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Roast Turkey

Roast Turkey is the Classic main course for Christmas. A favourite in many homes and served with stuffing, roast potatoes, Brussel sprouts, Chestnuts, bacon rolls and rich gravy.

Ingredients:

This recipe gives ingredients and times for a 10 lb Turkey, alter timings etc to suit the size of your Turkey. Make sure that the Turkey is completely de-frosted before cooking if using a frozen Turkey.

10 lb – 4.5kg Turkey with giblets.
1 large onion, stud with a few cloves
2 oz – 50 g Butter
Chipolata Sausages
Salt and Pepper

Stuffing:

8 oz – 225 g Rindless, Streaky Bacon, finely diced
1 Large Onion, finely chopped
1 lb – 450 g Sausage-meat
1 oz – 25 g Rolled Oats
2 Tablespoons Chopped Parsley
2 teaspoons Dried Mixed Herbs
1 large Egg, Beaten
4 oz – 115 g Dried Apricots, Chopped

Gravy:

1 oz – 25 g Plain Flour
¾ pint – 450 ml Giblet Stock

To make the stuffing: Fry the bacon and onion together until the bacon is nice and crisp and the onions are soft and translucent, not browned. Place the remaining ingredients into a large mixing bowl and add the bacon and onion mix. Season and mix together well. Leave to go cold.

Pre-heat the oven to 200°C – 400°F – Gas 6.

Prepare the Turkey: Place the stuffing into the neck end of the turkey and secure the opening by threading a skewer through the skin, or stitch with string. Set aside any remaining stuffing to make into stuffing balls or to roast in an oven-proof dish.

Place the onion studded with cloves into the body cavity of the bird and tie the legs together with string.

Weigh the bird now with the stuffing and here you can calculate the cooking time. Allow 15 minutes per 1 lb-450 g plus 15 minutes extra. Place the Turkey into a large roasting tin. Brush the skin of the Turkey with butter and season with salt and pepper. Cover the Turkey loosely with tin foil and place in the pre-heated oven for 30 minutes. Baste the Turkey with the pan juices and then lower the oven to 180°C – 350°F -Gas 4, cook for the rest of the calculated time basting every 30 minutes. For the final hour of cooking, remove the tin foil from the Turkey. The Turkey is done when the juices run clear from the thickest part of the thigh when pierced.

Shape the remaining stuffing, with wet hands, into small balls or place in a well greased oven-proof dish. These stuffing balls will take approx. 20 minutes, as will the chipolata sausages. These can be placed in the oven when the turkey is finished as the turkey needs to stand and rest for 30 minutes after cooking.

For the Gravy: Spoon off the fat from the pan juices and blend the flour into the remaining meat juices. Cook for 2 minutes. Slowly stir in the stock, made from the giblets and bring to the boil. Check the seasoning and pour into a warmed gravy boat.

Place the Turkey on a large warmed serving platter surrounded with the stuffing balls and chipolata sausages.

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