simsybloke
Active Member
Folks,
My first post... thanks for reading it...
Circumstances this year means I am cooking Christmas dinner turkey on Christmas eve, then taking it over to my sisters for the main meal with family.
I'm ok with the cooking, but not sure about when to carve it....
Should I carve it "warm" as if we were having it on Christmas eve, let it cool and transport the cold carved turkey the next day
or
Let it cool, carve it, and transport the carved turkey the next day,
or
Transport the whole cooked turkey and carve it, cold, in situ.
I think we're all happy to eat the meat cold, and not re-heat the meat... everything else will be hot!
Thanks in advance for any opinions,
Regards
Simsy!
(In case it make a difference, it's a "Copas" free range turkey... I've ordered one from the butcher aiming for 4.5kg... no more than 5kg, so it's on the small end of things!)
My first post... thanks for reading it...
Circumstances this year means I am cooking Christmas dinner turkey on Christmas eve, then taking it over to my sisters for the main meal with family.
I'm ok with the cooking, but not sure about when to carve it....
Should I carve it "warm" as if we were having it on Christmas eve, let it cool and transport the cold carved turkey the next day
or
Let it cool, carve it, and transport the carved turkey the next day,
or
Transport the whole cooked turkey and carve it, cold, in situ.
I think we're all happy to eat the meat cold, and not re-heat the meat... everything else will be hot!
Thanks in advance for any opinions,
Regards
Simsy!
(In case it make a difference, it's a "Copas" free range turkey... I've ordered one from the butcher aiming for 4.5kg... no more than 5kg, so it's on the small end of things!)