3333333333333333333333333333333
w
MARY BERRY’S PERFECT CHRISTMAS ROAST TURKEY, STUFFING AND GRAVY
This simple and traditional recipe from one of the UK’s best known TV cooks will make sure your Christmas meal is memorable for all the right reasons!
Serves 12
For the turkey: Pared zest of 1 lemon A few parsley stalks A few thyme sprigs 2 celery stalks, roughly sliced 5kg oven-ready turkey, with giblets 75g butter, softened Salt and black pepper 250g streaky bacon rashers (optional)
7
For the Chestnut stuffing: 30g butter 1 onion, finely chopped 90g streaky bacon, finely chopped 375g frozen chestnuts, thawed, or 175g dried chestnuts, soaked, finely chopped
175g pork sausagemeat 3 tbsp chopped parsley 1 tbsp chopped fresh thyme Salt and black pepper 1 small egg, beaten
For the gravy: 30g plain flour 600ml giblet stock or chicken stock About 2 tbsp port, Madeira or sherry Redcurrant jelly to taste (optional)
1 Prepare the stuffing: melt the butter in a frying pan, add the onion and bacon, and cook until the onion is soft, and both the onion and bacon are golden. Transfer to a large bowl, mix in the remaining stuffing ingredients, and leave until cold.
2 Place the lemon zest, parsley stalks, thyme, and celery into the cavity of the turkey. Fill the neck end with stuffing. Put
14 | THE WESTCOUNTRY FOODLOVER
the leftover stuffing into an ovenproof dish and set aside.
3 Shape the stuffed end of the turkey into a neat round and secure the loose skin with fine skewers. Tie the legs with string to give a neat shape.
4 Weigh the turkey and calculate the cooking time, allowing 20 minutes per 500g. Arrange two large sheets of foil across a large roasting tin. Place the turkey on top and spread the butter over the bird, concentrating on the breast.
5 Season with a little salt and plenty of pepper. If you are using the bacon rashers, overlap them across the turkey, again concentrating on the breast.
6 Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil. Cook the turkey in a preheated oven at 220°C (200°C fan, Gas 7) for 30 minutes.
7 Reduce the oven temperature to 160°C (140°C fan, Gas 3) and cook for the remainder of the calculated cooking time.
8 Thirty minutes before the end of the cooking time, fold back the foil and remove
the bacon (if used), to allow the breast to brown, then baste with the cooking juices. To check if the turkey is thoroughly cooked, pierce the thickest part of the thigh with a fine skewer: the juices should run clear, not pink or red.
9 Lift the turkey onto a warmed serving platter, cover with fresh foil, and leave to stand in a warm place for 30 minutes before carving.
10 Meanwhile, put the dish of stuffing in the oven and cook for 25–30 minutes. Now make the gravy: spoon all but two tbsp of fat from the roasting tin, leaving behind the cooking juices. Place the tin over a low heat on the hob, add the flour and cook, stirring, for one minute. Add the stock and port, Madeira or sherry to taste, then cook, stirring, until thickened. Season to taste, and add some redcurrant jelly if you think the gravy is too sharp.
11 Carve the turkey and serve with the extra stuffing, gravy, and other festive items
Mary Berry Winter Cookbook eBook Published by DK
r
How big a bird do I need?
Allow 500g of meat on the bone for each person. This will give you enough for a meal with some left over. 6-8 people: 4kg turkey
10 people: 5kg turkey 12 people: 6kg turkey
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60