Turkey - help!

Why not make a creamy mushroom sauce to go with the bird?

Put a large knob of butter into a pan, when sizzling (but not burning) add sliced or chopped mushrooms (preferably fresh ones), add red wine to pan, a bit of salt and optionally some garlic or even chopped spring onions.
(Don't add too much wine or the sauce will be too runny even after adding the cream).

Don't overcook mushrooms (few minutes on high heat is ample) then add a bit more butter then double thick cream.
Wait a few more minutes for cream to reduce slightly and combine with the butter and wine.
Add salt and black pepper to taste.

Cut the turkey into slices and pour sauce over.
Serve with pasta or spuds and a side salad and some crispy ciabatta bread (to scoop up the extra sauce).
Very yummy.

 

Possible mushroom replacements:

- eggplant/aubergine
- sweet potato
- cauliflower
- tofu

 

I always cook by birds in water, put bird in roasting tray with about inch of water, but i do cook in a rayburn slowly, most birds are in the oven for about five hours

 

You could slice it and place on a baking tray and give it a good misting with water,cover and warm through...works for me...not that I over cook things

 

Throw it in the bin and treat the family to a KFC

 

Finish what you've started using a dehydrator to turn it into turkey jerky