Which fat for roasties?

[montagne]

Is it duck or goose that's tastiest?

 

[Wumble]

Goose, by a country mile.

 

[Crisp Sandwich]

Duck fat is the one that people lost their fuckin' minds about a few years ago. Dead-eyed housewives stalking the aisle of M&S on Christmas Eve.

Are you cooking a turkey?

Why not have the bird on a raised rack above a roasting pan and put the spuds under it for the last hour or so?

Similar to a "Crying Lamb" recipe.

 

[Spank The Donkey]

Why not have the bird on a raised rack above a roasting pan and put the spuds under it for the last hour or so?

^^ this, this, this!!

 

[Wumble]

Duck fat is the one that people lost their fuckin' minds about a few years ago. Dead-eyed housewives stalking the aisle of M&S on Christmas Eve.

Are you cooking a turkey?

Why not have the bird on a raised rack above a roasting pan and put the spuds under it for the last hour or so?

Similar to a "Crying Lamb" recipe.

Turkey doesn't have enough fat for a pile of spuds, it needs backup at the very least.

 

[Crisp Sandwich]

Turkey doesn't have enough fat for a pile of spuds, it needs backup at the very least.

You'll be rubbing the turkey with butter/olive oil/Castrol GTX though, won't you?

 

[Spank The Donkey]

Turkey doesn't have enough fat for a pile of spuds, it needs backup at the very least.

It totally does if you baste it properly, I've tried this and it takes goose fat round the back of the bike-sheds and steals his lunch money.

 

[Chopper]

Goose fat

The rack roasting, not sure I don't think it has enough fat

Wouldn't fancy negotiating sticking spuds under it either id probably drop it or burn myself

Use Maris pipers, par boil and give them a good shake about in the pan to fluff them up, have the oil spitting hot then throw them in and back in the oven, turn after about 20 mins

You probably know all that, but just in case

 

[Rebel CNC]

Why not have the bird on a raised rack above a roasting pan and put the spuds under it for the last hour or so?

.

Better still, take the turkey out and allow to rest for 40 minutes or so under tin foil.
For that 40 minutes, put the spuds in the roasting tin and fire up the oven to 220- 230. Roast spuds need extra high heat - to get the outside crisp and crunchy and the inside nice and soft.

 

[Wumble]

You'll be rubbing the turkey with butter/olive oil/Castrol GTX though, won't you?

Brent crude.