Christmas turkey recipes
Our top 3 of 9 Christmas turkey recipes
- Christmas Roast Turkey with Apple and Cider
- Christmas Turkey with Tropical Flavours
- Classic Roast Turkey and All the Trimmings
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Christmas Roast Turkey with Apple and Cider
by barbaracViewed 4165 times
- Preheat the oven to 190C.
- Wipe the turkey inside and season the body cavity.
- Put on one side while preparing the stuffing.
- To make stuffing: heat the oil in a pan and saute the onion and garlic for 5 minutes.
- Stir in the apple, remove from the heat and add remaining stuffing ingredients with seasoning to taste and mix well.
- Stuff the neck cavity with the prepared stuffing then fold the neck flap over and secure.
- Place the onion wedges and whole garlic cloves in the body cavity.
- Weigh the turkey and calculate the cooking time allowing 18 minutes per 450g/1lb.
- Roll any remaining stuffing into balls and cook round the turkey for the last 20 minutes of cooking time.
- Place breast side down in the roasting tin, pour over 150ml/Â¼ pint of the cider.
- Place in the oven and roast in the oven for the calculated cooking time.
- 20 minutes before the end of the cooking time, turn the turkey over, pour over a further ¼ pint of the cider and continue to cook for the rest of the cooking time.
- If the juices run clear the turkey is cooked.
- Remove from the oven. Place it on a serving plate and stand for 20 minutes before carving.
- Strain ½ pint of the juices from the cooked turkey into a saucepan and stir in the remaining cider, bring to the boil.
- Cream the butter or margarine with the flour then gradually whisk into the cider mixture. Cook for a couple of minutes, and stir in the creme fraiche.
- Heat gently for 1 minute then serve with the cooked turkey.
- 5-6 kg Turkey
- 5 tbsp Creme fraiche
- 1 tbsp Flour
- 25g Butter
- Ã‚¾pint Medium dry cider
- Fresh mint
- salt and pepper
- 3 Onion cut
- 2 tbsp Cooking oil
- 6 Garlic cloves
- 1½ Cooking apple
- 200g White breadcrumbs
- 85g Dried prunes
- 1 Egg beaten
Christmas Turkey with Tropical Flavours
by EmmaaaViewed 1634 times
- Coat turkey pieces with coating mix and bake uncovered at 180 C for 40 minutes.
- Melt butter and add sugar, stirring constantly
- until melted. Stir orange juice and rum into cornstarch and whisk together and add to sugar mixture.
- Bring mixture to a boil, reduce heat and simmer,
- stirring constantly for about 3 minutes.
- Add bananas and cook for about 1 minute.
- Place baked turkey on serving plate, pour banana sauce over turkey and serve.
- Chicken coating mix
- 2lb Turkey parts (cut into pieces)
- 3 Bananas
- 30g Butter
- ½ cup Brown sugar
- 1/3 cup Orange juice
- ¼ cup Golden rum
- 1 tbsp Cornstarch
Classic Roast Turkey and All the Trimmings
by John H GlenViewed 2290 times
- Remove the turkey from the fridge 2 to 3 hours before you want to cook it, and allow it to reach room temperature.
- Preheat the oven to 190°C/350°F/Gas 5.
- Weigh the turkey and calculate the cooking time at 20 minutes per 500 grams (so a 5kg turkey will take 3 hours 20 minutes) to make the turkey easier to carve just remove the wishbone with a boning knife remove and reserve the giblets
- Rinse the turkey under cold water, and then pat dry with kitchen towel, season inside the turkey with a little sea salt and freshly ground black pepper, then put in the lemon quarters.
- Grease the tin with some of the goose fat, then place the onions and herb sprigs over the bottom, place the turkey on top, then rub the bird with the remaining goose fat and season with sea salt.
- Cover the breast of the turkey with foil and cook in the oven for the calculated cooking time, occasionally basting with the juices.
- About half an hour before the end of the cooking time, remove the foil and return the turkey to the oven to brown the skin.
- At this time make the stock for the gravy by boiling the giblets, neck, vegetables, and bouquet garni.
- Check that the turkey is cooked through by pushing a skewer into the thickest parts of the thighs if the juices are still pink and not clear, return to the oven for a further 15 minutes before testing again.
- Remove the turkey to a large serving dish and cover tightly with buttered foil, leave to rest in a warm place for 30 minutes. The reason for doing this is that resting the bird allows its juices to rise to the surface, making the turkey more juicy to eat and easier to carve.
- While the turkey is resting make the gravy, add enough flour to the roasting pan to take up the fat and drippings and make a roux.
- Add the wine to the pan and make sure to scrape up all the drippings all the flavour is in the bottom of the pan, transfer to a saucepan.
- Add about 500ml of the stock to the saucepan with the bouquet garni and bring to the boil, then simmer until the gravy is reduced you may need to add more stock if the liquid is too thick.
