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Recipes
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Roasted turkey with stuffing
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Succulent, golden and roasted to perfection, the turkey is the centerpiece of a traditional Christmas meal
The turkey was imported from America to Europe, then to England in the early 16th century.
Because of its succulent meat, it soon became a part of the traditional English Christmas dinner and replaced the boar's end and fattened goose that has been enjoyed for centuries.
It then spread to many other countries.
Preparation time: 45 minutes + making stuffing + 30 minutes resting
Total cooking time: 3 hours 30 minutes
Serves 6-8.
Ingredients
4.5 kg turkey
50g butter, softened
1 onion, peeled and quartered
1 lemon, quartered
2 bay leaves
Fresh thyme sprigs to garnish
Salt and freshly milled black pepper
1 quantity of stuffing (see stuffing recipes page).
Procedure for the turkey
Prepare the stuffing on Christmas Eve (see stuffing recipes page).
If the turkey is frozen, you will need to thoroughly defrost it before Christmas Eve. This will take approximately 3 days. Defrost it slowly in the bottom of the fridge.
On Christmas Day, take the turkey out of the fridge so that it warms to room temperature.
Remove the giblets from the turkey cavity.
Preheat the oven to 190°C, 375°F, Gas 5.
To stuff the turkey, loosen the skin with your hands and smear the flesh with butter.
Pack the stuffing into the neck of the turkey. Press it gently to make a nice rounded end. Tuck the skin flap under the turkey and secure with a cocktail stick.
Place bay leaves, lemon and onion in the turkey body cavity.
Any leftover stuffing can be placed in the body cavity. This is perfectly safe if the stuffing is at room temperature before it goes in.
Season with salt and pepper and place in a large roasting tin.
Pour 300ml of water to keep it moist during cooking.
Wrap the turkey loosely in foil, so that the turkey is encased.
Roast the turkey for 2 hours 30 minutes. Take out of the oven, remove all foil and turn up the heat to 200°C, 400°F, Gas 6.
Scatter some fresh thyme sprigs and return to oven for 45 minutes.
To check if it's done, pierce the thickest part of the bird with a skewer. If the juices run clear, it's ready, if they are pink, the turkey nees further cooking.
Transfer to serving plate and cover with foil and leave to rest for 30 minutes before you carve it. This allows the juices to run back into the joint, making it succulent and tender.
Foie gras
Ham
Meat - preserved
Meats - cooked and cured
Meats - frozen and deep-frozen
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