Roast turkey with traditional stuffing and cranberry sauce recipe
by Anneka Manning | 0 comments | Print recipeTweet
Roast turkey is popular festive or party fare as it’s such a suitable dish for feeding a crowd. Ask yourbutcher for a free-range turkey and choose a smaller rather than a larger bird, which can dry out overlong cooking. The breadcrumb stuffing can also be used to stuff a chicken (use half the quantity).
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Medium
- Preparation time 40 mins
- Cooking time 200 mins
- Serves 10 people
- 5 kg (11lbs) whole turkey
- 8 large thyme sprigs
- 40 g (1.4oz) butter, melted
- 750 ml (26.4fl oz) white chicken stock
- 100 g (3.5oz) dried sweetened cranberries
- 1 orange, zest finely grated, juiced
- 100 g (3.5oz) redcurrant jelly
- 125 ml (4.4fl oz) port
- 50 g (1.8oz) butter, chopped
- 2 onions, chopped
- 2 celery stalks, trimmed, chopped
- 300 g (10.6oz) bacon, chopped
- 0.3 cups chopped sage
- 0.5 cups chopped flat-leaf (Italian) parsley
- 1 tbsp chopped thyme
- 480 g (16.9oz) breadcrumbs made from day-old bread
- 2 lemons, finely grated zest only
- To make the traditional breadcrumb stuffing, heat the butter in a large frying pan over low heat. Add the onions, celery and bacon and cook, stirring occasionally, for 10 minutes or until the onion is soft. Transfer to a large bowl, add the remaining ingredients and mix to combine. Season well with salt and pepper. Set aside to cool completely.
- Preheat the oven to 200°C (400°F/Gas 6). Wash the turkey under cold running water, remove the neck and giblets and trim any pockets of fat, then pat dry with paper towels. Remove the wishbone. Spoon a quarter of the stuffing into the neck cavity, cover with the skin and tuck the skin under the wings. Spoon the remaining stuffing into the body cavity, then truss the turkey.
- Place the thyme sprigs in a large roasting pan and put the turkey on top. Brush all over with melted butter and cover the legs loosely with greased foil. Pour the stock around the turkey and roast for 1 hour. Reduce the heat to 180°C (350°F/Gas 4). Baste the turkey, remove the foil and roast for a further 2 hours, basting every 30 minutes and covering loosely with greased foil if it is browning too much, or until the juices run clear when pierced through the thickest part. Remove from the pan, cover loosely with foil and set aside in a warm place for 15 minutes to rest.
- Meanwhile, to make the cranberry sauce, place the cranberries in a bowl, cover with hot water and set aside for 30 minutes. Drain the cranberries, put in a saucepan with the remaining ingredients and simmer over low heat for 10 minutes. Set aside to cool.
- While the turkey is resting, use a metal spoon to remove the excess fat from the pan juices. Season, if necessary.
- Carve the turkey and serve with the stuffing, pan juices and cranberry sauce.
Recipes and images taken from Mastering the Art of Poultry, Meat and Game by Anneka Manning (£25), published by Murdoch Books.
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