So maybe I’m not over turkey yet. Some may claim they need a longer break between Thanksgiving and the end of January to carve into another one of these meaty birds; I am not one of them.
I nabbed an organic turkey and roasted it the other Sunday. Nick and I reveling in the chunks of roasted fare, onions, carrots and garlic, my mind was already flipping through the rolodex of things to do with the leftovers. One of my old favorites, cold turkey salad, popped into my head.
I could just taste the tangy mayo with that particular incandescent flavor of turkey, chopped and chilled; the meat softened in oil, herby and refreshing. But alas! Mayo is off the menu for the nutrient-aware. Au contraire, mon frére (or soeur), homemade mayo is nutrient dense and not packed with harmful preservatives and toxins.