MAR­MALADE-GLAZED TRA­DI­TIONAL ROAST TURKEY

PREP + COOK TIME 3 HOURS 30 MIN­UTES (+ REST­ING) SERVES 8 OR 16 AS PART OF A BUF­FET

The Australian Women’s Weekly Food Magazine - - Celebration Lunch -

4kg turkey

20g but­ter, melted

2/3 cup (230g) mar­malade, warmed 1.5 litres (6 cups) salt-re­duced

chicken stock, ap­prox­i­mately 1/3 cup (50g) plain flour

HERB & CHRIST­MAS

SPICE STUFF­ING

100g but­ter

2 medium onions, finely chopped 1 cel­ery stalk, finely chopped 3 cloves gar­lic, crushed

¼ cup finely chopped fresh

flat-leaf pars­ley

2 tea­spoons finely chopped

fresh rose­mary leaves

3 cups fresh bread­crumbs ¼ tea­spoon finely grated nut­meg ½ tea­spoon ground car­damom ½ tea­spoon ground cin­na­mon

1 Pre­heat oven to 180°C/160°C fan. Make herb & Christ­mas spice stuff­ing. 2 Dis­card neck from turkey. Rinse turkey un­der cold run­ning wa­ter; pat dry in­side and out with pa­per towel. Fill cav­i­ties with herb and Christ­mas stuff­ing. Tie legs to­gether with kitchen string; tuck wings un­der turkey. Place turkey on an oiled rack in a large flame­proof bak­ing dish.

3 Com­bine but­ter and mar­malade in a medium bowl. Brush half the mar­malade mix­ture all over turkey; sprin­kle with salt. Pour 2 cups

(500ml) of the stock into the dish. Cover dish tightly with two lay­ers of greased foil.

4 Roast turkey for 1 hour 20 min­utes. Re­move foil; brush turkey with re­main­ing mar­malade mix­ture. Roast, cov­ered with foil, for a fur­ther hour. Re­move foil; roast, un­cov­ered, for 20 min­utes or un­til browned and cooked through. (Check liq­uid in base of dish dur­ing cook­ing; the pan juices need to brown but not burn – you may need to drain ex­cess liq­uid if it’s not colour­ing or add ex­tra wa­ter or stock if dry­ing out too much or burn­ing.) Trans­fer turkey to a tray or plat­ter, cover with foil; rest for 15 min­utes be­fore carv­ing.

5 Mean­while, pour pan juices from bak­ing dish into a large jug; stand for a few min­utes or un­til fat has risen to the sur­face. Skim off 2 ta­ble­spoons of the fat from the juices; re­turn fat to dish. Skim and dis­card re­main­ing fat from juices. Top up pan juices in jug with enough of the re­main­ing chicken stock to make 1 litre (4 cups). Place bak­ing dish over medium heat, add flour; cook, stir­ring, un­til mix­ture bub­bles and is well browned. Grad­u­ally stir in pan juices; cook, stir­ring, un­til mix­ture boils and thick­ens. Sea­son to taste. Strain gravy into a heat­proof jug.

6 Serve turkey with gravy. HERB & CHRIST­MAS

SPICE STUFF­ING

Heat but­ter in a large fry­ing pan over medium-low heat; cook onion, cel­ery, gar­lic, pars­ley and rose­mary leaves, stir­ring, for 5 min­utes or un­til onion is soft. Trans­fer mix­ture to a large bowl. Add fresh bread­crumbs, nut­meg, car­damom and cin­na­mon. Sea­son; mix well.

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