There is something wonderfully satisfying about putting a beautiful turkey sitting in the middle of the table on Christmas day and serving your salivating family. If cooked properly the turkey can be a deliciously moist bird which can be enjoyed by all the family. Plan every aspect of your Christmas cookery carefully and meticulously and then you can relax a little more on the day.
Ingredients
- 14lb/6.5kg approx Turkey
- 250g Butter
- 3 tbsp Sage
- 1 medium-sized onion
- Seasoning-Salt and Pepper
Stuffings:
- 400g Chestnut, Cranberry & Sausagemeat Stuffing (see below)
- 400g Sage & Onion Stuffing (see below)
TURKEY GRAVY:
- 750ml turkey/chicken stock
- Turkey Giblets
- 2 Carrots
- 1 Onion
- 4 tbsp of plain flour
- 2 bay leaves
- 150ml Red Wine
- 1 tbsp Olive oil
- Salt & pepper
SAGE & ONIONS STUFFING
- 150g Butter
- 1 Onion, finely chopped
- 250g breadcrumbs
- 1 tbsp sage, chopped
- 1 tbsp thyme, chopped
- 4 tbsp flat leaf parsley, chopped
- Salt & Pepper
CHESTNUT, CRANBERRY & SAUSAGE MEAT STUFFING
- 225g Sausagemeat
- 150g Breadcrumbs
- 1 tbsp flat leaf parsley, chopped
- 1 tbsp thyme, chopped
- 1 tsp black pepper
- 2 onions, finely diced
- 50g chestnuts, chopped
- 50g cranberries
- 2 garlic cloves, crushed
Method
- Preheat the oven to 200C/400F/Gas Mark 6
- On Christmas morning prepare to stuff your turkey with your prepared stuffings.
- Soften the butter in a bowl add the sage and mix. Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.
- Place the sausagemeat stuffing in the neck cavity and then line the cavity with some tin foil or parchment paper and loosely pack the sage stuffing into the bird. Don’t forget to weigh the turkey again with the stuffing enclosed.
- Put the Turkey onto a large roasting tray and place in the preheated oven.
- Put the turkey into the oven and begin to bake. If you feel the turkey is browning too quickly you can cover down the turkey with some tin foil for the first two hours.
- Allocate 20 minutes per pound and then an additional 20-30 minutes in the oven. In total it should take about 4 hours. When a skewer is inserted into the meat nearest the bone (ie-the Leg) the juices should run completely clear.
- Allow the meat to rest when it comes out of the oven and carve as required.
TURKEY GRAVY:
- Preheat the oven to 180C/350F/Gas Mark 4.
- Place the turkey giblets, carrots and onions on a tray and drizzle with olive oil. Season with salt and pepper. Cook in the oven for 45mins – one hour until they are fully cooked through. Remove any excess fat, if any.
- Pour the turkey stock into a saucepan and add the bay leaves, bring to the boil.
- Remove the tray with the giblets from the oven and place on the hob. Sprinkle the flour onto the tray and brown on the hob. When the flour has browned deglaze the pan with the red wine, the pass the gravy through a sieve into another saucepan. Bring to the boil, then slowly add the warmed turkey stock and reduce by half. Serve immediately.
SAGE & ONIONS STUFFING
- Preheat the oven to 180C/350F/Gas Mark 4.
- Melt the butter in a large frying pan over a medium heat. Add the onion and sauté for 3–4 minutes until it is softened and translucent, but not coloured.
- Put the breadcrumbs and herbs into a large oven proof dish. Mix well and season to taste.
- Pour the butter and onion mixture over the breadcrumb and herb mixture, then bake for 20–25 minutes until gold. Remove the stuffing from the oven and serve immediately.
- If using this stuffing for turkey, please ensure it has cooled down before you stuff the body cavity.
CHESTNUT, CRANBERRY & SAUSAGE MEAT STUFFING
Preheat the oven to 180C/350F/Gas Mark 4.
- In a large bowl, mix together the sausagemeat, breadcrumbs, chopped herbs and black pepper.
- Add the onions, chestnuts, cranberries and garlic and use your hands to mix all the ingredients together.
- Place the stuffing in the cavity of the turkey and cook as instructed, or place the mixure into a roasting pan, cover with kitchen foil and cook for 25 – 30 minutes.
