The Inside: Good Housekeeping - - SOUTH AFRICA -

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.

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