Roast tur­key

Taste & Flavors - - OCCASION SPECIAL -

IN­GRE­DI­ENTS PREPA­RA­TION Chef Dar­ron An­dow

By Le Gray Beirut

Serves 8 - 10 Prep/cook­ing 4 hrs

• 1 whole tur­key • 1 packet of smoked streaky ba­con • 200g but­ter • 6pc whole car­rots • 3pc leeks • 6 cel­ery stalks • 2 onions • Thyme and bay leaf bunch Gravy • 50g flour • Chicken stock • Salt and pep­per Pre­heat the oven to 190°C. Take the tur­key out of the re­frig­er­a­tor so it reaches room tem­per­a­ture. Peel and chop the car­rots, leeks, cel­ery and onions. Mix with the thyme and bay leaves and place in a roast­ing tin. En­sure that the tur­key cav­ity is clean and sea­son with salt and pep­per, then fill with the stuff­ing. Sea­son the tur­key and rub in the but­ter to cover the skin. Lay the ba­con over the tur­key breasts. Place the tur­key onto the veg­eta­bles. Add 2 cups of boil­ing water. Cover with alu­minum foil and place in the oven. Thirty min­utes be­fore the end of the cook­ing time re­move the top of the foil and ba­con, to let the tur­key brown. Cook­ing will vary ac­cord­ing to size of the tur­key; as a rough guide bake for 35 min­utes per kilo. The fin­ished tem­per­a­ture of the tur­key in­side should be above 75 de­grees.

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