What do you mean by "Christmas pudding"? Plum pudding with hard sauce?
I make a fabulous persimmon (steamed) pudding... no sauce needed, although a caramel sauce would probably go nicely.
I'll say that this was the first time I've ever roasted a turkey, I've always disliked turkey in the past. We were so happy with the results that I'll make it anytime I get a chance now. Apparently it wasn't turkey that I disliked, just how everybody in my family makes it.
For the turkey, I can't recommend slow roasting enough. I followed the instructions from
this website, except I increased the cooking time to 30 min/lb, since I've heard that 20 is not enough.
I also unwrapped the bird a day early, removed the giblets, rinsed it, patted it dry, sprinkled it with salt and put it uncovered back in the fridge to let the skin dry out a bit. That helps produce a nice crispy skin. Thanksgiving night, I pulled the bird out of the oven and it was a deep rich brown, and when I went to remove the drums for dinner, the bones came away in my hand. I've never had a better turkey. You can brine with this method also, do the brine, then the drying and then the slow roasting... I just didn't bother with the brine this year.
