SAIRA KHAN’S

PERFECT TURKEY

INGREDIENTS

● 1x5kg Bronze turkey, with giblets and wishbone removed

● Your favourite stuffing mix

● Salt and ground black pepper

● 2 large carrots, peeled

● 2 large onions, peeled

● 6 sticks of celery

● 1 leek

● 2 bay leaves

● 2 chicken stock cubes

● 1/2 bottle dry white wine

● 2 pints cold water

● 55g melted butter

● 2tbsp roughly cornflour

● 4-6tbsp cold water

METHOD

1. Preheat the oven to 200°C/390°F/gas 6. 2. Season the bird well with salt and pepper and pack the stuffing into the body cavity. Tie the legs together with string and secure well.

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

4. Pour over the white wine, cold water and chicken stock cube. Then cover tightly with two layers of foil and pop into the oven. Cook the bird for approximately 2 hours.

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, cover again and cook for a further 20 minutes.

6. Remove from the oven and turn it up to 230°C/440°F/gas 8. Brush with the butter and cook until browned for 15 mins.

7. When nicely browned, remove from the oven, tip off all the stock and juices and rewrap turkey in foil to keep it warm.

8. Re-boil the stock and juices and mix in the cornflour to thicken and turn it into gravy.

9. Serve the bird with the gravy and stuffing.