It’s the middle of January. The Christmas decorations are still up at our house and we’re still enjoying the holiday season. One reason for that is because we’re still enjoying festive foods, turkey in particular; that we prepared in large quantities for Christmas and the New Year.
We’ve used our imaginations to see how we could live up to the spirit of nose to tail cooking or more accurately beak to tail cooking to make full use of the wonderful bird we roasted for the holidays.
So we bring to you Christmas Turkey Redux. Each day this week, we’ll post a new story about how we prepared turkey breast, neck, heart, kidney, wing, and everything in between.
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