Potted Turkey

On the last day of 2010, the last of this year’s delicious turkey, delivered to us by the nice people at Whitegate Farm. We’re really pleased with them again, not least that they managed to get our turkey, gammon and so on to us through the snow!

The carcass has already been used for stock, which we’ve frozen so that we can have some warming, frugal soups as we start 2011. The boys had ‘fishcakes’ this evening with some of the remaining leftovers, and we turned the rest into potted turkey.

This really simple recipe makes a yummy, slightly piquant mixture of cooked turkey and butter which is wonderful on sourdough toast with sliced cornichons or any other kind of pickle. It’s also good at breakfast time – when you might not feel quite brave enough for pickles!

Potted Turkey

  • Servings: 8-10 as a starter, breakfast or snack
  • Print


This makes enough for two small ramekin size pots. It scales up pretty successfully – check the balance of lemon juice and cayenne while you’re whizzing it up.

8oz (225g) of cooked turkey
3oz (80g) of soft (room temperature) butter
pinch of salt (unless you’re using salted butter)
1/4 – 1/2 tsp of cayenne pepper, depending on how much of a spice you want to it – probably best to start small and then taste halfway through whizzing the stuff up (see below)
a pinch of fresh grated nutmeg
the juice of 1/4 lemon

extra butter to melt for the top


  • Blend all ingredients (except the butter you’re going to melt) together in a food processor until you’ve got the right consistency. You don’t want it too smooth – keep a bit of the texture. You can use a blender, although I find that it clumps a bit more then.
  • Pack mixture down into the ramekin pots, pressing down with a teaspoon (run under hot water to get a smooth top). Then put them in the fridge for a bit to firm up.
  • When it’s firm, melt the extra butter and pour over the top of each pot to seal and put back in the fridge to set. You could clarify the butter, but we don’t bother.

And that’s it! Take it out of the fridge for a bit before you’re going to eat it and serve on toast for breakfast or on thinly sliced bread with pickles for lunch.

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