Roast turkey
3.5-4kg British turkey
150g butter
a little of the cranberry stuffing mixture (recipe below)
handful fresh sage,rosemary and thyme
200g streaky bacon
Take the turkey out the fridge an hour before cooking.Remove the giblets and rinse the cavity.Preheat the oven to 200c/fan 180c/gas 6.Push the butter and a little stuffing undar the breast skin.Rest a large piece of foil ia roasting tin and place the turkey on top.Scatter over the herbs and lay the bacon on top.Pour 200ml water around the turkey and wrap in foil to make a loose parcel.Roast the turkey according to times given on the packinging.Uncover for the last 30 mins,basting occasionally.
Cranberry stuffing balls
Soak 6tbsp of breadcrumbs in the juice of 1/2 lemon.Add the sausagemeat from 8 sausages,10 dried chopped apricots,60g dried cranberries and some chopped fresh thyme.Shape into 16 ballsCook alongside the turkey for 30 mins.
Maple roasted parsnips
1kg parsnips
2 tbsp oil
3 tbsp maple syrup
1 tbsp sesame seeds
Preheat oven to 190c/fan 180c/gas 5.Peel the parsnips,cut each one in half widthways,then cut the thick end in half again.Put all the parsnips in a roasting dish with the oil and roast for 30 mins.Add the maple syrup and sesame seeds and roast for another 15 mins.
Roasted carrots with orange juice
1kg carrots
2 tbsp oil
zest of 1 orange
juice od 1/2 orange
Preheat oven to 190c/fan 189c/gas 5.Peel carrots and cut each one in half widthways,then slice the larger halves in two.Put the carrots in a roasting dish with the oil,orange zest and juice for 40-45 mins,turning occasionally.
Gravy
juices from the roast
2 tbsp plain flour
100ml red wine or port
2 tbsp cranberry sauce
500ml stock
dash of balsamic vingar
While the turkey is resting on it's serving plate,remove the foil from the turkey's roasting tin and drain off the fat,leaving about 3 tbsp of juices.Heat on the hob over a low heat.Stir in the flour and cook a few mins.Add the wine or port and cook for a few more mins.Add the cranberry sauce and stock,whisk and simmer until smooth.Stir in the balsamic vingar and season with freshly ground black pepper.
3.5-4kg British turkey
150g butter
a little of the cranberry stuffing mixture (recipe below)
handful fresh sage,rosemary and thyme
200g streaky bacon
Take the turkey out the fridge an hour before cooking.Remove the giblets and rinse the cavity.Preheat the oven to 200c/fan 180c/gas 6.Push the butter and a little stuffing undar the breast skin.Rest a large piece of foil ia roasting tin and place the turkey on top.Scatter over the herbs and lay the bacon on top.Pour 200ml water around the turkey and wrap in foil to make a loose parcel.Roast the turkey according to times given on the packinging.Uncover for the last 30 mins,basting occasionally.
Cranberry stuffing balls
Soak 6tbsp of breadcrumbs in the juice of 1/2 lemon.Add the sausagemeat from 8 sausages,10 dried chopped apricots,60g dried cranberries and some chopped fresh thyme.Shape into 16 ballsCook alongside the turkey for 30 mins.
Maple roasted parsnips
1kg parsnips
2 tbsp oil
3 tbsp maple syrup
1 tbsp sesame seeds
Preheat oven to 190c/fan 180c/gas 5.Peel the parsnips,cut each one in half widthways,then cut the thick end in half again.Put all the parsnips in a roasting dish with the oil and roast for 30 mins.Add the maple syrup and sesame seeds and roast for another 15 mins.
Roasted carrots with orange juice
1kg carrots
2 tbsp oil
zest of 1 orange
juice od 1/2 orange
Preheat oven to 190c/fan 189c/gas 5.Peel carrots and cut each one in half widthways,then slice the larger halves in two.Put the carrots in a roasting dish with the oil,orange zest and juice for 40-45 mins,turning occasionally.
Gravy
juices from the roast
2 tbsp plain flour
100ml red wine or port
2 tbsp cranberry sauce
500ml stock
dash of balsamic vingar
While the turkey is resting on it's serving plate,remove the foil from the turkey's roasting tin and drain off the fat,leaving about 3 tbsp of juices.Heat on the hob over a low heat.Stir in the flour and cook a few mins.Add the wine or port and cook for a few more mins.Add the cranberry sauce and stock,whisk and simmer until smooth.Stir in the balsamic vingar and season with freshly ground black pepper.
What a feast!
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