Recipes

Please click on the recipe below for cooking instructions and an ingredients list.

COOKING TIMES/ HOW TO COOK YOUR TURKEY

YOUR CHRISTMAS TURKEY

Our method should help you produce a truly tasty turkey with especially succulent breast meat. Remember that the white (breast) meat of the turkey cooks quicker than the dark (leg) meat and wings, so it is best to cook your turkey breast side down to start with. This should keep the juices in the breast and prevent it from becoming too dry. Another tip for even cooking is to loosen the trussing.

HOW TO COOK YOUR TURKEY

If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only. You may like to put a large Bramley apple or peeled onion into the body cavity.

Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin. The oven should be pre-heated to (fan oven) 190°C/375°F , (electric oven)  160°C/320°F, gas mark 5 and for an aga, a hot oven. The bird should be cooked at this temperature as per the table below. 

About 30 minutes before the end of cooking (see table below for suggested total times), open the foil if used and turn the bird onto its back to brown the breast. Do try to avoid over-cooking. Test with a fork on the inside of the thigh, ensuring that clear juice comes out of the thigh when you pierce. After removing the turkey from the oven and before carving, allow it to rest for at least 30 minutes.

Suggested Cooking Times (remember ovens vary greatly)

OVEN READY WEIGHT

TOTAL COOKING TIME

KILOS

LBS

Without Foil
Hrs Mins

With Foil
Hrs Mins

 4

8.8

1.5

2.35

 5

11

2.10

2.55

 6

13.2

2.30

3.15

 7

15.4

2.50

3.40

 8

17.6

3.10

4.00

 9

19.8

3.30

4.25

 10

22

3.50

4.45

 11

24.2

4.00

5.00

For lower weights, allows 30 minutes/kilo without foil or 40 minutes/kilo with foil.

CARVING

You will find the following sequence makes for easy carving:
1 Hold the leg by the end knuckle, cut close to the body and twist off. Carve this dark leg meat.
2 Similarly remove the wing and cut in half.
3 Slice the breast meat from one side.
4 Repeat for the other side.

Pan-fried Turkey, Brie and Cranberry sandwichServes 4

8 slices of free-range cooked Totally Traditional Turkey
8 slices of white or whole meal bread
100g softened butter
4 tbsp cranberry sauce
250g brie, sliced
Sea salt and black pepper

Butter each slice of bread on one side only. On the unbuttered side, spread with the cranberry sauce, top with the sliced turkey, (2 slices per sandwich) and sliced brie and season with sea salt and black pepper and place another piece of bread, unbuttered side, onto the filling.

Heat a frying pan, to a medium heat, with tablespoon of rapeseed oil. Place the sandwich in the frying pan and fry on a gently heat for approximately, 2-3 minutes, each side, until golden brown.

Tip: If you prefer the brie to be melted more, you can place the sandwiches on a baking sheet in a pre-heated oven at 180°C/Gas 4 for a further 5 minutes.
You can serve the sandwiches with home made potato wedges which you have cooked in the oven before melting the sandwich. Garnish with watercress.

Turkey Strudel with Wild Mushrooms and Chestnuts Serves 4-6

2 tbsp rapeseed oil
4 rashers smoked streaky bacon, cut into small dice
1 small onion, peeled and finely chopped
200g fresh chestnut mushrooms, sliced
25g dried wild porcini mushrooms, soaked, roughly chopped and well drained
100g prepared chestnuts, roughly chopped
2 garlic cloves, peeled and finely chopped
1 tbsp fresh thyme, chopped
1 tbsp mascarpone
450g free-range cooked Totally Traditional Turkey, cut into chunks
9 sheets of filo pastry
Butter, melted, for brushing the filo sheets
Sea salt and black pepper

Preheat oven to 180°C/Gas 6

Heat the oil in a large frying pan, add the bacon and onion and cook for 2-3 minutes until the onion is softened, but not browned, then add the mushrooms and cook for a further 3 minutes, stirring continuously, then add the porcini mushrooms, chestnuts, garlic, thyme and mix well and cook for a further 3-4 minutes. Remove from the heat, cool slightly and then stir in the mascarpone, season with sea salt and black pepper. Leave to cool, stir in the turkey and refrigerate for an hour.

