Quote Originally Posted by Burney View Post
No. I have too few meals left in my life to go around eating stuff I don't like just because it's tradition, I'm afraid. It's like all those chaps round your way eating slimy, bony, muddy-tasting carpe frite just because it's Easter. Balls to that.
The whole point of turkey is that, if properly cooked, it is very nice without being overwhelming and therefore it compliments all the trimmings beautifully. Not to mention that as a slightly gamey bird, it makes wonderful gravy. Crown and roast the breast, braise the legs, make a wonderful gravy and serve it with creamed sprouts, fried bread stuffing, roast potatoes and vegetables and a chipolata.

I fail to see how any man could not like that, Burney. It is certainly far superior to roast duck, which is always disappointing because the breast tastes like liver and there only so many things that go with it. Roast goose or a rib of beef, I will give you, are wonderful options. But turkey is wonderful, if properly prepared.