Roast Turkey Recipe
Ingredients
| 4 kg/8 lb turkey | ||
| 60 g/2 oz butter, melted | ||
| 250 ml/8 fl oz chicken stock | ||
| Veal forcemeat | ||
| 30 g/1 oz butter | ||
| Onion | 1 , finely chopped | |
| Bacon rasher | 1 , chopped | |
| 250 g/8 oz veal mince | ||
| 185 g/6 oz breadcrumbs | ||
| 1/2 teaspoon finely grated lemon rind | ||
| Parsley | 1 Tablespoon, finely chopped | |
| Dried sage | 1/2 Teaspoon | |
| Pinch ground nutmeg | ||
| black pepper | 1 | |
| 1 egg, lightly beaten | ||
| Chestnut stuffing | ||
| 440 g/14 oz canned chestnut puree, sieved | ||
| 2 cooking apples, cored, peeled and grated | ||
| Onion | 1 , chopped | |
| Stalk celery | 1 , chopped | |
| Walnuts | 4 Tablespoon, chopped | |
| 45g/1 1/2 oz butter, melted | ||
Directions
1. To make forcemeat, melt butter in a frying pan and cook onion and bacon (a) for 4-5 minutes or until bacon is crisp. Add veal, breadcrumbs, lemon rind, parsley, sage, nutmeg, black pepper to taste and egg. Mix well to combine.
2. To make stuffing, combine chestnut puree, apples, breadcrumbs, onion, celery, walnuts, parsley, butter, black pepper to taste, nutmeg and egg.
3. Remove giblets and neck from turkey. Wipe turkey inside and out and dry well. Place stuffing in body cavity and lightly fill neck end of turkey with forcemeat (b). Secure openings with metal skewers and truss legs (c) and wings.
4. Place turkey on a roasting rack in a baking dish. Brush turkey with butter, then pour chicken stock into dish. Bake at 180°C/350°F/Gas 4 for 3-3 1/2 hours or until tender. Baste frequently with pan juices during cooking. Set aside to stand for 20 minutes before carving.
2. To make stuffing, combine chestnut puree, apples, breadcrumbs, onion, celery, walnuts, parsley, butter, black pepper to taste, nutmeg and egg.
3. Remove giblets and neck from turkey. Wipe turkey inside and out and dry well. Place stuffing in body cavity and lightly fill neck end of turkey with forcemeat (b). Secure openings with metal skewers and truss legs (c) and wings.
4. Place turkey on a roasting rack in a baking dish. Brush turkey with butter, then pour chicken stock into dish. Bake at 180°C/350°F/Gas 4 for 3-3 1/2 hours or until tender. Baste frequently with pan juices during cooking. Set aside to stand for 20 minutes before carving.
Chef
