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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- 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
- 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.
- 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
- 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.
Classic Roast Turkey and All the Trimmings
by John H Glen
Views 2241, Added Tue Dec 14 2010
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
- 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.