Christmas may still be a few weeks away but planning is everything; here’s some tasty recipe inspiration for your ultimate roast turkey this year
Ultimate Roast Turkey
- 1 fresh turkey, about 4 -4.5 kg/9 -10 lb, giblets removed
- 1 onion, quartered
- 1 lemon
- 1 orange
- Several sprigs of fresh thyme
- 4 x tbsps Crisp ’n Dry Vegetable Oil
- 8 rashers streaky bacon
- Sea salt and freshly ground black pepper
- 100mls dry sherry
- 50mls water
- Pre-heat the oven to 220 degrees C, Gas Mark 7. Rinse the turkey with cold water inside and out and dry with a paper towel. Remove the zest from both the lemon and orange and reserve. Cut the lemon and orange into quarters and place in the main cavity, along with the onion and thyme.
- Weigh the turkey and calculate the cooking time by allowing 40 mins per kilo (20 mins per lb). Combine the reserved zests with the 4 x tbsps Crisp ’n Dry Vegetable Oil, season with salt and black pepper and brush all over the turkey.
- Lay the bacon over the breast with each rasher slightly over-lapping.
- Place a rack in the base of your roasting tin and pour in the sherry and water. Place the turkey on the rack and cover loosely with foil forming a ‘tent’ over it, but securing the edges firmly around the edge of the tin.
- Place the turkey in the oven and immediately reduce the heat to 180 degrees C, Gas Mark 4 and cook for the required time. Baste during cooking. Remove the foil 30 mins before end of cooking time and push bacon to the side. (This can be served with the turkey). Baste again and return to the oven for the remaining 30 mins.
- To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Keep cooking if the juices are pink and re-check at 15 minute intervals.
- Rest the turkey, covered loosely with foil, for 30 mins before serving.
Recipe provided by Crisp N Dry
Need some tips for the big day? Read our Beginner’s Guide To Cooking Christmas Dinner article featured in the latest issue of Staffordshire Living magazine.
The luxurious November/December issue is out now! Packed with ideas and inspiration for Christmas; from delicious festive food and drinks, to gift guides, home decor and more. Plus all our regular sections: Style, You, Home, Travel, Entertainment, Living and Taste, filled with fabulous features and product guides for the winter season.
There is always too much turkey left over from Christmas lunch, and if you’re looking to try something different for your Boxing Day buffet, we have just the dish! Say goodbye to the turkey curry and a hundred turkey sandwiches!
Turkey, Fennel Seed Cheese Parcels
(Makes 20 parcels)
- 200g minced turkey leg
- 100g minced chicken breast
- 3g fennel seeds
- ½ whole egg
- 15g chervil, chopped
- 15g tarragon, chopped
- Salt and pepper
- 50g dried apricot, chopped
- 10g panko breadcrumbs
- 30g Davidstow 3 Year Special Reserve Vintage cheddar, grated
- Egg yolk for glazing
- Poppy seeds
- 400g block of puff pastry
- Preheat a fan assisted oven to 170°C
- Mix all the ingredients above together, apart from the puff pastry, until a meatball consistency is achieved.
- Roll out the puff pastry, approximately 7cm- 6cm by 1mm thickness. Allow to rest for 10 minutes. 4. Once all the puff pastry is cut to shape and rested, place a teaspoon full of the turkey mixture into the centre of each puff pastry rectangles.
- Now take in two opposite corners and pinch them together.
- Glaze these with egg yolk, sprinkle on some poppy seeds and some more finely grated Davidstow® 3 Year Special Reserve Vintage cheddar before baking.
- Now bake for 8-10 minutes or until golden brown.
Created by Lee Westcott for Davidstow®
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