give this a go!
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xxxSummerxxx
member
Reged: 29/03/2008
Posts: 10524
Loc: Billericay,Essex
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Well done Beau,i dont type but didnt realise it was on the net! LOL
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xxxSummerxxx
member
Reged: 29/03/2008
Posts: 10524
Loc: Billericay,Essex
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Gem ,its lovely,i hope you will like it as much as we do.
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Bellini
member
Reged: 12/03/2008
Posts: 141
Loc: New Forest
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Blimey Beausoleil - you must have done all your Christmas shopping if you had time to type all that! I did notice on Nigella's prog that she didn't cook the turkey for very long - she says we as a nation have tended to cook turkeys for hours and that's not necessary (I'm guilty of that - once ours was ready at 10.30 am!!) She cooks a 12lb (5.5kg) turkey at 200 degrees for 2 and a half hours.
Anyway I have the book to hand so let me know, anyone, if you want any details. Not after 6pm on Christmas Eve though!!
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Mayday
member
Reged: 19/01/2008
Posts: 2046
Loc: Gloucestershire/cotswolds
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I think Nigella just said leave overnight. I certainly wont leave mine for more than that. I think she put some red wine in too? Mainly though it is a brine....salt and sugar...with the spices. I don't think it really matters if you don't have all the spices in the list!(you might try Julian Graves though) Mainly it is so the brine adds moisture to the meat. Besta of luck everybody!
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I may not be rich or famous but my Grandchildren ARE Priceless !!
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Bellini
member
Reged: 12/03/2008
Posts: 141
Loc: New Forest
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Am so looking forward to hearing how everyone's went. We have bought so much wine with the Thresher's 40% discount that it probably won't matter if mine is a disaster!!
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xxxSummerxxx
member
Reged: 29/03/2008
Posts: 10524
Loc: Billericay,Essex
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It will be fine Bel but make sure its cooked!! LOL hic hic 
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BeauSoleil
member
Reged: 26/03/2008
Posts: 3888
Loc: France
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Has no-one heard of 'cut and paste'??!
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BeauSoleil
member
Reged: 26/03/2008
Posts: 3888
Loc: France
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Why not soak it in the wine then Bel??
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