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Roast Stuffed Turkey

Ingredients

- 4.5 to 5 kg. oven ready turkey
Stuffing:
- 3 onions, peeled and chopped
- 4 celery sticks, roughly chopped
- 100 g. butter or margarine
- 125 g. dried apricots, chopped
- 175 g. fresh breadcrumbs
- 125 g. coarse oatmeal
- 3 tbsp. chopped sage
- juice of one orange
- 2 tbsp. of orange rind
- salt and pepper
- 1 egg beaten
Seasoning:
- 3-4 tbsp. honey
- 50 g. butter
- salt and pepper
- 2 tbsp. flour
- 500 ml turkey or chicken stock
- 1 tbsp. finely grated of orange
- juice of 1 orange
- herbs and vegetables to garnish                                                         

Prepare the stuffing
1. Heat the butter in a frying pan and fry the onions and celery until beginning to brown. Place in a large bowl with breadcrumbs, oatmeal, suet and sage. 
2. Add orange rind with 3 tbsp. of orange juice. Season well. Add the egg and mix thoroughly.
3. Spoon the stuffing into the neck end of the turkey only and truss the turkey (given below). Put the remaining stuffing in a greased baking dish to bake later.
4. Place the turkey on a large sheet of aluminum foil and put it in a large roasting pan. Spread a thin layer of honey over the breast and legs. Dot with butter and sprinkle some black pepper. Fold the foil to enclosed the turkey completely.
5. Bake at 180C, 350F or mark 4 for about 3 1\2 to 4 hours. About 45 minutes before the end of the cooking time, fold the foil back, baste well and return to the oven until cooked.
6. Bake the extra stuffing for about 1 hour. The turkey should be dark brown in color when it is cooked.
7. Insert a fine skewer in the thickest part of the leg, the juices should run clear when the bird is cooked. Lift the turkey onto a serving dish. Cover and keep warm.
8. Remove all the fat from cooking juices, then pour off all but 3 tbsp. juices from the roasting tin. Stir the flour into the pan residue and cook, stirring over a low heat until golden.
9. Stirring all the time pour in the stock, orange rind and  orange juice. Bring to boil and simmer for 2\3 minutes. Adjust the seasoning by adding a little more salt or pepper. 
10. Garnish the turkey with herbs and vegetables.
Trussing Poultry:
1. Remove the giblets. Fold the neck skin under the body then fold the wing tips back and under so that they hold it in position. Put the bird on its back and push the legs well into the sides.
2. Push the trussing needle into the bird through the second joint of one wing right through the body and out through the corresponding joint on the opposite side.
3. Insert the needleagain in the first joint of the wing, pushing it through the flesh at the back of the body (catching the wing tips and the neck skin) and out through the opposite side. You should be back near where you started in step 2. Cut the string. Tie the two ends together.
4. Rethread the needle. To truss the legs , push the needle in through the gristle at the right side of the parson's nose. Pass string over the right leg, over the left leg, then through the gristle at the left side of the parson's nose. Take it behind the parson's nose and tie ends together. The bird should sit upright in a compact shape.