phil Vickery’s Turkey

PREP TIME: 25 MINS

READY IN: APPROXIMATELY 2.5 HOURS

SERVES: 8 - 10

INGREDIENTS

● 1 x 5 kg just under 12lbs, bronze turkey, with giblets and the wish bone removed

● Your favourite stuffing mix

● 2 large carrots, peeled

● 2 large onions, peeled

● 6 sticks of celery

● 1 leek

● 2 bay leaves

● 1/2 bottle dry white wine

● 2 pints cold water

● 2 chicken stock cubes (optionally gluten-gree cubes)

● Salt and freshly ground black pepper

● 55g melted butter

● 2 tbsp roughly cornflour

● 4-6 tbsp cold water

METHOD

STEP 1 Preheat the oven to 200°C/180 °C fan/gas mark 6.

STEP 2 Season the bird well with salt and pepper and pack the stuffing into the body cavity. Tie the legs and the parson’s nose together with string and secure well.

STEP 3 Chop the veg into large chunks and place in the bottom of a large roasting pan along with the bay leaves. Place the turkey on top, breast-side up.

STEP 4 Pour in the white wine, cold water and chicken stock cube, and place the whole tray on to the stove. Bring to the boil and cover tightly with two layers of foil and pop into a preheated oven. Simmer for 5 minutes, covered to get the steam and heat going. Cook the bird for about 2 hours, approximately.

STEP 5 To check if the bird is cooked, carefully remove the foil and insert a knife where the thigh attaches itself to the body of the bird, the juices should run clear. If not, then cover again and cook for a further 20 minutes.

STEP 6 Remove from the oven, turn the oven up to 230°C/gas mark 8. Tip off the juices for the gravy, brush the bird with melted butter or oil and return to the oven to brown.

STEP 7 When browned, remove from oven and wrap in a double layer of foil then two clean tea towels, this should keep warm for up to an hour.

STEP 8 Re-boil the stock and juices, you may need to add a little more water in a saucepan and skim well.

STEP 9 Serve the bird with the gravy and stuffing.

● Watch This Morning on Christmas Day, 10am, ITV