Cook­ing time: 3.5 hours ap­prox­i­mately (Serves 12-14)

Bray People - - CHRISTMAS - (source: Bord Bia)


7 kg turkey, oven ready Salt, black pep­per and a lit­tle flour 2 tbsp. soft­ened but­ter 8 slices streaky ba­con


450g bread bro­ken into pieces 6 tbsp. fresh pars­ley chopped 2 tbsp. fresh thyme chopped 1 medium onion, cut into quarters Salt and black pep­per 100g - 150g but­ter, soft­ened


To make the stuff­ing:

Place the bread, pars­ley, thyme and onion ina food pro­ces­sor. Process un­til you have fine bread­crumbs and the onion is finely chopped. Re­move to a bowl, sea­son and mix in the but­ter.

To stuff the turkey:

Losen the skin at the neck end with your hands. Pack the stuff­ing in, push­ing it up be­tween the flesh and the skin, but not too tighlty be­cause it will ex­pand dur­ing cook­ing. Tuck the neck flap un­der the birds back and se­cure with a coc­tail stick. Any re­main­ing stuff­ing can be cooked in a cov­ered bak­ing dish with the turkey. Weigh the turkey and cal­cu­late the cook­ing time. Al­low 30-40 min­utes per kg. (Al­low 20-30 mins per kg for tur­keys weigh­ing over 8kg). Place the turkey breast side up in an oiled roast­ing tin.

To cook the turkey:

Set the oven at Gas Mark 7, 220°C (450°F). Sea­son the turkey with salt and pep­per and dust with a lit­tle flour. Rub all over with the but­ter, then lay the ba­con slices on the breast, over­lap­ping each other. Cover the ba­con with a piece of but­tered grease proof pa­per. This will keep the ba­con in place. Wrap the turkey in foil an­droast in the pre­set oven. After the first 30 min­utes, re­duce the heat to Gas Mark 3 (170°C or 325°F). Baste a cou­ple of times dur­ing roast­ing. For the last half hour, re­move foil. To check if the turkey is cooked, pierce the thick­est part of the leg, the juices should run clear. When the turkey is cooked re­move from the oven and­trans­fer to a large plate. Re­serve the cook­ing juices in the tin to make the gravy. Cover the turkey loosely with foil and al­low to rest for half an hour in a warm place un­til you are ready to serve it.

Guide to good gravy:

A well flavoured stock is im­por­tant, so a day ahead, place the giblets, some onion slices and a bay leaf in a saucepan. Cover with wa­ter, then sim­mer gen­tly for 1.5 - 2 hours. Then strain and sea­son. After re­mov­ing the turkey from the roast­ing tin, pour off the fat and leave be­hind the juices. Over a medium heat, stir in a ta­ble­spoon of flour. Blend well. Add a dash of wine. Con­tinue to cook. Stir in the stock and sim­mer for 2-3 min­utes.

A ta­ble­spoon of red­cur­rent jelly, cream or bal­samic vine­gar will also add to the flavour. Sea­son to taste.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.