Inside knowledge

My sincere thanks to Paul Collins who e-mailed with a suggested name for the turkey part I described last week as a “crinkly-edged thing that looks as if it’s the beginning of a new life form”.

He writes: “The bit you can’t identify sounds like the gizzard to me; it’s where the food is ground up with grit to break it down.”

Crikey. That went straight in the bin.

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