Christmas Turkey And Stuffing
This turkey recipe is a true festive feast. Delight in succulent meat with a fragrant herb butter tucked under the skin for extra juiciness. The savory stuffing, brimming with herbs and nuts, adds a crispy contrast to the tender bird. And to top it all off, a luscious gravy infused with pan juices ensures every bite is packed with flavor. A delightful dish for the holiday table.
— Constant Cookbook
Ingredients
- 250g/9oz pack unsalted butter
- 3-4 sprigs fresh thyme
- sprig of fresh rosemary
- 2 tbsp fresh parsley
- salt
- freshly ground black pepper
- 5-6kg/11-13lb medium-sized turkey
- 3 or 4 good quality, thick sausages
- 125g/4½oz butter
- 1 onion
- large sprig of thyme and rosemary
- 200g/7oz white breadcrumbs
- 6 fresh sage
- 1 lemon
- 50g/2oz pine nuts
- 1 tsp sea salt
- freshly ground black pepper
- 3 tbsp fresh parsley
- 1 onion or large shallot
- 2 tbsp olive oil
- 125ml/4fl oz dry white wine
- 1 sprig fresh thyme
- 1 bay leaf
- 500ml/17fl oz chicken stock
- 200ml/7fl oz double cream
- pan juices from roasting
- sea salt
- freshly ground black pepper
Instructions
- Pre-heat the oven to 200C/180C Fan/Gas 6.
- For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper.
- Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin.
- Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy.
- For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm.
- For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters.
- Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain.
Cook Time
2H
Prep Time
PT2H
Yield
Serves 10-12
Comments
No comments found.