Turkey roll with chestnuts and Brussels sprouts
SERVES 6 PREP AND COOK TIME 5-6 HOURS (+ REFRIGERATION AND STANDING TIME) This turkey roll is one for a true food-lover who enjoys a challenge and is prepared to spend a bit of preparation time getting all the work done in advance. However, there are several specialist suppliers who prepare already boned and rolled turkeys at Christmas time, so all is not lost if you just cannot face this. As almost all Christmas turkeys are sold frozen and the thawing will take at least two days in the refrigerator, I think it unlikely that your local poultry supplier would offer to bone the turkey for you and save the skin. You will need a piece of muslin and kitchen twine to wrap the roll. When it comes to serving, this is an ideal moment to offer a jar of spiced fruit (peaches or quinces are my favourites) or a sharp savoury jelly made with blackcurrants or sour cherries. 1 x 4 kg free-range turkey
100g butter, plus 40g melted butter for brushing
2 cloves garlic, finely chopped finely grated zest of 1 lemon sea salt and freshly ground black pepper 3 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon finely chopped French tarragon
6 waxy potatoes
30 Brussels sprouts, trimmed 30 vacuum-packed roasted and peeled chestnuts watercress and baby spinach salad, to serve
TURKEY STOCK
reserved turkey bones (including neck, if present), chopped
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 bouquet garni (6 stalks flat-leaf parsley, 4 sprigs thyme, 2 fresh bay leaves)
¾ cup (180 ml) dry white wine water, to cover 1
When boning the turkey, the aim is to end with a large unbroken piece of skin, which becomes the wrap for the breast-meat roll. (It is harder to describe than do.) Once you have started, as long as you keep the knife angled into the
bone and carefully feel your way with your fingers, boning a bird in this manner is not that difficult. Using a small sharp knife and with the turkey on a chopping board, cut down one side of the backbone and proceed, using your fingers to separate the skin from the flesh. Cut between the breast and the wing joint to separate the joint from the carcass; the skin will be separated from the thigh and can then be carefully pulled away from the drumstick. Cut the skin free and start again on the other side of the bird. Carefully holding the loose skin taut, separate the skin from the breast meat. Cut the wings away from the bird. Spread out the skin on the board and inspect it – there is a lot of skin on a turkey, so even if you have a couple of holes, there should still be plenty of skin.
2 Remove the two breast fillets (each will weigh around 600g). Cut out the sinew that is easily visible in the under-fillet. Save the skinless leg meat to mince or chop into a pie filling another time (weigh, bag, label and freeze for up to 1 month) and use the bones in the stock.
3 TURKEY STOCK Place the reserved carcass, the onion, carrot, celery, bouquet garni, wine and water to cover in a large stockpot or heavy-based saucepan and bring to a simmer. Simmer for 2-3 hours, then strain and refrigerate until needed. When cold, remove any fat from the surface, then boil over high heat until reduced by half. Chill. (Freeze whatever is left in small containers. Label and date, then use within a month.)
4 Place the 100g butter and the garlic in a small heavy-based saucepan over low heat, stirring until the butter has melted and the garlic is fragrant but not coloured. Remove from the heat, leave to cool for a minute, then stir in the lemon zest. Spread out the turkey skin with the inner surface uppermost. Brush the skin with some of the garlic butter. Place 1 breast fillet on the buttered skin, season well with salt and pepper and brush liberally with more of the garlic butter. Scatter with half of the herbs. Season the second fillet with salt and pepper, brush all over with the garlic butter and position it ‘top to tail’ over the first fillet. Brush with the remaining garlic butter. Cut away any excess skin, making sure you have enough to cover the roll. Pull up the skin to cover the breasts and tie securely with kitchen twine at 5cm intervals.
5 Cut a piece of muslin large enough to fully encase the roll in a single layer. Wet the muslin, wring it out, then dip it in the remaining melted butter. Wrap the entire roll firmly in the buttered muslin, secure it with kitchen twine, then weigh it; it will probably be about 1.3–1.5kg. Put it into a baking dish large enough to contain the turkey and potatoes, then refrigerate until ready to cook. (This can be prepared to this stage up to 24 hours in advance and refrigerated.)
6 When planning, allow 40 minutes roasting time per kg, plus 20 minutes resting time, and remove the turkey roll from the refrigerator 30 minutes before roasting. Preheat the oven to 200°C.
7 Arrange the potatoes in a single layer around the turkey roll. Pour ½ cup (125ml) of the turkey stock or water into the baking dish and roast for 30 minutes, then add a little more stock or water to prevent the juices burning. Carefully turn the potatoes. Roast for another 30 minutes, then test the turkey. Pierce the centre with a thin skewer; the juices should run clear. If using a meat thermometer, the internal temperature should be 75°C. If cooked, transfer the roll to a warmed plate and cover loosely with foil. If not, continue to roast and test after another 15 minutes, then remove as above.
8 Meanwhile, cook the Brussels sprouts in a pan of lightly salted simmering water for 3 minutes or until just tender. Drain and refresh in cold water for 1 minute, then drain very well.
9 Add the chestnuts and Brussels sprouts to the baking dish with the potatoes, which should look sticky and crisp. (They should hopefully have mixed with some really great roasting juices.) Add an extra spoonful of turkey stock if the baking dish looks at all dry.
10 Reduce the oven temperature to
150°C, return the baking dish to the oven and roast with the sprouts for 10 minutes. Remove the foil and return the turkey to the baking dish so all the juices mingle. Snip off the twine and ease the muslin from the turkey roll. The turkey and vegetables will stay hot for 30 minutes out of the oven and will continue to improve. Warm the serving plates.
11 Using a sharp knife, cut thick slices from the roll. Spoon over any cooking juices. Serve a portion of potatoes, chestnuts and sprouts with each slice on each warmed plate, with the watercress salad alongside.