The best roast turkey - Christmas or any time

Best Christmas Turkey

Serves 8

  • 1 sprig fresh sage, leaves picked

  • 12 strips higher-welfare pancetta or thinly sliced streaky bacon

  • 1 bulb garlic, broken into cloves

  • 4 medium red onions, peeled

  • 2 sticks celery, trimmed and chopped

  • 1 big handful breadcrumbs

  • 1 handful dried apricots

  • 300 g higher-welfare minced pork

  • zest of 1 lemon

  • 1 pinch grated nutmeg

  • 1 large free-range egg

  • sea salt

  • freshly ground black pepper

  • 12 small sprigs of fresh rosemary, plus a few extra

  • 4-4.5 kg higher-welfare turkey, at room temperature

  • 2 carrots, peeled

  • 1 large orange

  • olive oil

  • 2 tablespoons plain flour

  • 1.1 litres organic chicken or vegetable stock

Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil, the sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.



Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This'll give your turkey thighs a fantastic flavour and will keep them moist while they cook.



Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).



Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that's covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!

Nutritional Information

The best roast turkey - Christmas or any time

With herby pork and apricot stuffing

More Mains recipes >
0 foodies cooked this
I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast
Serves 8
3h 40m (plus cooling and resting time)
Not too tricky
Method

One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you're waiting for the legs to cook. I like to push stuffing between the turkey's skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil, the sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.

Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This'll give your turkey thighs a fantastic flavour and will keep them moist while they cook.

Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).

Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that's covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!

Nutritional Information Amount per serving:
  • Calories 859 43%
  • Carbs 22.5g 10%
  • Sugar 11.3g 13%
  • Fat 36.2g 52%
  • Saturates 9.6g 48%
  • Protein 108.7g 241%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up