Friday, December 24, 2010

Jive turkey

We're heading out to the market this morning to pick up the turkey we ordered two weeks ago. The weather is supposed to be pretty crappy, so wish us luck. Also on the shopping list are some brussels sprouts and some wine. Since it's Christmas Eve, we'll have our traditional cheese fondue meal today. The turkey is for Christmas Day.

Our Christmas turkey breast from 2003. We're doing something similar this year.

We plan to roast the turkey breast on a pile of stuffing. The photo above is the turkey (without its legs) we cooked in 2003, our first year in this house. The stuffing was made with rice; this year's will be made with cornbread. But you get the idea. The legs will be removed and made into confit (slow-cooked in duck fat), to be eaten later.

As they say in France: Bonnes fêtes de fin d'année ! et Bon réveillon !

11 comments:

  1. That certainly looks (looked) very scrumptious. Plus, now that the head is removed...much more appetizing.

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  2. i like that the wings are left on with the breast....makes it much easier to balance upright for cooking....wish they did that here in US....Cheers to you & Ken for a very merry xmas

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  3. Merry Christmas Walt to you and Ken. Thanks for a great blog.

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  4. Merry holidays! The 2003 turkey looks delectable :)

    Judy

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  5. Bon reveillon a vous deux aussi!

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  6. I'm making Cranberry Brussel sprouts and some sort of a brown rice casserole......
    Merry Christmas you guys!

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  7. Have a wonderful Christmas Walt and Ken!

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  8. Merry Christmas - Happy new year and we look forward to both the walt and Ken blogs for 2011.

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  9. Happy Christmas!
    I will think of you two tomorrow when we eat well and have some French wine - what a treat !

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  10. Thanks to all, and to all a good night! :)

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