Turkey

There was a time when all the turkeys reared in this country were black-feathered. But, in the same way that white bread became a fashionable refinement, so did the white turkey. The so-called problem with black feathers is that after plucking they leave what we might nowadays call designer stubble on the flesh. Turkey breeders set out to evolve a breed of white turkey, plumper of breast, and the cycle started. Demand prompted mass production and intensive rearing which, in turn, meant that the turkeys were fattened too fast on unsuitable food, and were not hung properly. The result was a 'sliced white' turkey with about as much character and flavour as a factory-baked loaf.

Related recipes to look at:

Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Turkey with a Hint of Thai
Turkey Feuilletes - recipe cost £7.04 (£1.76 each)