DEMELZA’S TURKEY WITH CHOPPED BACON

In the sixth Poldark novel, The Four Swans, Demelza gives great thought to her menu for Ross and serves ‘a fat little turkey hen roasted with chopped bacon’.

Serves 10

For the stuffing

900g (2lb) chestnuts 300ml (½pt) chicken stock 50g (1¾oz) butter

Salt and pepper

For the turkey

4.5-5.5kg (10-12lb) turkey 10 slices of streaky bacon Flour for gravy

Slit the chestnuts and boil for 20 minutes. Then remove the outer shells and inner skin. Stew again in enough stock to cover them. When tender, rub through a fine wire sieve. Add the butter and seasoning and mix to a soft ‘doughy’ texture.

For the turkey, stuff the neck end with the chestnut stuffing – do not stuff the body cavity, between the legs, as by the time this cooks through the breasts will be overdone. Cover the breast with the bacon in a lattice pattern and cook at 220°C/fan 200°C/gas 7 for 30 minutes. Reduce the heat to 190°C/ fan 170°C/gas 5 and continue cooking, basting frequently, allowing 15 minutes per 450g weight. Remove the bacon to brown the breast about 20 minutes before the end.

To make the gravy, remove the turkey to a large plate. Pour off any excess fat and leave the meat juices. Sprinkle the juices with a little flour and put the dish on the hob, stir and allow the flour to brown. Pour in some hot water from whatever vegetable you are cooking. Shake, don’t stir, the dish, and pour into your gravy boat. Serve the turkey with the bacon, gravy, any sauces (see below) and vegetables.