This recipe specifies a family-sized turkey, which will provide enough meat to feed not only 4 people on Christmas Day (125g per serving) but also enough meat left over to feed 4 people for two more meals, e.g. cold on Boxing Day and made into a soup, curry or risotto.
Prep Time: 30 minutes
Cook Time: 4 hours 15 minutes
Stand Time: 15 minutes
Steps: 3 and 4
1 x 4.5kg oven-ready turkey
400g potatoes, peeled and cut into large chunks
450g Brussels sprouts, trimmed (or broccoli florets)
300g carrots, sliced
20g chicken or turkey gravy granules
Salt and freshly ground black pepper
8 tsp cranberry sauce
Thyme and onion stuffing:
1 large onion, finely chopped
60g fresh white breadcrumbs
Leaves stripped from a small handful of thyme sprigs
A handful of parsley, finely chopped
Grated zest and juice of 1 small lemon
1 medium free-range egg, beaten
1. Preheat the oven to 220°C, gas mark 7.
2. Make the stuffing: lightly spray a frying pan with oil and cook the onion over a low heat for 10 minutes until softened. Stir in the breadcrumbs, herbs, lemon zest and juice. Season to taste and add the egg. Leave to cool.
3. Wash the turkey inside and out under the cold tap. Pat dry with kitchen paper, then push the stuffing into the neck cavity and secure with a skewer. Place the turkey, breast side down, on a rack in a large roasting pan and cover loosely with kitchen foil.
4. Roast in the preheated oven for 30 minutes. Turn the turkey over on the rack and replace the foil. Turn down the oven to 180°C, gas mark 4 and cook the turkey for 3 hours, basting occasionally with the juices that run out of it.
5. Increase the oven temperature to 200°C, gas mark 6, remove the foil and roast for a further 30 minutes until cooked and brown.
6. Meanwhile, bring the potatoes to the boil in a pan of salted water for 3–4 minutes. Drain well and scratch the surface of each potato with a fork. Put them in a non-stick roasting pan, then spray with oil and sprinkle with sea salt. Roast in the oven above the turkey for 45–55 minutes, until crisp and golden brown. Remove and keep warm.
7. Remove the turkey from the oven, cover loosely with foil and let it stand for 15 minutes. Meanwhile, boil the sprouts or broccoli and the carrots until just tender and make up the gravy according to the packet instructions.
8. When you’re ready to serve, remove the skin from the turkey and carve, allowing 125g meat per serving.
9. Serve the turkey with the roast potatoes, sprouts (or broccoli), carrots and gravy with some cranberry sauce on the side.
Tip: To test whether the turkey is cooked, pierce it behind the leg with a sharp knife or a skewer – the juices should run clear.
Step it up…
To enjoy this delicious recipe on Step 5, add 3 grilled or roasted cocktail sausages wrapped in extra thin bacon rashers per portion.
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For more information regarding the Steps please contact a Consultant.