FOOD + DRINK
A KENTISH CHRISTMAS CONT .
Boneless Turkey Breast Stuffed with Rooks Stuffing with Goose Fat Roasties and Rooks Pigs in Blankets
Recipe by : JC Rooks & Sons Ltd www . rooksonline . co . uk
Ingredients :
• 1 x 2.5kg boneless turkey breast , stuffed with Rooks own pork , sage and onion stuffing , wrapped with bacon ( our butchers will do this for you )
• 1 large onion , thickly sliced
• 1 carrot , cut into 4 horizontal slices
• 20g butter , at room temperature
• 2 packs Rooks own pigs in blankets
For the gravy
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 1 carrot , chopped
• 1 bay leaf
• 2 tbsp plain flour
• 850ml homemade , bought chicken or turkey stock ( available at all Rooks stores )
For the potatoes
• 1kg Maris Piper potatoes
• 100g goose fat ( available at all Rooks stores )
• 2 tbsp of plain flour or semolina
Method :
1 . Take the turkey breast out of the fridge and allow it to come up to room temperature . Heat the oven to 190 º C / 170 º C Fan / Gas Mark 5 . Put a rack inside a baking tray with the onion and carrot underneath . ( You can just sit the turkey breast on top of the veg if you don ’ t have a rack ).
2 . Put the turkey breast on the rack . Pour in enough water to cover the veg , then cover the whole tray with a foil tent .
3 . Roast for 40 minutes per kilo plus an additional 20 minutes . ( 20minutes per lb plus an additional 20 minutes .) For 2.5kg that ’ s around 2 hours . Take the foil off 20 mins before the end to brown . Test with the point of a knife and see if the juices run clear . If you have a thermometer , it should read 70 º C . If the joint isn ’ t cooked through , roast for another 10 minutes .
4 . Leave the turkey to rest somewhere warm for 20 minutes – it will keep cooking , so the final temperature will rise to 75 º C or just above .
5 . While the turkey breast is resting , place the pigs in blankets in the oven and cook for about 20minutes at 190 º C / 170 º C Fan , Gas Mark 5 .
6 . Place the turkey breast , covered with the foil on a plate .
7 . Pour all the juices from the tin into a deep but narrow jug or bowl . Making sure you scrape all the bits from the bottom of the baking tray . Leave to stand so that the excess oil from the turkey rises to the top . Skim off as much fat as you can and discard .
8 . Use this gravy base to make your gravy .
For the gravy : 1 . Heat the oil in a non-stick pan , then fry the onion , carrot and bay leaf , stirring frequently , until the onion is golden . Stir in the flour , then pour in the stock while stirring . Simmer for 15 minutes . Discard the bay leaf , then purée the contents of the pan with a hand blender until completely smooth .
2 . Then pour in the gravy base and stir over the heat until bubbling . Season to taste .
For the potatoes : 1 . Preheat the oven to 200 ° C , peel and halve the potatoes . Put the roasting tray in the oven to heat up .
2 . Place the peeled potatoes in a large pan . Cover them with cold water , add a pinch of salt and put the lid on . Bring the water to the boil , and cook for about 5 minutes .
3 . Add the goose fat to the roasting tin and return to the oven for a couple of minutes , so it gets hot ( you almost want it smoking ).
4 . Meanwhile , drain the potatoes into a colander . Allow them to steam dry , and then toss them about gently until fluffy . Dust the potatoes with plain flour or semolina .
5 . Tip the potatoes into the roasting tray and cook for about 45 minutes , turning and basting every 15 minutes until golden and crispy . Season to taste with sea salt .
Top Tip : 2.5kg will feed 10 people , 3kg will feed 14 people , 4kg will feed 18 people , 5kg will feed 22 people .
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