ONCE AGAIN, a surfeit of turkey carcasses is jamming up refrigerators across the world this morning; as festive celebrations peter out and the coming year begins to refocus people on a return to normality in a jarringly short space of time, that expensive bird — so commonly the showpiece of indulgent Christmas largesse — risks becoming expensive landfill, and today, we get in quickly with the way to get an extra mile (and festive treat) out of what’s left.
I trust readers had a great time of it yesterday; there is something refreshingly authentic about spending time with family during the ultimate “down time” of the year, as Christmas reminds us of what really matters and what doesn’t: in my own case, still recovering from a minor albeit painful bout of surgery ten days ago, the cooking effort (combined with about a pint and a half of ale) saw me asleep before the sun went down, and awake again in the middle stages of the wee small hours.
Today’s post is as much about getting in a lot earlier than I did last year, as it is about a reprise of a post I published a couple of days later than this last December; there were some who contacted me privately after last year’s missive to say that what I had shared on this site would have been just great — except for the fact that the posting date, of 28 December, meant they had already thrown out the remnants of their Christmas turkey out of cluelessness as to what to do with it (a couple of turkey and avocado sandwiches on Boxing Day notwithstanding).
Pictured (above) is the 5.7kg (12lb 7oz) turkey I cooked yesterday; with my parents unable to make the trip from Tasmania this year, and the Jewish friends we often host on Christmas Day unfortunately preoccupied with a family member in dire health, there’s more of the precious bird left over this year than ever: and as has become customary, a good whack of it will be used tonight in a Turkey and Leek Pie, which I thoroughly recommend to readers as the ticket to extracting a second brilliant feast out of the carcass taking up space in their refrigerators this morning.
So let’s get started: you can access last year’s post, with step-by-step instructions on how to transform your leftover bird into a wonderful second act, here.
Being Boxing Day, the supermarkets will be open again today; selected greengrocers and markets, too, so between those there shouldn’t be any trouble obtaining the extra ingredients you might need to turn your turkey into a sensational second billing that makes the wonder of Christmas live on for at least another day.
Just remember — please! — no plonk; treat this with just as much reverence as you would the Christmas feast itself, and buy some decent booze to accompany it rather than some ghastly bottle of goon; be it a red, a dry white or something bubbly, your bird will repay the attention if you perform this transformation upon it, so do it the courtesy and return the favour, and you won’t regret it!
This morning’s post was only meant to be brief, so we will leave it at that: tomorrow is Tuesday and, as ever — for at least as long as I have the additional time to post regularly here — I will be back with a couple of songs (and probably a couple of bonus links too) that reflect some aspect of what’s happening around the place as we speak.
In the meantime, enjoy. Buon Appetit!