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Roast Turkey

  by ellie brooks
Preperation time: 30 mins
Cooking time: 3 hours 35 mins
Serves: 8
Recipe Ingredients
6kg (13lb) turkey;
1 tbsp olive oil;
200g pancetta, diced;
1 onion, finely chopped;
2 cloves garlic, peeled and crushed;
1 tbsp fresh thyme leaves;
zest of 3 lemons;
400g potatoes, peeled and grated;
1 egg yolk;
50g melted butter;
sea salt and freshly ground black pepper;
250g streaky bacon;

For gravy;
1 onion, peeled;
2 cloves garlic, peeled;
2 sticks celery;
2 carrots;
750ml water;
25g flour;
100ml white wine.
 
Recipe Method
First of all remove the giblets and keep for the gravy.

To make the stuffing, heat the olive oil in a pan and cook the pancetta for 3 minutes. Add the onion, garlic and thyme and cook for a further 4 minutes. Remove from the heat and mix in the lemon zest, grated potato, egg yolk and season.

Fill the turkey at both ends with the stuffing, and use skewers or cocktail sticks to secure the skin. Tie the legs together with a piece of string.

Heat the oven to 200c/gas6/400F. Place the turkey on an oiled roasting rack sitting in a roasting tray. Brush all over with melted butter and season. Cover with foil and cook for 20 minutes. Remove the foil and turn the oven down to 180c/gas4/350F, cook for a further 2 hours and 15 minutes.

Remove from oven and drape the streaky bacon over the turkey. Cover the legs with foil and return to the oven for 1 hour until the turkey is golden and cooked through.

Allow to rest, covered in foil, for 20 minutes.

Meanwhile make the gravy. Put the giblets, vegetables and peppercorns into a pan along with the water. Bring to the boil, cover and simmer for 30 minutes. Strain and discard the giblets and veg.

Skim off excess fat from the turkey pan, add the flour and mix until smooth. Place the pan on the hob and add the liquid stock, simmer for 1 minute and the add the wine. Strain into a serving jug.

Printable Version
 
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