Too much turkey?

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Posted at 11:30AM, 18 December 2009 by Emily Boyce - Sub-editor, bbcgoodfood.com

How much turkey is too much turkey? Some would say one plateful. My mum, for one, has resisted what she sees as a dry, dull bird every Christmas in living memory, opting this year for beef. And my vegetarian rellies are firmly in the nut roast camp. In fact, Christmas in my house has never involved turkey at all, and it hasn't been missed - Delia's cheese and parsnip roulade or Sarah Cook's fabulous pie are equally celebratory and delicious.

This year, however, I'm Christmassing at my boyfriend's, and a traditional roast with all the trimmings is promised. And I'm holding out til Christmas Day to savour this momentous occasion.

There's something a bit sad about a single plateful of turkey and trimmings with no prospect of second helpings

It seems everyone else, though, is happy to start on the turkey dinners from 1 December. When the office lunch menu was sent round, for me it was any poultry that wasn't turkey - duck followed by pheasant. The same can't be said for the rest of the Good Food web team, who went straight for the classic Christmas dinner option. And very nice it looked too, but there's something a bit sad about a single plateful of turkey and trimmings with no prospect of second helpings of roasties or just one more of those succulent pigs in blankets.

Are you saving the turkey for another week, or have you been tucking in regularly all month? Or is turkey totally off the menu for you this Christmas?

Comments

Badger

18 December 2009, 1:26PM
Badger

Oh thankyou! I was beginning to think that all off the BBC Good Food gang were turkey people! For me, turkey at Christmas is a pet hate, this dry, tasteless and oversized bird is best left off the Christmas menu. This year will be either beef or Goose.

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Baking For Pleasure

18 December 2009, 3:21PM
Baking For Pleasure

Turkey is part of recent Christmas tradition and we usually have one - free range. Around ordering time, the butcher has a photograph on his counter of the birdy victims tootling about in their field not far from the shop, blissfully unaware of their fate. I daren't eat mass produced turkey as it frequently gives me an allergic reaction to whatever chemicals have been used on the birds. Actually my favourite way to eat turkey is cold on a sandwich. Butter two slices of brown bread. Add an extra moistening of leftover gravy, then layer on turkey, stuffing and cranberry sauce. Yum! Repeat, ringing the changes by taking out the stuffing and substituting mayonnaise for the gravy or add different varieties of pickles, or perhaps a blending of ham and turkey. Settle down in front of the telly or with a good book!

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CloClo

19 December 2009, 5:44PM
CloClo

Some of us like turkey, and some of us hate it....one of the haters' birthday is xmas day so they invariably chose the menu. Last year was a huge pork shoulder with bubblensqueak and pickles. This year is going to be a buffet, with all the food from waitrose (as its a 'special' birthday...don't tell her I said that though!).

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Jen

26 December 2009, 7:07AM
Jen

The only reason turkey is dry and tasteless is that has been incorrectly cooked. Try Creamy lemon, pancetta & rosemary turkey, December 05 issue. I use a turkey buffe instead of a whole turkey. If using another recipe, keep the rind from the ham, drape it over the turkey breast while roasting, remove about half an hour before done, so skin browns. The last couple of years I have made the Chestnut & cranberry roll for stuffing. To give it an Australian twist, I used roasted Macadamias instead of chestnuts and cherrys instead of cranberries - wonderful!!

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yew

30 December 2009, 12:28PM
yew

Open QuoteHi This is a bit of an emergancy, I am cooking curried vegtable parcel in filo pastry, for tomorrow evening. I would however like to know if it is ok to make them today and leave uncooked in the fridge till tomorrow night. All help on this is very much appreciated. Thanks Yew

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Jill B

1 January 2010, 1:10PM
Jill B

For years I was told by husband and family that the Christmas turkey HAD to be fresh, free range and organically reared if possible. Then one Christmas in Jamaica we were served the very best turkey I have ever tasted, tender, moist and delicious. The cook informed us that it had been a frozen butterball bird, bought from the local supermarket!

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