Roast turkey with cranberry gravy
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,
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.