Lay out one sheet of filo pastry and brush with melted butter (keep the remaining filo pastry covered with a clean damp tea towel to prevent it from drying out), repeat with 2 more filo pastry sheets. Cut the filo pastry sheets into 3, lengthways, spoon 1 heaped tablespoon of the turkey mixture along the short edge of the pastry, 1cm from the edge, fold the bottom edge over the filling, tuck in the sides and roll into a tight closed cylinder, repeat the process to make eight more strudels. Place the strudels, sealed edge down onto a greased baking tray, brush with more melted butter and bake for 20-30 minutes until crisp and golden.

Serve with warm leftover cranberry sauce and salad.

Turkey Lasagne with Butternut Squash and Spinach  Serves 6-8

240g bag of spinach
3tbsp rapeseed oil
300g butternut squash, peeled and cut into cubes
40g butter
40g plain flour
500ml full-fat milk
Freshly grated nutmeg
2 cloves garlic, roughly chopped
400g tin of chopped tomatoes
150ml turkey stock
A handful fresh basil leaves, torn
400g cooked Totally Traditional Turkey, cut into small chunks
12 no cook lasagne sheets
150g freshly grated parmesan
Sea salt and black pepper

Preheat 180°C/350°F/Gas 4

Place the spinach in a colander and pour boiling water over the leaves to wilt them, drain well, cool and then squeeze out the excess water. Heat the rapeseed oil in a small pan and sauté the butternut squash, until just soft and season with sea salt and black pepper and set aside.

Heat the remaining 2 tbsp of rapeseed oil, add the garlic and cook for 30 seconds. Add the chopped tomatoes, stock and torn basil leaves, season well with sea salt and black pepper and simmer over a very low heat for 8-10 minutes.

Meanwhile, to make the béchamel sauce, place in a saucepan; the butter, flour and milk and bring slowly to the boil, whisking all the time, until the milk has thickened. Simmer for 2 minutes on a very low heat, whisking occasionally, then season well with sea salt, black pepper and a good grating of nutmeg.

To assemble, using a deep oven proof dish; layer the bottom of the dish with a little tomato sauce, turkey, butternut squash, spinach, parmesan (reserve 30g) and béchamel sauce, top with the lasagne sheets and repeat, finishing the top off with tomato sauce. Cover the lasagne with foil and cook for 40 minutes. Remove the foil, top with the remaining 30g of parmesan cheese and cook for a further 10 minutes, or until cooked.

Crunchy Peanut Butter Turkey and Coconut Curry with Coriander Serves 4

1 large onion, peeled and roughly chopped
2 cloves garlic, peeled
2 tbsp rapeseed oil
2tbsp balti paste
1tbsp tomato puree
1tsp cumin
2tbsp crunchy peanut butter
1 x 400g can chopped tomatoes
1 x 400g can coconut milk
Juice of 1 lime
3 tbsp of fresh coriander
1 tbsp sultanas
200ml turkey stock
650g cooked Totally Traditional Turkey, cut into chunks

Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep sauté pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the balti paste, tomato puree and cumin and fry for a further minute.

Stir in the peanut butter and fry on a low heat until the oil begins to separate and the sauce has darkened.

Add the tomatoes, coconut milk, lime juice, 2 teaspoons of coriander, sultanas  and stock and gently simmer for about twenty minutes. Add the cooked turkey and simmer for five minutes or until hot and heated through.

Serve with rice, thick yoghurt and sprinkle with the remaining teaspoon of coriander.

