Christmas Roast Turkey with Stuffing
Always defrost your turkey in the refrigerator for 24-48 hours, depending on the size of the bird. Never defrost at room temperature in the sink.
- Preheat the oven to 220C. Wash and dry the turkey thoroughly with paper towels. This is important so that the skin crisps up nicely.
- Rub the olive oil, salt and pepper all over the bird and push the butter under the skin of the breast. Add the stuffing to the cavity, although not too tightly, as it will expand during cooking.
- Pour the chicken stock into a roasting tin and then place the turkey on a rack in the tin to elevate it. This will prevent the juices from burning and create steam. Cover the whole tin loosely with foil in a tent shape.
- Place the turkey into the middle of the oven and roast for 1 hour, then turn down the heat to 180C celsius and continue cooking for a further 2 hours and 45 minutes. Baste with the pan juices every hour, adding a little water to the tin if it gets too dry.
- Remove the foil for the last 30 minutes to crisp and brown the skin. Allow the turkey to rest in a warm place for at least 15 minutes before carving.
Makes approximately 500g
Bacon and mushroom
Heat a tablespoon of oil in a fry pan and saute 100g diced bacon, 1 medium diced onion and 200g sliced mushrooms. Whizz 6-8 slices of day old bread in a food processor to form large crumbs and combine in a bowl with the bacon mixture, 1 beaten egg and 1 tablespoon of chopped parsley. Season well and use to stuff the turkey cavity.
Apple and cranberry
Heat a tablespoon of oil in a fry pan and saute 1 small sliced leek (white part only) until translucent. Whizz 8-10 slices of day old bread in a food processor to form large crumbs and combine in a bowl with the leek, 1 large grated apple, 100g dried cranberries, some lemon zest and 1 beaten egg. Season well and use to stuff the turkey cavity.