I’ve been a fan of Copas Turkeys for a few years. So when an invitation from the family run farm landed in my inbox to attend “The Art of Christmas” masterclass on preparing and presenting their delicious free range, plucked by hand and game hung turkeys, I RSVPed ASAP.
Yes, Christmas is coming. And contrary to most years of my adulthood there hasn’t seemed to be nearly as much Yuletide jive and in-your-face jingle bell retailing in the run up to December. You’d hardly know it’s the end of October if it wasn’t for the occasionally Jack o’ lantern. Maybe it’s the mild (and rather sunny autumn) we’re having here in London? Maybe I’m just too busy (slammed!) with other things to notice. Maybe everybody’s too broke to even start contemplating shopping for Christmas?
Whatever the case, Christmas is on its way, and that means time turkey time (which will be here a month sooner for American expats like me who are keen to keep with Thanksgiving tradition). And if you were going to do turkey at your feast, Copas would be a smart choice of bird.
Cooked right – and I’ve never had an issue roasting a Copas – you’ll be delighted with the results. And as ace as the masterclass was, doing the stuffing and gravy and carving the turkey properly are all a breeze. And with each Copas turkey comes easy to read instruction for preparation and presentation. Copas even sells its own traditional stuffing and gravy if you can’t be bothered. As for carving, a few useful tips include using a sharp knife and cutting against the grain.
On hand for the event was a rep from Champagne Charles Heidsieck house demonstrating how well sparkling wine pairs with so many aspects of festive season dining – even when the pressure’s off. Indeed Charles Heidsieck Brut is an especially tasty quaff to cosy up to a plate of Boxing Day nibbles. So, before you go cold turkey in the new year, you can enjoy the last of your cold turkey leftovers with a glass of bubbly.
Find out more at copasturkeys.co.uk.
