TOO CHICKEN FOR A TURKEY?

A turkey is a great celebration bird as it can feed a crowd but is often dry and unpalatable. The chefs at The Good Food Studio in Sandton have come to the rescue with a great tried-and-tested recipe with a delicious savoury butter that goes under the ski

CHRISTMAS TURKEY WITH ZESTY BACON BUTTER Serves 8 -10

Bacon butter

5 rashers of streaky bacon, chopped A small handful of fresh rosemary

A small handful of fresh sage

Finely grated zest of 2 lemons

Finely grated zest of 1 orange

150g softened butter, cubed

Salt and pepper to taste

1 nutmeg or 5ml (1 tsp) ground nutmeg Turkey

4kg- 4.5kg Turkey with giblets

Oil

2 onions, peeled and roughly chopped 4 carrots, roughly chopped

3 celery sticks, roughly chopped

1 bulb of garlic, halved

200ml water

Turkey gravy

25g butter

3 bay leaves

8 black peppercorns

45ml (3 tbsp) flour

150ml dry white wine

400ml pan drippings from roasting turkey with vegetables

Preheat the oven to 220°C.

Place bacon in food processor and add half the rosemary and citrus zest, saving the fruit for the cavity. Pulse until finely chopped and add the butter and a pinch of sea salt and black pepper, grate in ¼ of the nutmeg and pulse to combine.

Wipe the turkey inside and out with paper towels. Place on a chopping board with the neck-end facing you.

Find the edge of the skin that’s covering the breasts and gently peel it back. Work your fingers, then your hand, under the skin, freeing it from the meat and trying not to make any holes. Use a spatula to spoon 3/4 of the flavoured butter between the skin and the breast, tucking the flap of skin underneath. Rub remaining butter all over the top of the bird.

Pop a zested lemon inside the turkey cavity, halve the orange and place both halves in the cavity, too.

Transfer the turkey to a large roasting tray, drizzle with oil and season well. Add onions, carrots and celery around the tray. Add garlic and 250ml of water and the remaining rosemary. Cover tightly with foil and place in the preheated oven.

Turn the heat down to 180°C and roast for 20 minutes per 500g, or until the juices run clear when the thigh is pierced.

Baste the bird with the cooking juices every 30 minutes and remove the foil for the last 10 minutes to get the skin golden and crisp. Rest the turkey, covered loosely with foil, for an hour, saving pan juices.

Make gravy by melting butter in a large pan over medium heat, add giblets and fry until golden.

Add the bay leaves, peppercorns and pan juices, bring to the boil and simmer for 20 minutes.

Strain the stock — you should have about 600ml — and cool and then discard the fat with a spoon. Place the pan with drippings over medium-high heat. Add the flour and stir in the wine. Bring to a boil and reduce by half. Add the stock and bring back to the boil. Simmer for 15 minutes to thicken and serve with turkey.

CHEF TIPS

● Frozen turkeys can be purchased from select Pick n Pay stores.

● To cater for a crowd, allow 400g (raw weight) turkey per person.

● To save time, prepare the bacon butter in advance.