RECIPES
ROAST TURKEY WITH BACON , APRICOT AND CRANBERRY
STUFFING SERVES 8
INGREDIENTS
TURKEY
• 4-4.5kg gold standard turkey • 6 rashers smoked streaky bacon
• 150g butter • 3 onions , peeled • 2 large carrots , peeled
• 1 large lemon , halved • A small bunch of thyme • 3 large pieces of rosemary • 2 bay leaves • Sea salt & freshly ground black pepper
STUFFING
• 400g quality minced pork • 8 rashers smoked streaky bacon
• 1 large onion , peeled and finely diced • 2 sticks celery , washed and finely diced • 2 cloves of garlic , peeled and crushed • 100g dried apricots • 50g dried cranberries • 1 large free-range egg
• 2 tsp fresh thyme • 1 handful of fresh breadcrumbs • Zest of 1 lemon • 1 pinch nutmeg • Sea salt & freshly ground black pepper
GRAVY
• 2 heaped tbsp plain flour • 1 litre chicken stock • A good splash of port • Sea salt & freshly ground black pepper
METHOD
STUFFING Heat a generous splash of olive oil in a large frying pan and cook the bacon until crisp . Remove and drain on kitchen paper and cut into thin slices when cool . Add the onion , garlic and celery and sauté for about ten minutes until soft and golden brown . Take the pan off the heat , add the breadcrumbs and stir together , transfer to a large bowl and allow to thoroughly cool . When cool , add the pork mince , thyme , dried fruits , lemon zest , nutmeg , egg and lots of salt and pepper , and mix everything well .
TURKEY 1 . Allow the turkey to come up to room temperature for a couple of hours . When ready to cook , preheat the oven to 230C . Give your turkey a good wipe , inside and out , and season the cavity well . 2 . Place the turkey on a board , with the neck end towards you . Find the edge of the skin that ’ s covering the turkey ’ s breasts and carefully peel it back . Gently ease your fingers under the skin , teasing it away from the meat . You should be able to pull all the skin away from the meat , keeping it attached at the sides . Carefully spoon your prepared stuffing between the skin and the breast , tucking the flap of skin underneath to stop anything seeping out . Weigh the stuffed turkey and calculate the cooking time allow twenty minutes per every five hundred grams . 3 . Place the lemon halves , one onion , half the thyme and one piece of rosemary inside the turkey cavity . Dab the butter all over the turkey , especially over the breasts , season generously and cover with the streaky bacon . Place the turkey on a large roasting tray , and add the chopped carrots , onions , and remaining herbs , cover with tinfoil and place in the preheated oven . 4 . Cook for twenty minutes , then turn the heat down to 180C and roast for the allotted time , or until the juices run clear from the thigh when pierced with it a small , sharp knife . Remove the tinfoil for the last forty minutes to allow the turkey to brown . 5 . Carefully lift the turkey out of the tray and rest , somewhere warm , loosely covered in foil and a couple of folded tea towels , for about an hour .
GRAVY Very carefully skim the surface fat from the roasting tray and add port . Place on a medium heat and sift in the flour . Stir well and slowly pour in the stock . When the gravy starts to thicken , reduce the heat and simmer for five minutes , stirring regularly . Strain it into a pan ready to reheat .
Carve your turkey at the table , serve with all the trimmings , the gravy and enjoy .
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