Last minute much? Help? I have salads and desserts sorted, have some baking to do but should be fine...but I have never done a turkey breast roll or cooked ham before.
What do I do? The butcher was no help at all. What do I serve with the Turkey...guess I can't stuff it since it's not a whole Turkey with bones.
Do I glaze the ham?
I seriously have no idea....:shakehead: Help!
I haven't ever done a ham. I've watched my GF do a ham but as for me haven't done it.
Turkey Roll's should come with instructions, I don't think there is hard and fast rules.
I'm a great lotta help!
Hmmm so alot of chefs actually do there stuffing separately anyway as it takes too long to do the birg with stuffing inside. Some do it in a small loaf tin. I like to domine in little balls the size of a lime, this way you get crunchy bits onthe outside and soft yummy bits inside. Sometimes I do them rumball size so they are a bitesize portion.
Serve your Turkey with cranberry sauce (can buy in woolies in a jar).
Can't help with the ham, I just slice mine and serve with salad and the rest of the goodies, I find it makes a nice break from all the hot things you tend to have eg turkey, roast veg etc. Seeing as its smoked its fine cold...
Can't help with the ham, but the turkey roll:
We did ours in the Weber BBQ - so yum. We looked up in the book how long to cook etc - about 30min per 1kg. The internal temp should be 165degrees F. Turkey rolls should come with their own stuffing. If not, google has lots of recipes.
Cai!!! Far out here am I thinking 'oh thank goodness Rouge to the rescue'. :rofl: (though I will double check the turkey package for instructions)
Righto then, can anyone else step up to the plate? I do not want to screw up exy meat!
Gee whiz I should have just bought fish and bbq'd it. :lol: At least I know how to do that.
ETA: Oh thanks those who replied while I was sooking at Rouge. :hug:
nelle check out taste in the christmas area, they have ham recipes
I can tell you how to heat up a ham...
Just get some apricot jam or marmalade or even honey or maple syrup and mix some mixed spice in and slather it all over the ham. Make sure you cut the skin off not all the fat, so that you can score it and then slather it with the glaze. Don't cut the skin off at the bone (keep it on as a handle). Another glaze is maple syrup, brown sugar and a splash of orange juice. Heat up the glazes on in the saucepan and then paint them on the scored ham.
Time wise I'm not sure, you'll have to check that one out, I do know you can do it in a webber (not sure if you have one)
If you don't want the orange peel in the marmalade then heat it up in a pan and sieve it and it will remove the peel.
I do know stuff just not an exact recipe... KWIM...
We never stuff turkey rolls we get them pre stuffed.
Quite ashamed to admit this but I had to look up what a turkey breast roll was - I've only ever seen/had turkeys back home but now I think I've got a mental picture.
I found a few recipes for how to cook the turkey roll and they seem to follow the same pattern but is your roll already seasoned?
If it is:
Preheat oven to 180 with oven rack below the centre of the oven so the roll will sit in the centre once it's in there. Apparently you should wipe your roll with paper towel (cripes I forgot what you call it here), but DON'T WASH the turkey so it can retain it's natural juices and goodness. Put on a rack in a roasting pan and pat butter on top of the turkey. Cover with non-stick baking paper and then you can yousave your ham rind and put this on top. If you don't use the ham rind, cover the pan in foil.
Roast turkey for approx 90mins, basting halfway through with butter (after lifting ham rind and baking paper).
Remove turkey from oven and increase oven temp to 200. Remove ham rind (foil) and baking paper and baste turkey with pan juices. Roast turkey, uncovered, for 15-25mins more or until golden and juices run clear when poked in it's thickest part. Let stand for 20mins, covered in foil, on a warmed plate and then serve.
This was for a 3.5kg roll but it'd be easy to adjust temps and cooking times accordingly.
The recipe also called for using fig or plum jam and limes but I omitted that in case you just wanted a traditional Xmas turkey.
Oh - and I've had stuffing cooked on the side heaps of times, even when it's a whole bird. It's quicker and also you can make a lot more if you're having a ton of people over.
Hope this helped somewhat.
S xo