CHRISTMAS
ALARMS SET , BIRD TRUSSED , APRONS AT THE READY ; CHRISTMAS DAY JUST WELL WOULDN ’ T BE CHRISTMAS DAY WITHOUT THIS SEASONAL SHOWPIECE .
TURKEY & THE TRIMMINGS :
THE CHRISTMAS STAPLE
WHEN FANTASIES OF CHRISTMAS DINNER START CREEPING INTO OUR HEAD AS THE CLOCK STRIKES MIDNIGHT ON THE 1ST OF NOVEMBER , WHAT DO WE DREAM OF ? ROAST POTATOES ? SPROUTS ? PIGS IN BLANKETS ? PERHAPS THE MOST LIKELY IMAGE THAT COMES TO MIND THOUGH IS A BIG , FAT , JUICY TURKEY . A SHOCKING 76 PER CENT OF BRITONS ANNUALLY SERVE UP A ROAST TURKEY EACH HOLIDAY SEASON , AND LET ' S BE HONEST , NO CHRISTMAS MEAL IS REALLY COMPLETE WITHOUT THE SUCCULENT BIRD . AFTER ALL , CHRISTMAS JUST ISN ’ T CHRISTMAS WITHOUT A TURKEY .
The English buy a staggering ten million turkeys every Christmas and gobble them down as the main event on Christmas Day . On Boxing Day the meat transforms into the beloved turkey sandwich , and then once everyone is sick to death of those , the last morsels are whipped up into a pie , or - my personal favourite - an easy and delicious coronation turkey . But just how did the humble turkey climb the ranks of Christmas ? Jess Marshall explores the history and traditions of the Christmas turkey and why we have chosen it as our Christmas centrepiece ; and delves into selecting the right bird , the best sides for your turkey , and the optimum cooking advice so you can ensure your Yuletide fowl is the best looking ( and tasting ) bird at the Christmas table .
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