Mark Moriarty's Off Duty Christmas airs 21 December at 6.30pm on RTE One.
Ingredients
Serves 4
- 2 onions
- 1 bulb garlic
- 1 turkey, 4kg in weight (room temperature)
- 300ml white wine
- 30g butter
- 30g flour
- ½ lemon
- 6 tbsp soy sauce
- ½ chicken stock cube
Method
- Preheat the oven to 200c
- Quarter the onions and slice the garlic bulb in half, place these on the base of the tray to create a trivet.
- Place the turkey on top before placing it in the oven. Roast for 3 hours..
- Remove the tray from the oven and place the turkey on a separate resting tray.
- Pour the roasting juices from the tray through a sieve, retaining the liquid but leaving the onions and garlic behind. Squeeze every last drop out of the mix. Skim off the excess fat from the top of the liquid.
- Return the roasting tray to the gas, if you don't have gas use a new pot.
- Add the white wine and increase the heat, scrape all the roasted bits from the base of the tray. Once the white wine has reduced by half, go back in with the roasting juices and bring to a rapid boil. Season with the soy sauce, juice of half the lemon and chicken stock cube
- Place the butter and flour in a bowl and rub together into a paste. Whisk this into the mix as it boils to create a glossy, thickened gravy.
- Season to taste and serve.
