Members contacting The Society's order line and support teams are sure to have chatted at one time or another to Sarah Monk, without realising that she devils a mean turkey. She has kindly consented to share the tip below, which, as it stands is pretty virtuous, but infinitely adaptable. Those not watching their waists after Christmas could add a swirl of sour cream to the pan, or a knob of herb butter to the potato. On your conscience be it! A bit of thyme, along with the onions is nice, too.
Wine Recommendation: Sarah likes to drink this with a fruity and soothing rosé, but you could also try a traditional German white, something like The Society's Ruppertsberg or a full-bodied white Rhône (Lirac Blanc La Fermade, Domaine Maby would be excellent). Much will depend on the strength of the mustard. Sarah uses the made English variety for a real kick. Dijon is more forgiving, but gives tamer results.
Bake your potatoes in the usual way. While they are cooking, cut your leftover turkey into bite-sized pieces. Heat a little oil in a frying pan, and throw in some chopped onions. Add the turkey, along with a generous glug of runny mustard. Coat the meat well and simmer gently until it's piping hot.
Split open the spuds and spoon in the devilled turkey.