Can i baste a turkey with goose fat

If you are cooking them around the roast, tip them in now, toss them briefly in the roasting juices, then cook for about 45 minutes, turning once, until they are golden and crisp. If you are cooking them separately, get the fat hot duck or goose or dripping is the best, butter and a little olive oil if not , then toss the drained and bruised potatoes in the fat and roast for 45 minutes, turning them once to ensure a nice even crispness.

When the bird has rested for minutes, it is time to carve. I remember the first time I was shown how to carve a bird by removing the breasts as two long, thick pieces of meat rather than carving them, traditionally, in long thin slices. The bird fed more, the meat stayed juicy and warm. It should, however, be done in the kitchen, not at the table. Get the gravy hot — it will help keep the meat warm as you carve.

Securing the bird with a carving fork, and using a very sharp carving knife, remove the wings and drumsticks first and put them in a warm place. Run your carving knife along the breastbone, slowly easing the meat away from the carcass as you go, working your knife down the body until the breast can be freed in one long piece. Repeat on the other side.

Remove the brown meat, the best bits, from the legs and wings and place them on a large, warm platter. Slice the breast meat into short, thick pieces, add them to the platter, then ladle over some of the piping hot gravy. Gravy, there simply has to be gravy, preferably made the day before to give it time to mellow and you time to breathe. It must be blisteringly hot. Something sweet-sharp such as cranberry sauce will go nicely with the sweet meat.

Stuffing is important, though far from crucial. Oh, and roast potatoes are non-negotiable. It goes without saying that the choice of vegetables is up to you, but they should, I think, be seasonal. Parsnips and sprouts, then, rather than green beans. My advice is to cook one green vegetable sprouts or cabbage , one roast vegetable parsnips , and roast potatoes only. By the way, those little sausages wrapped in bacon I mentioned earlier are really rather wonderful with the turkey and I do try to find time and space for them.

Part 2: the goose. The turkey There is no mystery to roasting a turkey you can ignore wrapping the legs in foil or whatever the latest wheeze is. I offer no rules, but I do have a few suggestions. My turkey I choose a smaller turkey, one under 5kg in weight. Reuse this content. At this point you can shake and stir the potatoes to fully coat them in the goose fat. Step 5: Place the potatoes in a roasting tray and season with salt and pepper to taste then put the tray in the hot oven to roast for around mins, or until crisp and golden.

Make sure that you baste and turn the potatoes at frequent intervals to brown evenly. All root vegetables are delicious roasted in goose fat, especially parsnips. Everyday Uses Other everyday uses for goose fat include: Making oven chips: As above, but par-boil the potatoes wedges for 5 minutes and roast them for 30 minutes, turning them a couple of times until crisp and golden.

Frying onions: heat a little goose fat over a high heat, add the onions and cook over a low to medium heat until the onions are softened.

Toast and dripping : revive childhood memories and spread goose fat, instead of butter, on thick slices of toast. Top with some pickled red cabbage. Fried bread: Spread goose fat generously on pieces of bread and put them into a hot frying pan for an even coating and golden colour. Alternatively heat the fat in the pan and add the bread.

Fried eggs and omelettes: If you like a crispy edge to your fried egg, fry it in really hot goose fat. Omelettes will have a richer flavour too. Dumplings: Made with goose fat Dumplings are lovely and light and required less fat than if made with suet. See recipe for Steak and Kidney Stew with dumplings. Pastry: Shortcrust pastry can be made with goose fat, however it can be very short and difficult to handle.

You must be logged in to rate a recipe, click here to login. You must be logged in to post a comment. Revamp your traditional stuffed Christmas turkey with this exotically spiced nut stuffing and homemade gravy Enter the email address associated with your account, and we'll send you a link to reset your password. If an account was found for this email address, we've emailed you instructions to reset your password.

Recipes Christmas turkey Classic and easy roast turkey. Test kitchen approved. Dairy-free recipes Gluten-free recipes. Nutrition: per serving Calories kcals Fat 7. Remove recipe Save recipe. Save Remove recipe Save recipe Print. Ingredients 5kg fresh free-range turkey 2 lemons, quartered 50g goose fat 6 onions, quartered Large bunch of fresh rosemary. Method Season inside the turkey with a little salt and black pepper, then pop in the lemon quarters.

Leave to sit at room temperature for 1 hour. Weigh the turkey and calculate the cooking time at 20 minutes per g so a 5kg turkey will take 3 hours 20 minutes. Grease the tin with a little of the goose fat, then arrange the onions and rosemary sprigs over the base.