Slow Roast Turkey Recipe
Ingredients
| Turkey - 1 (15 lb) (7 kg) | ||
| Traditional forcemeat | ||
| Savoury sausage meat stuffing | ||
| Coarse salt | 1 To taste | |
| Dripping or butter - 2-3 oz (50-75 g) | ||
| Bacon (streaky) rashers | 1/4 Pound | |
| Watercress | ||
| Bacon | 1/2 Pound | |
| Chipolata | 1 Pound | |
| Giblet gravy | ||
| Cranberry sauce | ||
Directions
GETTING READY
1) Draw and clean the turkey.
2) Thaw oven-ready turkey slowly for up to 48 hours. Keep sealed in vacuum bag until ready to stuff.
3) Preheat oven to low temperature (325°F, 170°C or Gas No. 3).
4) Prepare the necessary stuffings in a bowl.
5) Clean and rinse inside of the turkey with cold water. Pat dry with a clean cloth.
MAKING
6) Spoon the prepared forcemeat stuffing into the neck cavity. Do not pack too tightly.
7) Pull the neck to the front of turkey and secure under with a skewer.
8) Fill savoury sausage meat stuffing into the body cavity and seal the ends with skewer.
9) Tie the legs firmly together.
10) Rub turkey skin with coarse salt and dot with dripping or soft butter.
11) Wrap the breast with trimmed rashers of streaky bacon.
12) Loosely wrap completely with kitchen foil.
13) Put in a greased large roasting tin.
14) Place the tin on a low shelf in the oven.
15) Add about 2 lb (900 g) to the weight of the bird to allow for stuffing and calculate the cooking time as follows: 7-10 lb (3-4 1/2 kg) bird needs 3-3 1/2 hours 10—14 lb (4 1/2-6 1/2 kg) bird needs 3 1/2-4 hours 14-20 lb (6 1/2-9 kg) bird needs 4 1/2-5 hours
16) Lift the foil and brush little hot fat from the tin on the bird. Do not remove the bacon rashers.
17) As the turkey cooks, towards end of cooking time, remove the foil and bacon.
18) Baste the breast and sprinkle little flour on top.
19) Put in oven and bake to 375°F, 190°C or Gas No. 5 till brown.
SERVING
20) Garnish with watercress.
21) Serve with bacon rolls and chipolata sausages, giblet gravy and cranberry sauce.
1) Draw and clean the turkey.
2) Thaw oven-ready turkey slowly for up to 48 hours. Keep sealed in vacuum bag until ready to stuff.
3) Preheat oven to low temperature (325°F, 170°C or Gas No. 3).
4) Prepare the necessary stuffings in a bowl.
5) Clean and rinse inside of the turkey with cold water. Pat dry with a clean cloth.
MAKING
6) Spoon the prepared forcemeat stuffing into the neck cavity. Do not pack too tightly.
7) Pull the neck to the front of turkey and secure under with a skewer.
8) Fill savoury sausage meat stuffing into the body cavity and seal the ends with skewer.
9) Tie the legs firmly together.
10) Rub turkey skin with coarse salt and dot with dripping or soft butter.
11) Wrap the breast with trimmed rashers of streaky bacon.
12) Loosely wrap completely with kitchen foil.
13) Put in a greased large roasting tin.
14) Place the tin on a low shelf in the oven.
15) Add about 2 lb (900 g) to the weight of the bird to allow for stuffing and calculate the cooking time as follows: 7-10 lb (3-4 1/2 kg) bird needs 3-3 1/2 hours 10—14 lb (4 1/2-6 1/2 kg) bird needs 3 1/2-4 hours 14-20 lb (6 1/2-9 kg) bird needs 4 1/2-5 hours
16) Lift the foil and brush little hot fat from the tin on the bird. Do not remove the bacon rashers.
17) As the turkey cooks, towards end of cooking time, remove the foil and bacon.
18) Baste the breast and sprinkle little flour on top.
19) Put in oven and bake to 375°F, 190°C or Gas No. 5 till brown.
SERVING
20) Garnish with watercress.
21) Serve with bacon rolls and chipolata sausages, giblet gravy and cranberry sauce.
Chef
