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Turner's Christmas Turkey Recipe
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