Okay so I should have gone back to the UK for Christmas but I didn't... So now I have the problem that despite looking everywhere I can think of, I am still none the wiser as to where I can buy a turkey for Christmas dinner. I have noticed that Carrefour sell 3Kg Turkeys for SFr. 60 but I want an adult bird and not a baby. ie 6Kg or so and no I do not want two of them. I asked at Coop and they said Fondue is for Christmas dinner - no idea...

Both Jelmoli & Globus have bigger turkeys for sale as do some of the larger Coops. The Coop near me in Affoltern am Als had them on sale yesterday.

Thanks never thought of looking there. Dare I ask how much?

Cheers

Richard

Digressing slightly...

Richard doesn't know something?
My world is falling apart...

Hiya Richard, Migro have a special on turkeys untill the 25th. sfr 10.80 per kilo.Try phoning the bigger Migros nearest to you to save on the foot work.
Have a great Crimbo

Yes indeed it forced me to change my avatar to an ever so slightly lesser genius... Well probably lesser...

It does depend on the size but I have paid between 70 & 110 francs for big ones. I don't actually find they are more expensive than special orders I have placed at other butchers.

I buy my turkeys in Austria alot cheaper than in coop (where i used to buy them) and also they are bigger in Austria.

I just ordered a turkey for thanksgiving, the Migros in Zumikon asks for 1 week notice and the biggest they can get is 12 kgs but said they will try for a bigger one. The turkeys are fresh, not frozen.

Last Christmas we had to order 2 turkeys, 11kgs and 10 kgs and I remember paying almost 200 CHF for both turkeys.

I'm still looking for a proper roasting pan and a crock-pot.....suggestions?

My friends were able to special-order a large bird from Manor two weeks ahead of time for Canadian Thanksgiving. I think it cost over CHF 200...no idea if it was frozen or fresh.

Actually, and as according to my previous experiences a fresh and succulent turkey breast is by far the easiest and the simplest solution to this somewhat irregular problem. Turkey breast are usually around the two kilo mark per breast. (Can you begin to imagine the actual size of these creatures!!) The shape and perfectibility of this cut really makes the roasting process a doddle. Baste the breast in virgin olive oil, rub-in a mixture of freshly cracked pepper, sea salt, paprika. Place in a roasting tin (If you have one big enough!) Add to a pre-heated oven at 180c for one and a half hours. Happy days. Carve and serve-up immediately.

I did the same last weekend. After the event, sandwiched it and eventually curried the rascal! - No bones, pokey skin. Even the cat joined in with the party!

Getting the munchies again ...

Nothing like wondering if the 'parts' are still in the bird or not.

I'm all for the breast only option