Citrus roast festive turkey recipe
THE GINGER PIG MEAT BOOK by TIM WILSON & FRAN WARDE
ISBN: 9781845335588 Price: £25.00
Take the strain away from the kitchen and prepare the turkey on Christmas Eve, so you simply have to put in the oven on the big day. Work out cooking times in advance, adding the weight of the stuffing as well as the bird.
Takes 6 hours
6kg (13lb) free-range turkey, with giblets
1 onion, roughly chopped
6 bay leaves
2 celery sticks, chopped
6 black peppercorns
1 leek, chopped
150g (5½oz) fresh breadcrumbs
1kg (2lb 4oz) pork sausagemeat
3 unwaxed lemons, zested and juiced
4 garlic cloves, crushed with the side of a knife, then peeled and diced
2 red onions, diced
200g (7oz) black olives, chopped
6 sprigs of rosemary
freshly ground black pepper
1 egg, beaten with 200ml (7fl oz) cold water
18 rashers streaky bacon, rind removed
50g (1¾oz) plain flour
100ml (3½fl oz) red wine
1. Place the giblets in a saucepan with 1 litre (1¾ pints) of water, the onion, 2 bay leaves, the celery, peppercorns and leek. Bring to a boil and simmer for 1 hour. Strain.
2. Preheat the oven to 220°C/425°F/gas mark 7. Place the breadcrumbs, sausagemeat, lemon juice and zest in a bowl. Dice the remaining bay leaves and add them, the garlic, red onions and olives. Remove the rosemary needles from the sprigs and finely chop. Add them to the bowl with the seasoning and egg. Mix well with your hands.
3. Stuff the turkey, placing two-thirds in the large cavity and the rest in the neck end. Secure both ends by overlapping excess skin and securing with skewers. Weigh the stuffed bird and calculate the cooking time, allowing 40 minutes per kilo (2lb 4oz).
4. Place the turkey on a roasting cradle over a large tin. Weave the bacon over the breast, cover with foil and place in the oven. Cook for 40 minutes, reduce the heat to 170°C/340°F/gas mark 3½ and cook for 3 hours 40 minutes. Increase the heat to 180°C/350°F/gas mark 4, uncover and cook for 40 minutes, basting. Insert a skewer into the thickest part of the leg; the juices should run clear.
5. Remove the turkey from the roasting pan, keep warm and allow to rest. Skim off excess fat from the roasting tin, add the flour and whisk until blended and smooth, then slowly pour in the stock and wine, and bring to a boil, stirring. Adjust the seasoning and pour in any extra juices that have run out of the turkey.