Clementine, thyme & bay roast turkey
This showstopper turkey using a zesty her by stuffing can be oven-ready the day before, giving you additional time to prep the sides
This showstopper turkey using a zesty herby stuffing can be oven-ready daily before, giving you more time to prep the sides
Serves 8 Prep time 30 mins Cooking time 2 hrs 10 mins, also 1-2 hrs resting (it’s possible to cook the remaining veggies in this ti me)
You’ll want… Large roasting tin; transparency; electronic probe thermometer
•5kg free-range turkey (take from the refrigerator at least 1 hr before ingestion )
•100g butter, softened
•4 large celery sticks, halved
•1 large onion, sliced
•8 clementines, halved horizontally
•4 bay leaves
•6 fresh thyme sprigs
For your stuffing
•4 pounds garlic cloves, crushed
•25g fresh breadcrumbs
•450g British free-range pork sausagemeat
•100g semi-dried tomatoes,
•2 tbsp chopped fresh flatleaf parsley
•3 fresh thyme sprigs, leaves picked and roughly chopped
•Freshly grated nutmeg
•Finely grated zest of 2 clementines
Make the stuffing 2-3 days beforehand, cover and chill, or freeze for up to 2 months in an airtight container. Stuff the turkey the night before and chill.Take from the refrigerator 1hr prior to cooking.
1 To the stuffing, melt down the 50g butter into a skillet with the garlic and cook gently over a low heat for 10 mins. Stir in the breadcrumbs, then set aside to cool. In a large bowl, use your hands to mix the sausagemeat together with the berries, herb s, nutmeg, zest, a little salt and plenty of black pepper and the chilled garlic butter crumbs.
Two Heat the oven to 200°C/enthusiast 180°C/ gas 6. Ease the skin away from the neck finish of the turkey and use your hands to spread the 100g butter above the breast meat under the skin. Season within the cavity, then stuff the neck end with the stuffing.
•Place the celery and onion in a big
roasting tin. Sit the packed turkey on top, and then roast for 30 mins. Turn down the heat to 180°C/fan 160°C/ gas 4, cover with foil and roast for 1 hr 40 mins, basting occasionally
using the juices. For the last 30 mins, add the herbs and clementines into the tin. Baste everything together with all the juices, then return to the oven.
•The turkey is cooked when it
reaches 70°C onto a digital probe thermometer or the juices run clear once you pierce the thickest aspect of the thigh with a skewer. Rest the turkey, loosely covered in its transparency, somewhere warm. Turn up the oven to 200°C/fan 180°C/gas 6 to cook the remainder of your Christmas lunch (the turkey will stay hot for 1-2 hrs). 5 Serve on a hot platter with the clementines and some other ad di t I o nal trimmings. Save pan juices
to make gravy (see p16), if you like.
Per serving 430kcals, 22. Lg carbs (5.4g sugars), 0.7g salt, 1.3g fibre