Cost: Oh my. One of the cheapest meats per kilo – £4.60 for a 1.6kg thigh-and-drumstick at Morrisons. Substantially cheaper, and healthier, than red meat and easier I think to carve than chicken. Per portion – this made two helpings for a main meal (with a starch and vegetables), two pies which fed two couples for 2 meals each, and I reserved a small portion of the meat to brown in a frying pan and top the turkey soup made with the bones and served with noodles and pak choi (leftover soup became the base for a stew with butter beans and bacon…you get the idea). So average cost per meal per person would have been something like 60p for the meat, plus pennies for vegetables, pastry ingredients, noodles and so on.
It’s March, and therefore the season for turkey! By which I mean, it is not Christmas or pre-Christmas, when turkey is expensive and often out of stock at the local supermarket(s). Until this winter, I’d only ever experienced turkey in the context of institutional Christmas dinner – it’s not a feature of our festivities at home (goose and beef…I’m not sure whether to be proud or embarrassed that the “and” is not an “or”). My impression of turkey was that it was dry, pallid and (ironically) joyless, more fuel than food, for exercise-lovers rather than food-lovers. My best friend had the same idea…but after tasting this she exclaimed, “I didn’t realise turkey could be this tasty! You made turkey taste like…chicken!” I’d be lying if I claimed that had been the plan all along.