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Turner's Christmas Turkey Recipe

Posted on 18th December 2012

CORPORATE

RECIPES

INGREDIENTS

 

1 x 5kg (10-12lb) turkey

6oz butter

1 finely chopped onion

2lb sausage meat

1tbsp chopped sage

1tbsp chopped parsley

12oz chopped cooked chestnuts

4oz white breadcrumbs

Salt & pepper

2 large potatoes (for support)

 

 

METHOD

 

Trim the turkey, take out the wishbone and empty the innards

Melt 2oz butter and sweat the onions, do not colour

Take off, cool and then mix with the rest of the ingredients

Stuff the turkey, not too much, in the neck end and tie down the neck skin. Truss the turkey to keep it’s shape

Put the rest of the stuffing in a Pyrex dish and bake separately

Do not stuff the cavity end

If possible, place the turkey on its side and push down to crack the back bone. This will help stop the turkey rolling over in the oven

Preheat the oven to 230°c

Rub the turkey all over with 4oz butter and season the bird

Cut the potatoes into 1” thick slices

Put the turkey in the oven on it’s side with the breast resting on the potatoes

Cook for 30 minutes on one side, take out , baste and turn the turkey over to cook on the second side, still allow the breast to rest on the potatoes

After the 2nd 30 minutes turn down the oven to 200°c or quicker if the skin is browning too much

Turn the turkey on it’s back and baste again, allow to finish cooking

Test the legs with a skewer or a meat thermometer to see if cooked. Once the legs are cooked take out and allow to rest for 20 minutes, turn over occasionally

Carve to serve

 

I like to take off the legs, carve first then take off the breasts and carve quickly on a chopping board

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