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Christmas
Roast Turkey
The turkey is basted with stock while roasting to give a
good flavor, and keep it moist without fat.
Ingredients:
12 lb(5.4) turkey, thawed if frozen.
Parsley and thyme stuffing or chosen stuffing.
1 ½ pt(825ml) turkey or chicken stock.
3 tablesp oil salt and pepper to finish.
1 cracker, preferably foil.
½ bunch watercress.
To serve:
Stuffed Mushrooms
Mini kebabs
Roast potatoes
Directions:
1) Wash turkey inside and out, dry with kitchen paper.
2) Put stuffing in neck lay prepared bird on his back,
draw back neck flap and spoon stuffing into cavity
pressing in firmly. Replace flap and secure with wing
tips,or sew with coarse thread to keep in place.
3) Place turkey on a trivet in a large roasting tin.
Pour stock round.
4) Brush turkey with oil, season, Wrap foil round each
leg, then cover turkey loosely with greased foil.
5) Roast (350 deg. F,180 deg C, Gas 4) about 3 hrs.
6) Remove foil, baste well with pan juice. Continue
cooking another ¾ hr, basting occasionally.
7) Test to see if bird is cooked : place a skewer deep
in its thigh and if the juices run out clear, the bird is
ready. if pinkish-red, the bird is under-cooked; cook a
little longer, then test again.
To serve: Remove turkey from roasting tin to warmed
platter. Cover with foil, rest 10 mins in a warm place
before carving. Use pan juice to make Gravy. Arrange roast
potatoes, Stuffed Mushrooms, Savoury Tomatoes and
Mini
Kebabs, if used on platter. Cut cracker in a half and put
one half on each leg of turkey. (See Pic.)
Garnish with watercress.
Freezing note: Left-over roast turkey can be sliced
and frozen. Interleaves slices with moisture-proof paper
and pack them tightly together, in polybox or sealed
polybag, to prevent drying out. Use within 1 month.
To use from freezer: thaw 4 hrs in fridge.
Serves 6, with enough over for cold cuts.
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