1 Bite turkey
The turkey’s in the bag
Roasting the turkey in an oven bag is not only a quick and easy way to go, it will also ensure a moist bird with plenty of juices for a perfectly delicious gravy. A modest size 3 or 4 turkey will feed 8-10 people and will cook more evenly and be more tender than a bigger bird. If you’re not already a convert I recommend you brine the bird first for a succulent result. See recipe on bite.co.nz.
A tender Christmas turkey
1 Remove the neck and giblets from the turkey cavity, add to a small pot with a chopped carrot or celery stick, a chopped onion, parsley stalks, a fresh bay leaf and a few peppercorns. Cover with cold water and simmer for 45 minutes to make a quick stock. Strain and reserve. 2 If you’ve brined the bird, remove and pat dry.
Season the inside with pepper and salt. Toss 1 small chopped onion and 1 chopped granny smith apple with 1 bulb of separated garlic cloves (no need to peel), a bunch of fresh herbs (bay, thyme, oregano, tarragon, sage), and the zest and juice of an orange, and then fill the cavity. 3 Loosening the skin between the breast, liberally add small pieces of butter in and under the skin. If you like a neat bird, fold the wings underneath and tie the ends of the drumsticks together and around the parson’s nose, to loosely close the cavity. 4 Drizzle the bird all over with olive oil, season with a little salt and pepper and orange zest. Grease the inside of an XL oven bag and add the bird. Place into a large roasting dish, add 1 cup of the giblet stock (or use wine or apple cider) to the bag, use the perforated plastic tie to close the end, then pierce the top of the bag a few times (to allow steam to escape).
5 Roast in a 170C oven for 1 hour, then turn down to 130C and continue to cook for approx. 2 more hours, rotating the dish throughout to ensure an even cook and colour. With the lower temperature you’re not really in danger of over-cooking the bird, but use a meat thermometer pressed (through the bag) and into the thigh to check. It should read 85C. 6 Remove the turkey from the oven, open the bag and pour off and reserve the juices. Spoon out the contents from the cavity (keeping the cooked garlic for the gravy), then close the bag back up ( just tuck it under) and cover with a tea towel. Leave it to rest for 20 minutes. 7 Meanwhile, let the juices settle so you can separate the fat from the liquor. It’s gravy time!
Tune into 4 bites next week for a straight-up turkey gravy, and three more top notch sauce ideas to go with that succulent Christmas bird.