Christ­mas Food

Roast tur­key with lemon, pars­ley and gar­lic The Scot­tish-born celeb chef tells us how to make the per­fect fes­tive feast

No. 1 Magazine - - SCOTLAND’S NO.1: CHRISTMAS SPECIAL -

SERVES 8–10 IN­GRE­DI­ENTS

• 1 free-range tur­key, about 5-5.5kg

• sea salt and black pep­per

• 2 onions, peeled and halved

• 1 lemon, halved

• 1 head of gar­lic, halved

• 6 bay leaves

• olive oil, to driz­zle

• 8 rash­ers of smoked streaky ba­con Lemon, pars­ley and gar­lic but­ter:

• 375g but­ter

• 1 tbsp olive oil

• finely grated zest and juice of 2 small le­mons

• 3 gar­lic cloves, peeled and crushed

• small bunch of flat leaf pars­ley, leaves only, chopped

METHOD

1. Pre­heat the oven to 220°C/gas 7. Mean­while, pre­pare the herb but­ter. Put the but­ter into a large bowl and sea­son with salt and pep­per. Add the olive oil and mix well. Add the lemon zest and juice, crushed gar­lic and chopped pars­ley. Mix to com­bine.

2. Re­move the giblets from the tur­key cav­ity. Sea­son the cav­ity with salt and pep­per, then stuff with the onions, lemon, gar­lic halves and 2 bay leaves.

3. Loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured but­ter un­derneath it, keep the skin in­tact. Re­peat with the skin on the legs – from the lower side of the breast feel your way un­der the skin and out to­wards the leg, loos­en­ing the gap.

4. Stuff half the but­ter mix into the opened spa­ces un­der the skin. From the out­side of the skin, gen­tly mas­sage the but­ter around the breasts so that the meat is evenly cov­ered. Fi­nally, insert the rest of the bay leaves un­der the skin of the breasts.

5. Place the bird on a roast­ing tray, breast side up. Spread the rest of the but­ter over the skin. Sea­son with salt and pep­per, and driz­zle with olive oil. Roast the tur­key in the hot oven for 10-15 min­utes. Take the tray out, baste the bird with the pan juices and lay the ba­con rash­ers over the breast to keep it moist. Baste again. Lower the set­ting to 180°C/gas 4 and cook for about 2½ hours (cal­cu­lat­ing at 30 min­utes per kg), bast­ing oc­ca­sion­ally. To test whether your tur­key is cooked, insert a skewer into the thick­est part of the leg and check that the juices are run­ning clear, rather than pink. Check your tur­key about 30 mins be­fore the cal­cu­lated roast­ing time. If the juices are pink, roast for an­other 15 mins and check again. Re­peat as nec­es­sary un­til the tur­key is cooked.

6. Trans­fer the tur­key to a warmed plat­ter and re­move the par­son’s nose, wings and tips of the drum­sticks for the gravy. Leave the tur­key to rest in a warm place for at least 45 min­utes; make the gravy in the mean­time. Re­move the bay leaves from un­der the skin be­fore carv­ing. Serve the tur­key with the pip­ing hot gravy, stuff­ing and ac­com­pa­ni­ments.

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