THEGAYUK WINTER 13 /14 Issue 1
RECIPE
TRADITIONAL TURKEY ROAST
1. Remove the giblets from inside
your bird and wash (discarding the
Shopping List
liver as it will make the stock bitter).
Turkey:
!
- 10lb or 4.5kg Bronze Turkey (keep
turkey giblets for stock).
- 100g Butter.
- 8 Pieces of streaky bacon.
- Salt & Black Pepper.
!
Stuffing:
- 3 Medium Onions (diced).
- 200g Bacon Lardons (or chopped
bacon).
- 150g Country Butter.
- 350g Breadcrumbs.
- 1 Clove Garlic (crushed).
- 200g Chestnuts (vac pac, roughly
chopped).
- 30g Fresh Thyme (chopped).
- 20g Fresh Parsley (chopped).
- Sea Salt and Black Pepper.
!
Cranberry Sauce:
- 250g Fresh Cranberries.
- 100g Muscovado Sugar.
- 125ml Port.
- Zest and Juice of 1 Orange.
!
Giblet Stock:
- Turkey Giblets (discard the liver).
- 1 Onion (sliced).
- 1 Carrot (sliced).
- A stick of celery (sliced).
- 3 Sprigs of Thyme.
- 3 Springs of Parsley.
- 1 Bay Leaf.
- 6 Whole Peppercorns.
- 1 Garlic Clove.
- A generous pinch of sea salt.
!
Gravy:
- 500ml Turkey Stock.
- Roux (25g flour mixed with 25g
butter).
!
Preparation
CHRISTMAS EVE:
In order to give yourself some
sufficient time on Christmas day,
make the stock, cranberry sauce and
stuffing Christmas Eve, while
leaving your turkey to come up to
room temperature overnight in a
cool dry place.
For The Giblet Stock:
2. Bring a large heavy bottomed
saucepan with 900ml of water to the
boil. Add in the giblets, onion,
celery, herbs, garlic and bay leaf to
the pot. Bring to the boil once more,
then simmer for 1 hour.
!
3. Using a large metal spoon,
remove the stock froth from the
surface of the liquid and discard.
Pour the stock into a container,
allowing it to cool and refrigerate
until needed.
!
For The Chestnut Stuffing:
1. Sweat the onions, bacon and
garlic in the butter in a heavy
bottomed saucepan over a gentle
heat until soft about 7-10mins.
Season with salt and freshly ground
pepper.
!
2. Add the chestnuts, herbs, for a
further 2-3 minutes before mixing
in the breadcrumbs. Allow to cool
before covering and placing in the
fridge.
!
For The Buttered Turkey:
The turkey needs to come up to
room temperature before roasting
which can take a number of hours.
On Christmas Eve, wash the cavity
of the bird, season and cover your
bird. Leave in a cool place over night
allowing you to roast first thing
Christmas morning.
!
!
For The Cranberry Sauce:
1. Place the cranberries in a heavy
bottomed sauce pan with 150ml cold
water and bring to the boil.
!
2. Once boiled, reduce the heat, add
the orange juice, zest, sugar and
simmer for 10 minutes until the
berries start to burst and the sauce
is thickened. Allow to cool before
placing in the fridge until ready to
serve.
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