Roast Turkey
When you need to feed a party of 8 to 10 people look no further than presenting them with this amazingly moist roast turkey
Makes enough for: 8 people
Ingredients
for the stuffing
- 25 g dried porcini mushrooms
- 375 mls mushroom stock
- 150 g risotto rice
- 25 g butter
- 15 mls olive oil
- 1 onion, peeled and finely chopped
- 1 rib celery, finely sliced
- Salt and freshly ground black pepper to season
- 250 g mixed mushrooms, quartered
- 2 cloves garlic, peeled and crushed
- 5 g flat leaf parsley, roughly chopped
- 5 sprigs thyme, leaves picked
for the turkey
- 1 x 4-5 kg turkey at room temperature, giblets removed and set aside
- 15 g butter, melted
- Salt and freshly ground black pepper to season
- 1 onion, peeled and chopped
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and finely chopped
- 15 sprigs thyme
- 10 g parsley, roughly chopped
- 500 mls chicken stock
- 250 mls dry white wine
- Rocket leaves, for garnishing
Method
for the stuffing
- Place the dried mushrooms into a bowl
- Pour the stock over the mushrooms
- Leave to stand for 20 minutes
- Strain, reserving the liquid
- Place the rice and served liquid into a saucepan
- Bring to the boil, reduce the heat slightly and cook at a rolling boil for 10 minutes
- Place the butter and oil into a roasting pan
- Over a medium temperature, heat until the butter has melted
- Add the onions and celery and sauté until soft
- Season lightly and add the dried and fresh mushrooms
- Stir to mix and sauté until just cooked
- Season to taste and then add the garlic, parsley, thyme and rice
- Adjust the seasoning and set aside to cool
for the turkey
- Open the packet with the giblets and remove the liver (see notes)
- Chop up the remaining giblets
- Preheat the oven to 200° Celsius
- Spoon the stuffing into the cavity and fold the skin of the neck over the back
- Bend the wing tips under the body
- Tie the ends of the legs together
- Place the turkey, breast side up, into the roasting pan
- Brush with the melted butter and season generously
- Roast uncovered for 30 minutes
- Remove from the oven and add the onion, celery, garlic, thyme, parsley, neck and giblets
- Add the stock and wine and cover with a lightly oiled piece of tin foil, making sure to tuck the edges in
- Reduce the oven to 180° Celsius
- Place back into the oven and roast for 2 hours, basting with the pan juices every 30 minutes
- Remove the foil and roast for 30 minutes
- Remove from the oven and leave to rest for at last 20 minutes
- Serve at room temperature, garnished with rocket
Notes
You can add the liver to chicken livers next time you cook them, or cook it up and feed to your dogs like I did.
I served this the following day and it was still moist!
I served this the following day and it was still moist!