Now being only 24 and still spending a lot of Christmases either with my parents or my in laws I have never actually had to cook the Christmas turkey. But this year my mother informed me that since I was bringing the fabulous woodland fed Kelly Bronze - I'd be cooking it. Cheers Mam. However, I am super excited. As this is one mother of a turkey. At 7.5 KG I'm going to cook it mainly upside down and for about three hours. This is because the structure of this poultry is as such that there are pockets of fat in the back of the bird that baste the breast meat which means that we avoid the issue of a dry turkey. Turkey reminiscent of Gandhi's flip flop is very bad indeed. I know I'm a butcher and I'm supposed to have this whole philosophy of meat on the bone being fabulous, however my favourite is shredding the meat off the legs and thighs, not munching on the drumstick as such - but enjoying the tenderness of the meat as it has much more depth in the way of taste.
However I hope everyone has a smashing day - check out this bonny turkey.