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FOOD & DRINK / RECIPE
www.indexmagazine.co.uk A right cracker of a Christmas
Christmas gives friends and families a perfect excuse to come in from the cold and celebrate over plenty of delicious food! So get in to the Christmas spirit with our easy yet impressive turkey centrepiece
ROAST TURKEY WITH WATERCRESS & ORANGE STUFFING
The main event! The stuffi ng will add a fresh fl avour and the turkey will be succulent and perfectly cooked
Serves 6 Preparation time 20 minutes
Cooking time 3 hours
You’ll need • 1 x 4kg oven ready turkey, giblets removed
• 1 onion, halved • 1 lemon, halved • 75g butter, softened • 100g watercress, picked over and rinsed For the stuffi ng • 50g butter • 1 large onion, peeled and fi nely chopped
• 2 sticks celery, trimmed and fi nely chopped
• 1 clove garlic, crushed • 100g watercress, chopped • 50g blanched toasted hazelnuts, roughly chopped
• Zest and juice 1 large orange
• 200g fresh white breadcrumbs
• Generous pinch of dried thyme
• Salt and freshly ground black pepper For the gravy • 500ml hot chicken stock • 100ml sherry or dry white wine
• 2 tbsp cornfl our
1. First make the stuffi ng. Melt the butter in a medium-sized saucepan, add the onion and celery and cook over a medium heat until soft and pale golden. Add the crushed garlic and watercress and cook for a further 2 minutes until the watercress has wilted. 2. Remove from the heat and tip into a large bowl. Add the hazelnuts, orange zest and juice, breadcrumbs, thyme and plenty of freshly ground black pepper and a little salt to taste. Mix well and leave until cold. 3. Preheat the oven to 190°C, 375°F, Gas 5. 4. Wash the turkey inside and out and dry with kitchen paper. Place the onion and lemon inside the cavity of the bird. Spoon the stuffi ng into the neck fl ap of the turkey, packing it in tightly, then secure the fl ap with cocktail sticks, or sew together.
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5. Line a large roasting tray with 2 pieces of wide foil laid like a cross. Place the turkey in the centre of the foil, rub the breast and legs with the butter and season. Pull the foil up and around the turkey to ‘tent’ the bird, sealing it at the edges. Place in the centre of the preheated oven and roast for 3 hours. 6. Halfway through the cooking time, loosen the foil and spoon the cooking juices over the bird to baste, reseal the foil and continue to roast. Forty minutes before the end of cooking, baste the bird with the juices again then roast uncovered until the turkey is a lovely golden brown. Transfer to a board, cover with foil and leave to rest for 10 minutes – this makes carving easier. 7. To make the gravy, pour the hot stock into the roasting tin and use a wooden
spoon to scrape away all the cooking juices that have collected on the foil and in the tin. Then pour the liquid through a sieve into a medium saucepan. Place on the hob, add the sherry and bring to the boil and simmer to reduce for 10 minutes. Mix the cornfl our to a smooth paste with a little cold water then add to the gravy stirring until the gravy boils and thickens. Transfer to a warm gravy boat and keep warm. 8. To present the turkey for the table, take a large warm serving platter, scatter the watercress all over the plate. Lift the turkey from the board and arrange in the centre of the leaves. The leaves will wilt and soak up the juices from the bird as it is carved. Serve the turkey and stuffi ng in slices with a good portion of the wilted watercress.
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