Roasting and Stuffing a TurkeyCourse: Main CourseCuisine: BritishDifficulty: not too hard
The centrepiece of your Christmas/Thanksgiving or just any Sunday dinner table, a succulent and perfectly cooked stuffed Turkey accompanied with a delicious gravy sauce.
4.5 kg turkey
75 g softened butter
1 white onion peeled and cut in half
salt and freshly milled black pepper
2 Bay leaves
Rosemary and thyme stalks optional
- For the Stuffing
500 g good-quality pork sausage meat
15 g fresh sage leaves finely chopped
1 large onion finely chopped
2 heaped tablespoons white breadcrumbs
1 egg beaten
salt and freshly milled black pepper
- For the Gravy
3 tbsp. level tablespoons plain flour
900 ml water or chicken stock
½ glass red wine
- Remove the defrosted turkey from the Fridge at least 2 hours before roasting to bring to room temperature.
- To Make the Stuffing
- Place all the ingredients into a large bowl and using your hands thoroughly combine
- Lightly butter an oven-proof dish and place the remaining stuffing (after you have stuffed the neck of the turkey) into it and press down quite firmly.
- Alternatively, roll into golf-sized balls and place on a parchment papered baking tray
- The stuffing can then be baked in the oven for 30-40 minutes at any time with the last 40 minutes of your turkey roast or with the roast potatoes.
- serve as extras on the table
- Preparing the Turkey
- Preheat the oven to 450°F/230ØC Gas mark 8
- In a large deep-sided roasting tin add the chopped onion, carrot, celery, herbs and the Turkey giblets
- Place a roasting rack on top
- Rinse the cavities of the turkey with cold water, front and back and dab dry with kitchen roll
- Take the softened butter and smear it generously all over the breasts and legs of your turkey, any leftover butter, throw in the roasting tray with the veggies and giblets
- Season the buttered Turkey with salt, black pepper and a sprinkling of grated nutmeg
- Now take a handful of the prepared stuffing and fill the neck cavity quite full and pull the loose skin down and tuck under the bird
- Season the larger cavity with salt and black pepper and throw in the 2 halves of onion and rosemary and thyme sprigs
- At this point, it may be a good idea to weigh the Turkey so as you know how long to cook it in the oven
- Place the turkey on the prepared roasting tin
- Loosely cover the turkey with kitchen foil and place in the oven.
- Immediately turn the temperature down to 350°F/175°C/Gas mark 4
- Depending on the size of your turkey, cooking times may vary. ** See Notes
- Half way through the cooking time, remove the foil and baste the turkey with the cooking juices and replace the foil
- About 30 minutes before the turkey is cooked, remove the foil and baste again, return to the oven uncovered to allow the skin to crisp up.
- Once the cooking time is achieved, test the turkey and stuffing are thoroughly cooked through by inserting a kitchen thermometer into the plumpest part of the breast, the temperature should read 165°F/72°C, the stuffing internal temperature should read the same and fleshiest part of the thigh should read 175°F/80°C
- Once your happy that the turkey is cooked, remove it from the oven cover with kitchen foil and leave to rest for 20 minutes before lifting out of the roasting tin.
- After 20/30 minutes, while lifting the turkey out of the roasting tin, pour the inner juices and onion from the turkey back into the baking tray, then place it on a serving dish.
- Place the foil back over the bird and cover with a clean tea-towel.
- Let the turkey rest for at least an hour before serving.
- To Make the Gravy
- From the turkey roasting tray, firstly remove any excess fat by gently taking a large serving spoon and skim the fat of the top.
- If you carefully tip the tray so the juices are to one end you will find it easier to remove the fat as it always rises to the top
- Now place the tray over a medium to high heat on the hob and bring the juices up to a boil
- Add the red wine and let it simmer away for about 5 minutes, this will burn off the alcohol
- Now add the flour and mix thoroughly coating all the veggies and giblets, leaving no lumps of flour.
- The mixture should be nice and thick
- Pour in 500 ml of water/stock and thoroughly combine (Here is the reason you need a Deep-Sided roasting tin)
- Now add another 400 ml of water/stock give it a quick stir, bring it back to a gentle simmer, there should be enough flavour coming from the turkey juice and veggies but test now for seasoning and leave it alone for about 30 minutes to reduce down
- Once the gravy has reduced down and is a nice pouring consistency, pour it through a fine sieve using a ladle or wooden spoon to push through as much liquid and juices as possible into a saucepan, pour in the resting juices from the plate of the resting turkey.
- Place back onto the hob over a medium heat and bring back to a gentle simmer.
- You will probably notice some scum appearing on top, move the pan slightly over so that the heat is concentrated on only half of the pan and you will find the scum will then be concentrated to one half of the pan, much easier to skim it off using a large serving spoon
- Pour into your gravy boat ready to serve
- Top Tips
- SERVINGS WEIGHT STUFFED UNSTUFFED
- 4 to 6 10 – 12 lb 3½ – 3¾ hrs 3 – 3¼ hrs (4.5 – 5.5 kg)
- 8 to 10 12 – 16 lb 3¾ – 4 hrs 3¼ – 3½ hrs (5.5 – 7 kg)
- 12 to 16 16 – 22 lb 4 – 4½ 3½ – 4 hours (7 – 10 kg)