Turkey

Wings Off First Hold the wing by the tip. Cut it at the midsection, then do the same again on the other wing.

Legs Off Next Hold the leg by the end knuckle. Cut through the skin between the leg and the body and twist off, then do the same again to the other leg.

Breast Meat Off Use the tip of the knife, cut along the breast bone and keep the knife close to the bone until the breast is removed, do the same again on the other side.

Peel Off Both Leg and Breast Skin Place on a baking tray. Season and return to a hot oven for approximately 10-15 minutes until crisp - it’s delicious!

Slice it up Slice up the breast meat and carve the leg off the bone.

Enjoy! Pour over the reheated gravy juices from the bird. Allow time to soak up the juices before serving.

‘Getting every little bit from the turkey’ a precise knife by Skalpel. A luxury item for any foodie from Stuart Mitchell in Sheffield | www.theskalpel.com | £120.00

Golden Turkey, Ham and Gruyere Pasties

Ingredients

Makes 6-8

For the pastry: 200g butter, chilled and diced 400g plain flour A pinch of mustard powder A pinch of salt 1 medium egg, beaten A little milk

For the filling: 25g butter 1 medium onion, peeled and finely chopped 1 tbsp chopped sage Sea salt and black pepper 250g cooked/roasted Golden Turkey, dark and white meat, cubed 125g ham, cubed 125g Gruyere cheese, grated 1 tbsp chopped parsley 1 tbsp double cream 3 tbsp mayonnaise ½ tsp Dijon mustard 1 egg, beaten for brushing

Method

Preheat oven to 180°C/350°F/Gas 4

Make the pastry: rub the butter into the flour, mustard powder and salt with your finger tips until the mixture resembles fine breadcrumbs. Add the egg and mix well, then add enough milk to make a firm dough. Wrap the pastry in cling film and leave to rest in the fridge.

For the filling, melt the butter in a pan, add the onion and sage and cook, stirring regularly until the onion is soft – this will take about 5 minutes. Season and leave to cool.

Mix together the Golden Turkey, ham, onion mixture, Gruyere cheese, parsley, cream, mayonnaise and Dijon mustard and season with a little sea salt and black pepper. If the mixture is a little dry, add more cream.

Divide the pastry into six equal pieces and roll each out to a 23cm disc on a lightly floured board. Lay the pastry discs out and divide the filling equally in the centre of each disc, leaving a margin at the edge.

Brush the pastry around the edge with the beaten egg and carefully draw the edges together to form a seam across the top, pinch together to seal. Repeat with the remaining pasties.

Place the pasties on a lined baking tray, glaze with the egg and bake for 10 minutes then reduce the oven temperature to 170°C/325°F/Gas 3 and cook for a further 15-20 minutes, until golden brown.

Serve hot or cold.

Enjoy!