06 January 2016

Christmas Dinner 2015

So another year is coming to an end. Another Christmas to celebrate and to be grateful for.

This year, everything costs more. Malaysia is bearing the consequences of a very weak Ringgit, a crisis of confidence in the ruling government and PM Najib, introduction of GST in Malaysia, record low world oil prices and a slowing China economy. All bad news.

But hey, I'm no politician. So who wants to hear what I think about the government and the PM right?

So let's talk turkey.

After having roasted turkey from Maria's Cafe and Beacon Point, we decided that we like Maria's turkey better, but they don't roast turkey for Christmas anymore. And this year's roast turkey costs about RM450 for a 5 kg bird from most places I called to enquire.

I decided to take the plunge. Roast my own turkey.

First find the frozen raw turkey. Not so easy in Ipoh. The main supermarkets, AEON and Tesco don't stock frozen turkey for Christmas anymore, citing "halal" problems. Whatever. So then, what do I do? I texted a friend right in the supermarket aisle. And bless her, she told me she got her frozen turkey from InTrico. Ah, I know that place! So off I went to buy my turkey.

It was a giant of a bird - 6kg! InTrico didn't have anything smaller, and I didn't want to hunt elsewhere, and then risk my bird in InTrico being sold off. So I bought it.All RM228 of it.

And came home to my husband giving me a hard time about buying such a big bird, that we would have leftovers forever, blah blah blah. Not a very nice start to my first ever attempt at making a home roasted turkey. Oh well.

I scoured the internet and found a recipe that I liked from Simply Recipes; described as the family's traditional roast turkey year in year out. I liked the sound of that. And they cook the stuffing separately, because having the stuffing inside the bird makes it harder to roast the turkey evenly. I like that logic too!

Honestly it was rather nerve wracking roasting such a huge bird. I had to worry about defrosting it completely before roasting (which took 2.5 days) and then seasoning it and watching it (literally) roast whilst in the oven. Of course while the bird was cooking, I was cooking the stuffing and cranberry sauce, making pasta, cutting vegetables and getting the pumpkin soup started.

And in the middle of all that, my husband walks in and asks why I am roasting the turkey so early (it was about noon, and dinner was going to be at 7pm) Was I roasting it too early? Instructions said it would take at least 3.5 hours to roast.
Cranberry sauce

I am happy to report that the turkey turned out well, the stuffing was delicious and dinner (all home cooked) was a success.

Here's encouraging all of you to roast your own turkeys too! If I can do it, so can you.

 My son loved my cranberry sauce and the turkey gravy. My daughter, who usually complains that turkey smells funny, ate her turkey happily this year and said "No smell Mommy!"

Only spoiler, father in law said, "maybe next year you can cook the stuffing inside the turkey".
(He can, if he wants to.)

No comments:

Post a Comment