Per serving
503 kcal
21.2g fat
11.5g saturates
9.6g sugars
0.5g salt

The Ultimate Turkey Gobbler Sandwich with Cranberry Mayo Serves 2

For the cranberry mayo:
3 tbsp mayonnaise
1 tbsp cranberry sauce
A squeeze lemon juice
Freshly ground black pepper
6 rashes streaky bacon
4 lettuce leaves, washed
150g cooked Totally Traditional Turkey, sliced or shredded
1 large tomato, sliced
2 handfuls potato crisps
6 slices wholemeal bread
Butter for spreading on the bread
Sea salt and black pepper

To make the cranberry mayo, mix all of the ingredients together and set aside.

Grill the bacon rashes until crispy and drain onto kitchen paper. Toast the bread on both sides and butter, to assemble each sandwich, layer one piece of toast; a lettuce leaf, sliced turkey and some cranberry mayo. Place a second piece of toast on top and layer again, with more mayo, streaky bacon, lettuce and the tomato.

Season well with sea salt and black pepper and top with another piece of toast, cut in half and spike each half with a cocktail stick and serve with potato crisps.

Per serving
905 kcal
56g fat
19g saturates
7.9g sugars
4.6g fat

Turkey, Smoked Bacon and Sweetcorn Chowder Serves 4-6

30g Butter
120g of smoked streaky bacon, diced
1 onion, peeled and finely chopped
1 large potato, peeled and cut into small chunks
750ml turkey stock (made from the carcass of the turkey)
300g cooked Totally Traditional Turkey, cut into small chunks
150g of fresh, canned or frozen sweet corn niblets
150ml double cream
150ml full fat milk
1 tbsp corn flour, blended with 1 tbsp cold water
3 spring onions, finely chopped
2 tbsp chopped fresh parsley
Sea salt and black pepper

Melt the butter in a large heavy bottomed saucepan and gently fry the bacon. Add the onion and potato and cook slowly for a further 2 minutes, stirring continuously and taking care not to brown. Then add the stock to the saucepan and bring to the boil, then reduce to a low heat and simmer for 10 minutes, or until the potatoes are just soft. Add the turkey, sweet corn, cream and milk to the pan and cook gently for a further 5 minutes. In a small bowl, blend the corn flour with the water and add to the saucepan, stirring until thickened. Then add the finely chopped spring onion and parsley, season to taste with sea salt and freshly ground black pepper if a little too thick add a little more turkey stock. Serve with toasted bread.

If you have turkey stock left over place in plastic bowl or ice cube trays and freeze. When frozen run the outside of the bowl under the hot tap to release the frozen stock and place the frozen stock or stock ice cubes  in a plastic food freezer bag and freeze until you need it.


Per serving (based on 6 servings)
390 kcal
24.7g fat
13.6g saturates
5.8g sugars
1.1g salt

Turkey and Creamy Stilton Pies  Serves 4

50g butter
1 tbsp rapeseed oil
1 medium onion, peeled and finely chopped
250g chestnut mushrooms, sliced
400g leftover Totally Traditional Turkey, brown and white meat (cut into chunks)
2 garlic cloves, peeled and crushed
2 sprigs fresh thyme (leaves only)
1 tbsp of brandy
100ml turkey or chicken stock
150ml double cream
120g stilton cheese, crumbled
375g pack ready rolled puff pastry
1 egg beaten 
Sea salt and black pepper

Preheat the oven to 180°C/350°F/Gas 4 

Heat the butter and rapeseed oil in a large frying pan, add the onion mushrooms and cook over a low heat for 2-3minutes or until soft. Then stir in the cooked turkey, garlic and thyme and cook for a further 3 minutes, pour over the brandy and allow to bubble for 1 minute, then add the stock and cream and warm through gently. Remove from the heat and stir in the stilton, season with sea salt and black pepper.

Divide the turkey mixture between 4 individual pie dishes.

Unroll the pastry and cut into four pastry lids (slightly larger than the individual pie dishes). Then wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Make a small slit with a knife to allow the steam to escape. Brush with beaten egg and place on a baking sheet and bake for 20 minutes until golden.