- Season to taste, remove the bouquet garni, and serve in a gravy boat along with the turkey.
- We like to serve the turkey on a dish surrounded by chipolata sausages wrapped in bacon and stuffing balls and sometimes a bread sauce and cranberry jelly.
Using goose fat is the best way to get a crispy finish to both your Christmas bird and roast potatoes.
- YOU WILL NEED
- 1 x 5 kilogram fresh turkey, we prefer the Bronze because its meat has a darker colour with a much gamier flavour
- 2 medium lemons, quartered
- 50 grams goose fat
- 6 small onions, quartered
- 1 large bunch fresh rosemary, sage, and thyme
- FOR THE GRAVY
- Turkey, giblets and neck
- 1 carrot, quartered lengthways
- 1 stick celery
- 2 medium onions, peeled and quartered
- 2 cloves garlic
- 1 bouquet garni
- 25 grams plain flour
- 1 small glass white wine
Perfect Christmas Turkey
by steven beechViewed 1989 times
- *****THIS PART OF THE PREP CAN BE DONE ON CHRISTMAS EVE****
- If you get a frozen turkey make sure its completely defrosted. Whatever turkey you have make sure when you prep it the skin is completely dry and the turkey is room temperature. Also remove the giblets!
- Allow the butter to get to room temperature
- Chop the herbs, zest the lemon, chop some garlic, salt, pepper and add a little lemon juice and a couple of teaspoons of oil to the butter. We're making a herb butter so let that sit for an hour at least. Don't put it in the fridge though, it needs to stay at room temperature
- While thats sitting get your bird and start pinching the skin and massaging it and pulling it away from the flesh of the breast. Don't be really rough with it you don't want to tear it but you do want it to come away to make the next stage easier
- Once you've done that go to the neck end. If there's an excess flap of skin trim it away we aren't going to stuff this bird. All stuffing the bird does is increase the cooking time and increase the chance of drying it out we don't want to do that. Put your hand up the skin and feel for the membrane that attaches the skin to the flesh and poke your fingers through it. Don't use a knife you might tear the skin.
- Take your herb butter and either spoon or if you have a piping bag pipe the butter into the space between the skin and the flesh. Smooth the butter all the way over the breasts and all the way down the the wing and leg joints. Make sure you leave a little back
- If the bird has huge drumsticks put a couple of narrow slashes in them to help cook them through and smear the remainder of the butter on them and the wings
- The bird is almost ready for the oven. Just need now to prep the roasting pan. I'm lazy so I use a disposable roasting tray because I can't face washing up and I put it on a baking sheet so its strong enough to move around and I can still make gravy in it. You do whatever you normally do.
- Get your roasting tray and put a raised grill in it so the turkey won't sit in its own juices and will roast the whole way round. Cut the large onion in half and put it cut side down at one end of the tray, take your bird and rest the cavity side on the onion so the bird is tilted with the cavity side upward.
- Pour the water into the cavity so its going to steam the bird from the inside while its cooking. So we're making the bird moist from the outside with the butter going in and the steam on the inside trying to get out. Also in the cavity you can also put some flavourings like lemon and garlic and obviously salt and pepper
- Now lightly brush the skin with oil and season well, if you want you can add a crushed stock cube, if you want you can cover with bacon.
- *****THIS BIT CAN BE DONE ON CHRISTMAS DAY MORNING*****
- Cooking Times:-
- Cooking times depends on the bird and the cooker
- Frozen birds cook different to fresh and bronze cook different to black and white birds.
- In general I would suggest GM 4 or equivalent and give 15 mins per pound then test with a skewer in the thickest parts of the thigh, breast and drumstick and is the juices run clear then its done. If not keep giving it an extra 15 minutes. Once its cooked tip it up because theres likely to be some of the water left inside that hasn't steamed away, this is good. If there isn't you might be in trouble!
- Most importantly no matter what type of bird you have or how you cook it never ever in your entire life shall you ever attempt to carve it without giving it at least 45 minutes resting time. 45 minutes is the rock bottom bare minimum. An hour is better, 75 minutes better still, keep it loosely covered while its resting then carve away.
I know this looks a bit daunting. But all the prep can be done on Christmas Eve so all you have to do is pop it in the oven on Christmas Day morning and you don't have to panic about it. You don't have to stuff it either so theres not that worry about will it burst and will it dry out. I'm basically lazy so I do cook this in a disposable roasting tin and then I throw it away. Christmas is too precious to waste on washing up. I'd rather spend a quid on a tray that 3 hours at the sink.
- 1 Turkey
- 1 Large Onion
- ½ pint water
- ½ pound unsalted butter
- 1 lemon
- fresh parsley
- fresh thyme
- fresh rosemary
- fresh sage
- sea salt
- fresh ground black pepper
- olive oil