Turkey C and other food prep

I got a third bird (in 3 weeks, which was perhaps Too Much to Do Again….), and this is what happened to it last week:

• one breast plus both drumsticks plus the drumsticks from Turkey B were baked with some herb mix and brought as part of a midweek meal delivery to a family with a new baby (#4)
  
• the thighs were baked over onions + mushrooms + sourdough bread bits + sage* salt, and topped with herbs, for midweek eating
  
• the other breast and both wings were baked for Shabbat dinner, topped with cranberry chutney, over pieces of butternut squash* and cranberries
  
• the frame and the neck were used to fortify the turkey stock originally made with the frame and neck from Turkey B, then reduced somewhat and frozen

I was hosting Shabbat dinner. In addition to the turkey with butternut and cranberries, this was the menu:

• challah (brought by guest)
  
• mixed poultry bone broth (made to get the bags of bones out of the freezer, because I need the space for a delivery tomorrow), the bones roasted, then slowly boiled with a bit of vinegar added (to encourage more out of the bones) for a day or so; after ditching the bones, adding in the turkey bits from making the turkey stock, leeks*, carrots*, purple-top turnips*, and dumplings [this soup has so much bone brothy goodness that it was practically solid after refrigerating, which was satisfying to see]
  
• platter of six things in little cups: black olives, green olives, dilly pickled radishes*, fermented hot pepper sauce* (more sludge than sauce), cranberry chutney, and cranberry relish
  
• roasted beets* and purple-top turnips*
  
• sauted onion, sweet potato*, collards, and chickpeas with a little chocolate-chili spice mix
  
• cabbage*-carrot*-Hakurei turnip*-purple starburst daikon* slaw, dressed with soy, lime, sesame, and hot sesame oil
  
• peach pie (using some of the sliced peaches I froze this summer)
  
• maple-walnut pie

* locally sourced