Per pie

913 kcal
67.4g fat
36.5g saturates
3.9g sugars
1.7g salt

Turkey and Orange Prune Salad with Toasted Pecan Nuts  Serves 4

12 ready to eat prunes, stoned
2 tbsp orange juice
100g rocket leaves, washed
100g watercress leaves, washed
2 oranges
50g pecan nuts, toasted
500g cooked Totally Traditional Turkey breast, cut into chunks

For the Dressing:
3 tbsp rapeseed oil
1 tbsp cider vinegar
1 tbsp if the reserved orange juice
1 tbsp honey
½ tbsp grain mustard
Chives to decorate
Sea salt and black pepper

Place the prunes in 2 tbsp of orange juice and simmer for 2 minutes, until the prunes are slightly soft. Remove from the juice and cool – reserve the juice. Take the orange peel and segment them and set aside.

To make the dressing, mix all of the ingredients together and season with sea salt and black pepper. To assemble the salad, divide the rocket and watercress leaves between 4 plates, layer up the leaves, with the turkey, orange segments, prunes and pecan nuts.

Dress the salads and garnish with the chives if you wish.

Per serving
439 kcal
20.1g fat
2.3g saturates
18.2g sugars
0.4g salt

Christmas Turkey Penne with Lemon, Walnut & Ginger Serves 4

4 tbsp rape seed oil, plus a little extra to serve
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
500g free-range cooked Totally Traditional Turkey, roughly chopped into cubes
350g penne pasta
3 tbsp fresh sage leaves, roughly chopped
2 cm piece of fresh ginger, peeled and grated
2 lemons, zested
The juice of 1 lemon
100ml white wine
100ml turkey/chicken stock
120ml double cream
Parmesan, freshly grated to serve.
Sea salt & black pepper
75g chopped walnut
4 tbsp fresh breadcrumbs 

Cook the penne in a large pan of boiling, salted water, for 10 – 12 minutes.

Meanwhile, heat 2 tbsp of rapeseed oil in a frying pan and add the onion, garlic, sea salt and black pepper and cook for 3 minutes, until the until the onion is soft, but not coloured. Then stir in the cooked turkey and lower the heat and cook for a further 2 minutes, stirring continuously. Then add the majority of the sage, ginger, lemon zest and juice, white wine and stock and simmer gently, stirring continuously for 3 minutes. Then add the cream and simmer for a further 2 minutes.

Place a small frying pan on a medium heat; add the remaining 2 tablespoons of rapeseed oil, then add the chopped walnuts and breadcrumbs and sauté until lightly brown. Remove from the pan and keep warm.

When cooked, drain the pasta well, return to the pan and add the turkey mixture and stir well.

Serve with a drizzle of rapeseed oil, the remaining sage and some grated parmesan and top with the walnut and breadcrumb mixture.

Coronation Turkey with Apricot Puree

1 tbsp rape seed oil
1 small onion, peeled and finely chopped
1 tbsp mild curry paste
1 tsp tomato puree
1 tbsp red wine
125ml chicken stock
1 bay leaf
Sea salt and black pepper
1 tsp sugar
Juice of ½ a lemon
450ml good quality mayonnaise
4 tbsp apricot puree (made from 250g ready-to-eat dried apricots and boiled)
2 tbsp double cream, lightly whipped
500g free-range cooked Totally Traditional Turkey, diced
2 tbsp toasted flaked almonds

Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes. Remove from the heat and add the tomato puree, red wine, chicken stock and bay leaf, season well with sea salt and black pepper and bring to the boil. Add the sugar and the lemon juice and simmer for 5 – 10 minutes, strain and cool. Then slowly add the curry mixture to 450ml of good quality mayonnaise, then stir in two tablespoons of apricot puree and fold in the softly whipped cream and cooked turkey.

