Did you buy it as just the breast (or both - as in "turkey crown")? I've been looking for those everywhere!

I vaguely recall James or one of the other eligible bachelors saying something about a crown. I remember Tesco had them, doubtless others too.



The nearest I've seen here is just one side - and even then either a small side or half of one - or the ones that PC does in a box, with the wings removed but legs still on (not to be confused with the breast log things).

Haven't seen those either - only the breast roll ones (with and without stuffing).

I always used to buy the crown in the UK, the legs never got eaten anyway so they were perfect.

Check:- http://www.butterball.ca/images/products/boneless-turkey-breast-lg.png

It's a Turkey breast roll. It isn't pressed meat as SWMBO won't have that. They come as all white meat or half white and half dark. We're having all white and have had them before. We like them. A whole turkey much too much for us. Both Loblaws and Metro had/have them.

http://www.butterball.ca/images/products/boneless-turkey-breast-lg.png

I was dumb/disorganised enough to pop into Longo's for a few last bits. So far so good, even if there was no Wensleydale, so I joined a long queue.

About 30 seconds later I was being told off by a very grumpy staff member - apparently I was supposed to have magically realised I should be queuing in order to join the queue. They have a separate queue for the queue at the other end of the shop, with a mile of desperate individuals waiting to be allowed to join the queues at the tills.

Needless to say this fresh hell was a step too far, and we abandoned the basket.

Yes, they are actually quite good. The stuffed ones too, although they should cost less as they have less meat.

The advantage of the crown is that you can still get "the look" and it's better value.

Thigh portions are quite good too. If I was ever not buying a whole turkey, I'd get breast and thigh as the latter would help with the gravy.

That sounds like the buying procedure in the old soviet union

Queue to select, queue to pay and queue to receive.

Anyone know if can I use the glycerine in my icing for my Christmas cake I found in the drug store. It says external use only but its 100% glycerine? And if I don't use it will my icing be too hard?

It won't be too hard if you use nitroglycerin instead and heat it in a pan



Hang on - did you need a prescription to get it? Nitrolingual spray?

You'll be fine, you only need a little! Several cook books tell you to buy it at pharmacies!

A nurse recommended glycerine as an addition to honey, lemon and ginger for sore throats! (Still off the booze so no whiskey for me)

Can you use a glycerol suppository instead Tootle?

I could tell you where to shove your ideas, but i think you know the answer!!!

Tootle! At this blessed time of year

Is it rather essential or would my icing be okay without it?

Royal icing - made with icing sugar, beaten egg whites, a little lemon juice and water as/if needed would work, but it's a hard icing without glycerine, so I wouldn't make it too thick (depth wise). It's the traditional icing for Christmas cakes and you can either rough it up (so it looks like snow) or you can make it a little thinner and pour it. You can also pipe with it, if you make a second batch (or extra) and make it thicker. I prefer to use it as a stiffer icing and rough it into peaks..

I've made it with and without glycerine - the glycerine just makes it a bit softer. I did read that you can use a small amount of corn syrup to replace it, but I've never tried. You need to leave it open to the air to harden, else it stays sticky.

Easy instructions: https://cakejournal.com/tutorials/ho...e-royal-icing/ but check on quantities for the size of cake you have (or double it and then chuck out what you don't use!)