Casserole Turkey With Red Wine Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Ingredients
| 7-8 lb small turkey | ||
| Allspice | 1/2 Teaspoon | |
| Finely grated rind of 1 lemon | ||
| Butter | 2 Ounce | |
| Onions | 8 Small, peeled | |
| Ground black pepper | 1 To taste | |
| Bay Leaf | 1 | |
| 1 sprig or 1/4 teaspoon thyme | ||
| Parsley sprig | ||
| Red wine | 1/2 Pint | |
| Button mushrooms | 8 Ounce, washed | |
| Cranberries | 1/4 Pint, sieved | |
| Salt | To Taste | |
Directions
Remove giblet bag, if inside, from turkey and make the contents into stock with a little water.
Sprinkle the inside of the bird with allspice, lemon rind and about 15 g (1/2 oz) butter.
Rub remaining butter all over the turkey and season well.
Place the turkey on its side to brown in a hot oven, with onions.
Turn over after 15 minutes.
Transfer bird and onions when brown into a casserole or, if you do not have one which is large enough, use the roasting tin covered with foil.
Reduce heat to 160°C, 325°F, Gas Mark 3.
Take 1 pint of giblet stock, add herbs and wine, heat and pour over the bird and onions.
Cook in a fairly moderate oven for 1 1/2 hours.
Cook the mushrooms for the last 15 minutes with bird.
Test for readiness by pricking with a skewer, juice should be clear not pink, to indicate turkey is cooked.
Carve onto a heated serving dish.
Remove the bay leaf and herbs.
Thicken gravy with a beurre manie of flour and butter whisked in, then add sieved or liquidised cranberries to the sauce and pour over the turkey.
Serve with a green salad with walnuts.
Sprinkle the inside of the bird with allspice, lemon rind and about 15 g (1/2 oz) butter.
Rub remaining butter all over the turkey and season well.
Place the turkey on its side to brown in a hot oven, with onions.
Turn over after 15 minutes.
Transfer bird and onions when brown into a casserole or, if you do not have one which is large enough, use the roasting tin covered with foil.
Reduce heat to 160°C, 325°F, Gas Mark 3.
Take 1 pint of giblet stock, add herbs and wine, heat and pour over the bird and onions.
Cook in a fairly moderate oven for 1 1/2 hours.
Cook the mushrooms for the last 15 minutes with bird.
Test for readiness by pricking with a skewer, juice should be clear not pink, to indicate turkey is cooked.
Carve onto a heated serving dish.
Remove the bay leaf and herbs.
Thicken gravy with a beurre manie of flour and butter whisked in, then add sieved or liquidised cranberries to the sauce and pour over the turkey.
Serve with a green salad with walnuts.
Chef