To serve, place the turkey on a serving platter, drizzle over the remaining 2 tablespoons of apricots and scatter with toasted, flaked almonds.

Serving suggestions: This can be eaten with a rice salad, used as a filling for a baked potato or Children like it stuffed in toasted pita breads.

Tip: If you make too much puree, freeze the rest for future use.

Roasted Turkey with Pork, Almond and Apple Stuffing and Marsala Gravy

5kg free-range Totally Traditional Turkey
1 lemon, quartered
6 Thyme sprigs
1 onion, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
1 stick of celery, coarsely chopped
1 bay leaf
2 tbsp plain flour
150ml dry marsala
500ml Turkey stock
2 tbsp redcurrant jelly
4 tbsp rapeseed oil
Sea salt and black pepper

Pork Stuffing:
350g breadcrumbs, made from ciabatta bread
500g good quality sausage meat
2 Cox’s apples, peeled and coarsely grated
4 cloves garlic, peeled and finely chopped
100g chopped almonds
150g parmesan, finely grated
4 tbsp Flat leaf parsley, chopped
2 tbsp fresh thyme, finely chopped
5 eggs, lightly beaten
100g butter, melted
6 Cox’s Apples
Sea salt & black pepper

Preheat oven to 230°C/Gas Mark 8

Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

For the stuffing, combine the breadcrumbs, sausage meat, apple, garlic, almonds, parmesan, chopped herbs, sea salt and black pepper. Stir in the eggs and half of the butter and bind together well.

Grease a loaf tin and line the bottom of it with baking parchment paper. Loosely place some of the stuffing into the loaf tin, press down a little, then cover and place in fridge until ready to cook. Take the apples and cut the top off, 1/3 of the way from the top. Remove the core, and fill each apple with the remaining stuffing and replace the lid. Brush well with rapeseed oil or melted butter and place in the fridge.

Place two tablespoons of the stuffing into the small cavity (neck end) of the turkey, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer.  Place the turkey in a large roasting pan; fill the large cavity with lemon and thyme sprigs. Brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

To make the turkey stock, place the turkey giblets, chopped onion, carrot, celery and bay leaf in a heavy based saucepan, cover with water and bring to the boil. Simmer for 2 hours, then strain. Cool and store in the fridge until needed, this can be done the night before.

Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

Meanwhile cook the stuffing in the loaf tin for 40 - 45 minutes or until golden brown.

Approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and place the stuffed apples around the turkey and cook for a further 35 minutes or until golden brown.

Transfer the turkey to a platter, placing the apples around it, cover loosely with foil and leave to rest for 20 - 30 minutes.

For the marsala gravy, place the roasting pan over a medium heat, sprinkle over the flour, then gradually stir in the marsala, followed by the turkey stock and bring to the boil.  Strain the mixture through a sieve into a saucepan.  Add the redcurrant jelly and any juices that have collected on the platter. Stir over a medium heat until the mixture boils; simmer for 10 minutes and season with sea salt and black pepper.

Serve the turkey carved with slices of stuffing, stuffed apples and warm marsala gravy.

Roasted Turkey with Fig, Apple and Shallot Stuffing with Fresh Sage

5kg free-range Totally Traditional Turkey
4 tbsp rapeseed oil
Sea salt and black pepper

Fig, Apple and Shallot Stuffing with Fresh Sage
75g butter
2 tbsp rapeseed oil
8 shallots, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
250g dried figs, chopped into small cubes
2 small eating apples
250g fresh breadcrumbs
3 tbsp fresh sage leaves, chopped
750g sausage meat
3tbsp of parsley, chopped
1 large egg beaten
Sea salt and black pepper

Preheat oven to 230°C/Gas Mark 8

Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the shallot and fry gently until well softened but not browned. Stir in the garlic and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool.

