Turkey Pie

We seem to have this tradition started where every Thanksgiving we buy and extra turkey and throw it in the freezer.  On a nice cold snowy day, or when the freezer is too full, we pull it out and roast it.

He are the results of Sunday's efforts.  Stuff some butter under the skin, a 1/2 a stick will do.  Drizzle the bird with some olive oil  and rub it down, sprinkle with kosher salt and pepper and Herbs de Provence.  Cut a lemon up and stick it in the cavity and put the entire thing in the oven for a few hours.

We usually eat turkey one night and make turkey pies with the rest.  Just like grandmas chicken pie, with peas, carrots, onions, etc. inside.  They come in super handy when there is no time to cook.  I made whole wheat crust this time around and included some vodka as well.  The folks over at Cook's Illustrated say this makes for a tender flaky crust.  I'll let you know on that one.

Here are the pies that I finished tonight.  All ready to go in the freezer.  A hen with some eggs.  We make the eggs with a demitasse spoon from the silver set.  All the rest are just cookie cutters with a little bit of creative license.  I'll post them as I cook them just for fun.

This was the turkey dinner.  Of course I eat the skin, it was fried in butter while the bird roasted and is covered with salt and pepper and Herbs.  It's the best part of the bird.  Sauteed sugar snaps and potato gratin accompany.  The potato gratin is of course made with heavy cream and Gruyere cheese.  You only live once folks!!!