Christmas turkey

Make this bird a guest at your dinner table this Christmas.
 
Image by:
Recipe from: 9 December 2010
Preparation time: 15 mins
Cooking time: approximately 4 hrs
 
 

Ingredients

 
  • 4
    kg
    turkey
  • 75
    ml
    butter, softened
  • 7
    ml
    mustard powder
  • 7
    ml
    flour
  • 15
    ml
    salt
  • 5
    ml
    milled black pepper
  • APPLE, SAUSAGE AND SAGE STUFFIING
  • 250
    g
    rindless streaky bacon, chopped
  • 30
    ml
    butter
  • 2
    onions, finely chopped
  • 500
    ml
    stale breadcrumbs
  • 3
    green apples, cooked and puréed
  • 2
    lemons, grated peel
  • 500
    g
    pork sausage meat
  • 2
    ml
    sage, thyme or marjoram leaves
  • 1
    egg
  • salt and milled pepper
Servings: Change Serving
 
 

Method

 
Preheat the oven to 160 ºC. Remove the giblets from the turkey.
Clean and wash the turkey, inside and out.
Pat dry with paper towels.
Smooth 30 ml (2 tbsp) butter under the breast skin.
Melt remaining butter and brush over entire turkey.
Mix the mustard, flour, salt and pepper and pat all over the turkey.

Stuffing:
Fry the bacon until crisp in heated butter and crumble into a bowl.
Sauté onions in the same pan and stir in the breadcrumbs.
Add to the bacon.
Mix with remaining ingredients.
Stuff the neck and stomach cavities loosely, to allow for expansion during cooking.
Self-basting turkeys are often already trussed.
To add the stuffing, release the feet and parson's nose, wash the cavity, stuff and secure again.)
Close the cavities with small metal skewers and tie them together with string to prevent the stuffing from spilling out during cooking.
Alternatively, you can place a piece of crumpled foil into the mouth of each cavity.
Truss the turkey by inserting small metal skewers through the legs and wings.
Cut a long piece of string and place it under the parson's nose, loop it around the legs, draw up the string (leaving a fairly long tail end) and loop it around the leg skewers.
Cross the string over the breast and loop it around the wing skewers.
Tie the ends together firmly under the parson's nose.
Brush wings thoroughly with melted butter before covering with foil to protect them during roasting.


Gravy:

Prepare the gravy in advance. Wash the giblets and set the liver aside. Fry the gizzard and neck in a little sunflower oil until golden brown.
Drain and then place in a saucepan with 2 onions, 2 chopped carrots, 4 celery sprigs, 1 bay leaf and salt and milled pepper.
Add 500 ml (2 cups) water and 125 ml (1/2 cup) white wine and bring to boil. Simmer, uncovered, until reduced by half, to make a flavoursome turkey stock.
Strain.
When the turkey has finished roasting and has been removed from the roasting pan, skim off any fat from the pan drippings, add the strained turkey stock to the pan and stir thoroughly.
Melt 15 ml (1 tbsp) butter in a saucepan, blend in 10 ml (2 tsp) flour and slowly stir the mixture into the gravy over low heat until thickened.
Sauté the turkey liver in 5-10 ml (1-2 tsp) sunflower oil for 2 to 3 minutes (it should still be pink inside).
Season with salt and milled pepper, cool, and slice thinly.
Add the liver to the gravy with a little medium cream sherry just before serving with the turkey.

 

Read more on: poultry  |  roast
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
/Food

Instagram: @Food24_sa

 
 
 

Restaurants

 
The White Room at Dear Me (Cape Town)

A unique space in Cape Town's CBD - open for private events, and special dinners 2 nights a week.

 

Find a restaurant

 
 
 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Magical Massinga

Spend 5 nights at the gorgeous Massinga Beach Lodge in Mozambique and only pay for 4 from R13 220 per person sharing. Includes return flights, accommodation, transfers and romantic turndown.Book now!

Kalahari.com - shop online today

Top 20 health books for 2014

Start eating and living a healthy lifestyle using guidelines and tips from these top health cookbooks. Shop now!

Food steamers

Eat healthy with our range of food steamers. Shop now!

Jamie Oliver homeware

Knife sets, blenders, steamers, frying pans and so much more. Shop now!

Save R120 on the Mellerware cordless kettle

Get the Milan stainless steel cordless kettle, for only R249. Offer valid while stocks last. Buy now!

Up to 20% off Russell Hobbs coffee machines

Listen up coffeeholics, save up to 20% on Russell Hobbs coffee machines at kalahari.com. Offer valid while stocks last. Shop now!
 
 
There are new stories on the homepage. Click here to see them.