Peel the apples, cut into quarters, remove the core and cut into small cubes. Mix the figs, apples, breadcrumbs, sage, sausage meat and parsley with the shallots, season well with sea salt and black pepper using clean hands and then mix in the beaten egg. The mixture should be quite firm, with wet hands, mould the stuffing into balls the size of a golf ball.

Place on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through. Alternatively you can use the mixture to stuff an onion, per person, and place the rest of the mixture into an ovenproof dish to cook.

Take one small onion per person and peel, leaving the top of the onion intact and the base root in place. Peel and boil, whole, in salted boiling water for 8-10 minutes, until just soft, drain and cool in cold water. Drain and cut the top off the onion, about three quarters of the way up, so as to make a lid. Using a sharp knife, hollow out the onion and stuff with the stuffing mixture, replace the lid and brush all over with rape seed oil. Bake for 30-35 minutes in the oven along side the turkey until cooked through and slightly caramelised.

When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.

Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.

To make the turkey gravy with sherry, please see recipe below.

Serve the turkey carved with stuffing balls or stuffed onions and warm homemade turkey gravy with sherry.

Per serving (based on 20)
491 calories
25.6g fat
8.5g saturates
9.5g sugars
1.5g salt

Homemade Turkey Gravy with Sherry

For the stock:
Giblets from a Totally Traditional Turkey
1 onion, cut into quarters
2 carrots, cut into chunks
1 stick of celery, cut into chunks
1 fresh bay leaf
3 sprigs of parsley
1 sprig of thyme
5 black peppercorns

To finish the gravy:
1 tsp redcurrant jelly
750ml of Totally Traditional Turkey giblet stock
100ml sherry
2 tbsp of plain flour
Preheat oven to 400°F/200°C/Gas 6

Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40minutes.

Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately.

To make the gravy, bring the stock back to the boil and remove from the heat.

When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock and redcurrant jelly, bring slowly to the boil, stirring constantly.

Add the sherry and cook for a further 3 minutes, stirring constantly. Season to taste add a little more sherry if you want and then strain into a warm jug and serve. Any leftover turkey sherry gravy can be frozen.

The giblet stock can be made 2 days before required.

Per serving (based on 20)
27 kcal
1.5g fat
0.6g saturates
0.3g sugar
0g salt

Roast Turkey stuffed with Mascarpone, Lemon and RosemaryServes 6

250g tub of mascarpone
2 garlic clove, peeled and crushed
3 lemons, zested and halved
2 tbsp fresh rosemary, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
5kg free-range Totally Traditional Turkey
Rapeseed oil for cooking
3 onions, peeled and cut into large slices
Sea salt & black pepper

White wine gravy:
2 tbsp plain flour
500ml white wine
500ml turkey stock
Sea salt and black pepper

Preheat the oven to 180°C/Gas 4

In a bowl mix the mascarpone, crushed garlic, lemon zest and herbs and season with sea salt and black pepper. Loosen the skin away from the turkey breast and stuff the mascarpone mix underneath. Smooth the skin down then brush the turkey all over with the rape seed oil and season with sea salt and black pepper.  Put the lemon halves in the cavity. Put the onion slices in the bottom of the roasting tin and sit the turkey on top. Cover with foil and cook for 30 minutes per kilo, basting the turkey occasionally.

Approximately 30 minutes before the full cooking time, remove the foil, baste the turkey with the juices then turn up the oven to 200°C/Gas 7 and cook for a further 30-35 minutes, until the turkey is golden brown. Remove the turkey from the oven and rest for 20 minutes before carving.

Meanwhile, for the gravy; drain off most of the fat from the roasting tin, place over a low heat and sprinkle in the flour, whisk well and cook for 1-2 minutes, then add the wine and stock and bring to a boil. Strain into a clean pan and simmer for 10 - 15 minutes whilst the turkey rests and adjust seasoning and serve with the turkey.

