Roast Turkey with Olde English Chestnut Stuffing
5-6 kg (11-13 lb) turkey, thawed if frozen
3 tbsp goose fat
Fresh sage leaves, optional
10-12 rashers (slices) streaky bacon
1 onion and 1 carrot, peeled and roughly chopped
2 sticks celery, chopped
8-12 unpeeled shallots
18 cocktail sausages
For stuffing recipe see Olde English Chestnut Stuffing
For the gravy:
About 600ml (1 pint) hot chicken stock
1-2 tsp cornflour [or arrowroot]
100ml (3 1/2 fl oz) Marsala, Madeira or sherry
Pull any feathers out of the turkey, with tweezers. Wipe it with kitchen
paper. Push just over half the stuffing into the neck end of the bird.
Secure with 2 bamboo or metal skewers. Spoon the rest of the stuffing into
a shallow, buttered baking dish and set aside until ready to cook. Weigh
turkey and calculate the cooking time – about 3 1/2 hours in total
Set the oven to Gas Mark 5 or 190°C (375°F). Rub the other lemon half over
the turkey, squeezing out the juice as you go, and put both lemon shells
inside the bird. Smear turkey breast and legs with goose fat or butter.
Season and dot with sage leaves, if you like. Stretch bacon slices with
the back of a knife. Overlap them in a lattice over the breast and secure
with string. Tie the legs together.
Put the bird in a large roasting tin, with the neck and heart pushed
underneath the stuffed neck end, to keep it in shape. Roast, basting now
and then with the cooking juices. After 1 hour, add the onion, carrot,
celery and shallots to the tin and cover the whole tin with foil. Cook for
another 2-2 1/2 hours, checking hourly. Take out shallots when they're
cooked and set aside.
Check the turkey is cooked by inserting a skewer into the thickest part of
the thigh. The juices should run clear. If not, cook for another 15 mins,
then test again. Put the bird on a warm serving platter, cover with foil
and keep in a warm place for 20-30 mins before carving.
Put the sausages in a small roasting tin, along with the dish of stuffing,
and cook in the oven for 25-30 mins.
To make the gravy: Transfer the onion, carrot and celery from the roasting
tin to a pan, and pour the juices into a large jug, scraping all the
crunchy bits from the tin into the pan. Leave cooking juices for 5-10 mins
to settle, then pour off the fat into a small bowl. Add the juices to the
pan along with some chicken stock and simmer for 10-15 mins until the
vegetables are soft. Roughly mash the vegetables in the pan. Mix the
cornflour with the fortified wine and whisk into the gravy. Boil for a few
minutes until thickened. Strain into a jug, then pour into your gravy boat.
Garnish turkey with bay leaves, if you like. Serve with the sausages,
shallots and gravy.
From: Goodtoknow: Recipes
Chris Elwell / 123RF Stock Photo 3500138