One of the UK’s most popular two Michelin-starred chef and friend of Steamer Trading kindly gave us his top turkey recipe for the perfect Christmas lunch.
- 200g sausage meat
- 140g fresh breadcrumbs
- 1 onion diced & fried until soft
- 6 tbsp Chopped cranberries
- 2 x egg whites
- 1 tsp grated nutmeg
- 1 tsp salt -1 tsp of cracked black pepper
- 5kg turkey
- 600g smoked streaky bacon lardons
- 24 chipolatas
- 1 large savoy cabbage, cut into 12 wedges
- 1 large celeriac, peeled & cut into 12 wedges
- 12 medium carrots, peeled, topped & tailed
- 1 litre brown chicken stock
- 4 tbsp cornflour mixed with a little cold water to make a paste
- 1 orange, cut in half
- 300g melted butter
- 200g chestnuts, chopped
- 50g melted butter
- Make the stuffing balls by adding all of the ingredients into a mixing bowl and work together to form a large meat ball, then divide this into 24 equal sized balls. Place these in the fridge for an hour or so, or overnight, just to firm up.
- Pre heat your oven to 180°C
- Place the roasting tin onto the hob, adding a a splash of oil, once hot – throw in the bacon lardons and fry until crisp and golden.
- Remove from the tray with a slotted spoon into a colander, add the chicken stock to the pan and bring up to the boil with the fat still in the tray.
- Whisk the cornflour paste into the stock and remove from the heat. Pour the stock into a jug and reserve. Don’t worry about cooking this out now, as it will thicken during baking in the oven.
- Lay the celeriac, carrots, bacon, sausages and cabbage wedges into the tray, pushing it into the edges, next pour the stock over the vegetables. Lay the turkey into the middle of the dish, pushing the orange into the turkey cavity, then brush the skin with the melted butter and sprinkle with a good amount of salt. Cover the dish with tin foil and place in the oven for 2½ hours.
- After this time, remove the foil and place the stuffing balls all around the turkey. Place back into the oven, uncovered, for a further 1 hour.
- After this time check that the turkey is cooked by checking that the core temperature has reached 70°C, by placing a probe thermometer into the thickest part of the breast.
- Remove from the oven and rest for 30 minutes, covering with foil to retain the heat.
- While the bird is resting, heat the remaining butter in a frying pan until foaming, then add the chopped chestnuts, fry for a minute or so, until golden.
- Remove the foil from the bird and spoon over the chestnuts, place the tray in the centre of the table and carve – letting everyone help themselves to the vegetables.
Serve with crisp roast potatoes, on a beautiful serving platter.
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