Roast Turkey stuffed with Mascarpone, Lemon and RosemaryServes 6

250g tub of mascarpone
2 garlic clove, peeled and crushed
3 lemons, zested and halved
2 tbsp fresh rosemary, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
5kg free-range Totally Traditional Turkey
Rapeseed oil for cooking
3 onions, peeled and cut into large slices
Sea salt & black pepper

White wine gravy:
2 tbsp plain flour
500ml white wine
500ml turkey stock
Sea salt and black pepper

Preheat the oven to 180°C/Gas 4

In a bowl mix the mascarpone, crushed garlic, lemon zest and herbs and season with sea salt and black pepper. Loosen the skin away from the turkey breast and stuff the mascarpone mix underneath. Smooth the skin down then brush the turkey all over with the rape seed oil and season with sea salt and black pepper.  Put the lemon halves in the cavity. Put the onion slices in the bottom of the roasting tin and sit the turkey on top. Cover with foil and cook for 30 minutes per kilo, basting the turkey occasionally.

Approximately 30 minutes before the full cooking time, remove the foil, baste the turkey with the juices then turn up the oven to 200°C/Gas 7 and cook for a further 30-35 minutes, until the turkey is golden brown. Remove the turkey from the oven and rest for 20 minutes before carving.

Meanwhile, for the gravy; drain off most of the fat from the roasting tin, place over a low heat and sprinkle in the flour, whisk well and cook for 1-2 minutes, then add the wine and stock and bring to a boil. Strain into a clean pan and simmer for 10 - 15 minutes whilst the turkey rests and adjust seasoning and serve with the turkey.

Roasted Turkey with Sour Cherry, Chestnut, Rosemary and Crouton Stuffing

5kg free-range Totally Traditional Turkey
4 tbsp rapeseed oil
Sea salt and black pepper

Sour Cherry, Chestnut, Rosemary and Crouton Stuffing:
1 medium farmhouse loaf, white or brown bread
8 tbsp rapeseed oil
75g butter
200g streaky bacon lardons
2 onions, peeled and finely chopped
400g roasted ready to use chestnuts, roughly chopped
160g dried sour cherries
1tbsp fresh thyme leaves
1tbsp fresh chopped rosemary leaves
3 cloves of garlic, peeled and finely chopped
3 tbsp chopped parsley
The zest and juice of 2 medium lemons
1 large egg, beaten
150ml of chicken stock
Sea salt and black pepper

Preheat oven to 230°C/Gas Mark 8

Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

To prepare the stuffing, cut the crusts off the loaf of bread. Then tear the loaf into 2cm pieces. Place the croutons in a bowl and toss in 6 tbsp of rapeseed oil. Use your hands to do this and squeezing the bread into the oil and season well with sea salt and freshly ground black pepper. Place on a baking sheet and cook in the oven for 10-15 minutes, tossing often, until the croutons are golden brown and crispy on the outside, but still a little soft. Place the cooked croutons on the side to cool.

Heat a large frying pan, add the remaining rape seed oil and the butter and cook the bacon and onion for 2-3 minutes, stirring all the time, until the bacon and onions are just golden, then add the chestnuts and cook for a further 2 minutes on a low heat Remove from the heat and place in a large bowl, add the cherries, thyme, rosemary, garlic and parsley, zest and juice of lemons and the beaten egg, then mix well. Add the croutons and stock and combine the mixture together. The stuffing will be quite loose. Season well with sea salt and black pepper. Place the stuffing into an oven proof dish and set aside until ready to bake.

Place two tablespoons of the stuffing into the small cavity (neck end) of the turkey, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer.  Place the turkey in a large roasting pan. Brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

To make the turkey gravy with sherry, please see recipe below.

Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

Meanwhile cover the stuffing with foil and bake for 45-50 minutes, removing the foil 10 minutes before the end of cooking, until the top has a slightly crispy top.

When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.

Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.

Serve the turkey carved with slices of stuffing and warm homemade turkey gravy with sherry.

Per serving (based on 20)
455 calories
22.5g fat
6.2g saturates
8.4g sugars
1.1g salt

 

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