And on and on and on and...

We finally gobbled down the last of the Christmas turkey! My husband was heard to declare: "The original dinner was good, but I like what came after it even better." This included:

- turkey pie (2)
- turkey curry soup
- turkey and gravy on biscuits
- turkey salad sandwiches
- cold drumsticks

Here's a tip: before cooking the turkey, I gave it a soak in salt brine. Later, when I boiled the bones to make soup, all the lovely flavours of the brine seeped into the broth. It was so flavourful. I had stuffed the turkey with carrots and onions, which also went into the stock pot. (Bones and veggies were strained out before making soup with the broth.) I used the brine recipe supplied online by Martha Stewart, minus the bottle of wine.

If you'd like a lovely Saskatchewan free-range turkey for your next Thanksgiving or Christmas dinner, contact Pine View Farms near Osler. They sell turkeys just twice a year and they always sell out. Reservations recommended!

The story of a Christmas turkey

Our Christmas turkey was raised near Osler, Saskatchewan. We picked her up freshly plucked from Pine View Farms on the morning of Christmas Eve. She spent the next 24 hours at the spa (ie: a fragrant salt brine) and then a few hours bronzing in the oven. When she arrived at the dinner table she was brown, crispy, moist and so delicieux!

However, that is not the end of the story. The next day, we warmed the leftover turkey in gravy and served it over hot biscuits. The day after that, I simmered the turkey bones with carrots, onions and herbs in plenty of water which became a wonderful curry turkey soup with beans and wild rice. The following day, it was turkey salad sandwiches for lunch. For New Year's Eve, I served up a fabulous turkey pie.

And that's the story of the turkey who came for dinner and stayed for a week.