Talking Turkey - Time to Get Fowl?

[humbersloop]

The worst thing ever to come out of northa 'murrica, or a seasonal fave?

We only have it once a year, so I'll lash out on an organic Nofolk Bronze?

Just the crown, anything else gets wasted, or the whole shebang including boiling the carcass for new year soup?

Duck or goose instead? mind you, those frozen three or four bird roasts look nice...

And your thoughts, of course, on stuffing.

Recipes welcome for any and all of the above. Tia.

[Zacs-Master]

Too early man, too early.

[humbersloop]

<that's partly the point zac> ;-)

[LyndaB]

I order mine from our lovely local butcher. He prepares just the breast meat for me (about 8lb in weight) I buy a couple of packs of Parma ham, separate the slices and make a ham 'sheet' on the worktop. I carefully spread it with softened butter and sprinkle sage on top. I then place the turkey breast on the ham (first removing any netting that might be there) and wrap it up in the ham. I tie it with butchers string to keep it in shape and roast it for 20 mins per lb. I have 8 for Christmas dinner, and we will eat about half of the turkey, leaving lots of lovely leftovers. It's easy to cook, easy to carve and no waste. And best of all, I don't have too get up in the middle of the night to cook a full turkey - it takes less than 3 hours!