magid

(which is not the one I'll be eating at dinner, since that's at a friend's house; this will be for Shabbat and other meals)
(also, were I more knowledgeable of image manipulation, it would be fun to do this as one of those diagrams of meat cuts)

I got a 12-lb turkey at Trader Joe's on Tuesday. Today, I cut it up and cooked the parts.

The turkey breasts are being baked over some onions, carrots, parsnips, and carrot, and topped with some apple-carrot chutney.
The drumsticks and tail are being baked with sprinklings of cinnamon and tandoori seasoning.
The wingtips and frame went into a pot of soup, currently just with onions and carrot, to be enhanced later after taking the bones out.
The other two joints of the wings are being baked with some apricot chutney.
The thighs are being baked covered, with rice, onion, walnut, diced lemon, cinnamon, floral black pepper, and pomegranate juice.
The leftover bits that happen because I'm not that good at cutting raw poultry I sauteed for brunch with onion, carrot, and scallions. At the end, I realized I was thinking of turkey shwarma, and though I didn't have the spice mix for that, I remembered I did have a big jar of amba in the cupboard I'd never been inspired to open before, and that gave the right level of sour.

And now I have a lot of amba to use up by Passover, so suggestions for ways to use it would be appreciated.

Oh, and

bitty, I got out the stuffed turkey you guys gave me years ago, as the mascot of the day (that would be a plush animal, not food :-).