HONEY- GLAZED TURKEY WITH GRAVY
Hands-on Time 30 minutes, plus coming up to room temperature and resting. Cooking Time About 3½ hours Serves 8, with leftovers
• 5,4kg free-range turkey
• 1 quantity Maple-pecan Stuffing
• 2 lemons, skin on, sliced
• 2 onions, skin on, sliced
• 20g fresh sage, plus optional extra to garnish
• 2 tbsp olive oil
For the glaze
• 50g butter, melted
• 2 tbsp runny honey
• 1 tbsp Dijon mustard
For the gravy
• 25g plain flour
• 400ml chicken stock
• 2 tbsp whisky
• 2 tbsp runny honey
1 Remove turkey from the fridge 1 hour before cooking to let it come up to room temperature.
Preheat oven to 190°C. Put turkey breast-up on a board and use tweezers to pluck out any stray feathers. Pat dry with kitchen paper. Lift up the neck flap and use your fingers to ease the skin gently away from some of the breast meat. Put the stuffing inside the neck cavity. Turn the turkey over on to its breast, pull the neck flap down and over the stuffing and secure with a skewer or cocktail sticks. Weigh the turkey and calculate cooking time, allowing 30 to 35 minutes per kilogram.
3 Make a trivet in a large sturdy roasting tin with some of the lemon and onion slices, and put the rest, along with the sage, into the turkey’s central cavity. Tie the turkey legs together, rub the oil over the bird and season. Cover tin loosely with foil.
4 Roast for calculated time, basting occasionally (add a little water to tin if base is catching), removing foil for the last 45 minutes of cooking. At the same time as removing the foil, mix together the glaze ingredients and paint over the bird. If you find the skin is browning too quickly, cover again with foil.
5 To check the turkey is cooked, insert a fork into the thickest part of the thigh and check the juices run golden and clear. If there’s any red tinge to the juice, return the bird to the oven and keep checking every 10 to 15 minutes. Alternatively, use a meat thermometer – the temperature needs to read 72°C when inserted into the thickest part of the breast.
6 Transfer turkey to a board (set aside the roasting tin for gravy) and cover well with foil and clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30 minutes or up to 1¼ hours.
7 Make the gravy. Spoon any excess fat out of roasting tin, leaving behind the roasting remains. Put tin over medium hob heat and whisk in flour. Cook, whisking, for 1 minute. Gradually whisk in the stock (scraping up all the sticky bits from the base of the tin) and leave to bubble for a few minutes. Next, whisk in the whisky and honey, and leave to simmer, whisking occasionally, for a couple of minutes. Strain into a warmed gravy jug or a clean pot (to reheat when needed). Check seasoning.
8 To serve the turkey, unwrap and transfer to a warm platter. Remove skewer or cocktail sticks and garnish with sage and Forked Roast Potatoes (see below), if you like. Serve with the gravy. (Reheated if needed.)
Per Serving (125g meat with 50ml gravy, excluding stuffing) 1 160kJ, 41g protein, 9g fat (3g saturated), 5g carbohydrate (3g total sugars), 0g fibre.