Roast turkey with cran­berry gravy

Taste - - Eat Platter Spectacular -

READY IN 1 hour 15 min­utes SERVES 6-8

150g but­ter 4 rash­ers smoky ba­con, diced 1 medium onion, finely chopped ⅔ cup steel-cut oats Zest 1 lemon ½ cup dried cran­ber­ries 2 slices sour­dough bread, diced 1.5kg bone­less rolled turkey roast

(I used a Crozier’s bone­less rolled roast) Olive oil, for cook­ing GRAVY ½ cup cran­berry juice 2 Tbsp port or Marsala 1 Tbsp bal­samic vine­gar 1 Tbsp soy sauce 1 Tbsp corn­flour mixed with 2 Tbsp wa­ter,

to thicken

1 Heat half the but­ter in a large fry­ing pan over medium heat and cook ba­con un­til be­gin­ning to caramelise. 2 Add re­main­ing but­ter and cook onion with ba­con for 3-4 min­utes, stir­ring, un­til soft­ened. 3 Add oats, zest, cran­ber­ries and bread and cook, stir­ring, for 1 minute or un­til mixed. Sea­son with salt and pep­per and leave to cool. 4 Pre­heat oven to 190°C fan­bake. Place turkey, skin-side down, on a board. Loosen one end of net­ting and spoon half the cooled stuff­ing down mid­dle of breast, then roll up the turkey to en­close the stuff­ing. Do it again with the other end, us­ing all the stuff­ing. Don’t worry if it spills out; keep the ex­tra bits to place in the roast­ing dish. 5 Turn over and place roll in a roast­ing dish. Tuck ex­tra bits of stuff­ing un­der­neath it. Driz­zle with olive oil and sea­son with salt and pep­per. 6 Roast for 40 min­utes or un­til the turkey is golden brown and the juices run clear when you pierce the thick­est part with a sharp knife. Re­move from the roast­ing pan, cover loosely with foil and rest for 15 min­utes. Also re­move the ex­cess stuff­ing and keep warm. 7 For gravy, pour off ex­cess fat from roast­ing pan then add cran­berry juice to pan and stir to loosen the caramel bits. Strain into a small pan and add port, bal­samic and soy sauce. Bring to a sim­mer, add corn­flour mix­ture and stir un­til thick­ened (about 5 min­utes) then sea­son to taste. 8 Carve the turkey into thick slices and serve with rocket leaves in fresh buns with lash­ings of gravy and any ex­tra bits of stuff­ing.

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