It was a very grand event. Champagne reception, grace, Loyal Toast, the whole shebang. There were several women in floor-length gowns and opera-length gloves and all but one of the men wore a dinner jacket. Paul, the notable exception, looked like Columbo.
I felt very lucky to be seated next to Robert Clark and Karen McQuade, veterans of the British Turkey Awards, who were able to explain some of the elements of the night. Like the bizarre "heads and tails" charity collection game and the boo-ing at some of the award nominees. Every group has its traditions! Anyway, unfortunately we had to hurtle off mid-ceremony, to catch the last train. Everyone else seemed settled in for the duration, so I suspect The Strand was populated by very hungover turkey farmers and retailers on Friday.
It only seems appropriate for me now to share a turkey post.
One of the things that British Turkey is trying to do is get people to see turkey as an every day meat and not just a Christmas thing. Which means that fresh turkey is increasingly available outside the Christmas season.
At Easter, in fact, we bought a 5kg fresh free-range Bronze turkey at a 50% discount, so it was £22. Clearly, for a family of two people a 5kg bird is a ridiculous size, so I assembled poultry shears and a sharp knife and watched a couple of youtube tutorials on jointing poultry and set to work. I vividly remember laying out the pieces on the board to take pictures of them, but I can't find any pictures of the completed butchery.
We ended up with a turkey crown, 2 wing portions, 2 thigh portions and 2 drumsticks, and the carcass, wing tips, leg joints and giblets for stock. All but the crown went into the freezer for later consideration.
|Roast turkey crown|
|My 6" springform tin pays for itself again and again|
I boned out the wings and stuffed them with minced prawns and waterchestnuts, then pan-fried them. They were delicious as part of a dim sum meal, but would have made a good supper just with rice and vegetables.
|Turkey thighs sandwiched with rice, spinach and 'nduja.|
That just left the bag of bits for stock. I added the turkey trimmings and giblets to a couple of roast chicken carcasses and the usual aromatics and simmered them to a rich broth. Some of the broth I then reheated with a couple of dried porcini mushrooms steeping in it, while I made some dumplings filled with minced turkey, more dried porcini and herbs. I roasted cubes of butternut and some sage leaves. Then I cooked the dumplings in simmering water before serving them in the broth with Asian mushrooms and the butternut - and there were three portions of that. My freezer is now empty of turkey and I am ready to start planning Christmas (I know it's still September!). We might have turkey this year.