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Herb-roast turkey
Ingredients
5kg turkey, giblets removed and
kept
250g stuffing of your choice
Method
3 onion, cut into thick rounds with
the skins left on
generous handful thyme and bay
1.
Heat oven to 190C/170C fan/gas 5. Wash and dry the turkey,
removing any feathers. Lift up the skin that covers the neck
opening, then push the stuffing up and under the skin, securing it
tightly underneath with a skewer or 2 cocktail sticks. Weigh stuffed
turkey, then calculate cooking time, allowing 40 mins per kg (20
mins per lb). Put a few pieces of onion and a few herbs into the
cavity, then tie the legs together with string.
leaves, plus more herbs to put
2.
crushed
Put the remaining onions in a single layer in the tin, then add a
good bed of herbs. Add the neck and all of the other giblets, except
for the liver, to the tin, then sit the turkey on top of the herby onions.
Coat the breast all over with butter. Pour the wine into the tin, cover
with foil, then roast according to your timings. Keep checking the tin
– if it looks a little dry, add a splash of water. While the bird cooks,
mix the salt, crushed green peppercorns and thyme leaves.
3.
Thirty mins before the end of cooking, remove the foil. Brush the
around the bird, to serve
50g butter, softened
300ml dry white wine
1 ½ tsp flaky sea salt
1 tsp dried green peppercorns,
1 tbsp finely chopped thyme
leaves
For the gravy
300ml medium white wine
600ml good stock
2 tsp redcurrant jelly
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turkey again with butter, then scatter over and press in the salt,
pepper and thyme mix. Roast for the remaining cooking time,
uncovered, until golden. To be reassured that the turkey is ready,
pierce thigh through its thickest part; the juices should run clear. If
not, give it 15 mins more and test again. Remove the turkey from
the tin and leave to rest without covering (this will keep skin crisp).
The turkey will stay hot for up to an hour, so there’s no need to
panic.
4.
Now make the gravy. Drain the fat and juices from the tin into a
jug, keeping the onions but discarding the neck and giblets. Place
the tin on the hob, then pour in the wine, scraping up the flavourfilled crusty bits with a wooden spoon. Reduce until the wine has
almost all disappeared. Spoon the fat from the juices and discard,
then add the juices, onions and stock to the tin. Boil down for about
5 mins until reduced and a little syrupy, stir in redcurrant jelly, then
season. Strain into a jug; any resting juices should go in now, too.
Lift the turkey onto a platter with the Bacon-wrapped sausages (see
recipe below), dotting herb sprigs around to decorate. Serve with
cranberry and bread sauces.