Christmas Turkey   8 comments

I now have a 6.67kg turkey sitting proudly on the bottom shelf of my fridge. Whatever possessed me to buy it instead of a reasonably sized chicken I have no idea, I hadn’t been drinking, it just seemed like a good idea at the time. So that explains why I have spent this morning perusing all the cooking websites I can find in the quest for hints, tips and recipes for cooking the bird. Delia Smith’s advice was first on my list but since then I’ve looked at two dozen other sites at least. The basic cooking instructions are fairly straight forward, I’m pretty sure I can cope with that but I would like to put a stamp of individualism on it if I can, you know, a little personal twist that says “I prepared the meal”. I’ve come up with a few ideas involving the addition of fresh fruit and the like so we’ll see how it turns out.

To everyone who reads this I wish you all a Happy Christmas or the equivalent seasonal wishes in your own religion.


Posted December 22, 2012 by cukurbagli in Uncategorized

8 responses to “Christmas Turkey

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  1. Stuff it with chestnuts, nuts, quince, some herbs,
    Add a bit of soaked bread as a binder for the stuffing ingredients.
    A bit of butter will give the stuffing extra flavour.

    You can add some chopped dried figs to the stuffing mix, if you can’t find any quince,
    but soak the figs beforehand. You could even soak them in some potent wine or liquor.
    If you wanna make it really decadent.

    Use the drippings, neck and innards for a delicious gravy.
    I’m writing from Canada. Turkey’s big here. It’s our Thanksgiving meal.

    Over here, we always have mashed potatoes, some baked sweet potatoes, with broccoli or brussels sprouts.

    The leftover turkey can be cut up, vacuum-bagged, and frozen,
    to be used in soups, pasta sauces, turkey salad (a spread for sandwiches).

    Enjoy and have a wonderful holiday.

  2. Thanks Zlata, those suggestions are just the kind of thing I needed.

  3. I’ve enjoyed reading your blog through 2012. Enjoy the turkey and keep up the good work! Chas

  4. Chris, you are brave and bold, indeed. That’s a lot of Turkey. The cooking and eating part is going to be simple. But the vexing question will be: what do I do with the left-overs? Raid the local grocery store and load up on wax paper, tin foil, small plastic containers, plastic baggies, plastic thin film, and lots of mayonnaise and mustard. Why? You will need these items to wrap the sandwiches you will make and freeze. You are going to make sandwiches – lots of them – and freeze them. Then you will consume them through the next several weeks! Get rid of the ice-trays in the freezer of your fridge to make room for the sandwiches. Don’t add any tomatoes or onions or cucumbers to the sandwiches. You will add those later when you thaw one out. Also, freeze big portions of the Turkey, to be consumed later n Spring. By the time Summer comes around, you will have eaten your way through the Turkey! More advice later. Javaid.

    My Profile on Smashwords: My Blog: My Facebook URL:!/ Javaid Qazi 1131 Telfer Avenue San Jose, CA 95125 USA Mobile Phone: (408)833-8481

    Date: Sat, 22 Dec 2012 09:19:28 +0000 To:

  5. Thanks Javaid, more good ideas, I’ll have to write a blog about my Easter turkey sandwiches!

  6. Thank you Chas, nice to know you approve.

  7. Hi Zlata, well the method I used seemed to work fine and the turkey was well cooked, juicy and delicious. Perfect Christmas dinner I’m happy to say.

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