Roast Turkey

Roasted birds were the headliners of the British meal for centuries, with a few courses building up to them and a few appearing after them. In medieval times, the tables of kings and queens were graced by swans, peacocks, and herons, often roasted and then sewn back into their glorious feathers so they looked alive. Roasted meat was expensive and rare and thus only enjoyed by the privileged. Turkey, introduced from the New World, first appeared in England in the early sixteenth century, but