12 months old to be precise - and purchased at my father in law's country golf club. (This is no country club though - a real golf club where the pressing management issue is how much irrigation water they are allocated and how much it costs. It costs $3000 to water the course!!!)
The guy killed the bird and turned up with it in his esky. It weighed in at 8.3kg or say 18lb in the old language. It fit in the oven at the old-folks home (just).
We never got anywhere near the stuffing - that presumed you could actually carve that far in and on Christmas day there was no need.
That said - brined turkey worked well. The bird was surprisingly two-tone - with very dark meat in the legs and white meat in the breasts.
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I tried curing some of the Murray River perch grandad caught using Stefano's orange juice and salt cure. It worked surprisingly well given you probably should cure oil fish and perch is not oily. Stefano swears by butter and sage (and perhaps a little of his salted lard).
Speaking of salted lard I had some and wrapped part of the bird in it. Worked well.
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Salad was a simple success - very finely chopped fennel dressed with orange juice, some orange segments, olive oil and salt.
Pudding finished a massive meal.
And a typical family christmas - with all those domestic dramas was had by all.
J
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