Luxor4u

This used to be an annual ritual for me, hilariously good fun with loads of Cockney banter and jokes.
You need to hang your Turkey for 2 weeks for tenderisation….
http://www.theclerkenwellpost.com/love- ... as-auction
And a bloody good Egg Nog by Mark a local character and chef.
http://www.theclerkenwellpost.com/eat-w ... ood-eggnog

One of the latest raves about here a couple years back was the deep frying of an entire humungo turkey. The amount of oil for these BBQ like fryers was phenomenal and quite a few would-be cooks ended up flambéing lots more than their turkey.

Whomever thought up the idea to deep fry a 20kilo bird sure was no cook!

Hanging meat for two weeks used to be ok when there were pantries in homes, I would not like to do that now unless a cold room is available. an outside building with no heat and temperatures hovering around freezing - well I do not know!

They still hang meat in Lincolnshire in controlled environments and it is so tender it melts in the mouth. My gandfather would always have meat hung in his larder, but you do not see it done often now

I can remember my parents hanging our turkey and pheasant in the ice house outside. The most vivid memories are of my dad running after us with the Turkeys feet, by pulling the severed tendons he could make it grasp things.......ughhhhh!
I think he had a thing about feet! He used to be a footballer back in the day, and on Match night, his treat was to sit down to a pig trotter!