Roast stuffed turkey

Roast stuffed turkey

By
From
Encyclopedia of Food and Cookery
Serves
14

Ingredients

Quantity Ingredient
1 x 6kg whole turkey with giblets
1 quantity Chestnut stuffing
60g butter, softened
freshly ground black pepper
2 tablespoons plain flour
salt
1 quantity Sausage or meat stuffing

Giblet stock

Quantity Ingredient
875g chicken stock
1 slice onion
1 slice carrot
small piece celery

Method

  1. Thaw turkey completely if frozen, and remove bag of giblets from cavity. Wipe cavity of turkey with damp paper towels. Spoon sausage or meat stuffing into the crop (neck cavity), being careful not to pack it too tightly, and press outside of breast to mould stuffing to a good shape. Bring neck flap over stuffing to the back and secure it with a poultry pin or small skewer. Spoon chestnut stuffing into body cavity. Shape bird nicely with both hands and truss. Wipe bird with paper towels and spread butter over, being sure to cover breast and legs well. Grind a little pepper over.
  2. Place turkey on a rack in a large roasting tin, propping up legs with crumpled foil if necessary. Cover pan with a tent of greased foil. Roast in a preheated moderately slow oven (160°C) for 4–4½ hours or until done. Baste every 25 minutes with juices in tin (unless you have a self-basting turkey). Remove foil for last 30 minutes to allow turkey to brown.
  3. To make giblet stock, while turkey is roasting, put giblets into a saucepan with stock, onion, carrot and celery. Cover and simmer for 45 minutes or until giblets are tender. Strain and reserve 750 ml stock for the gravy. The diced heart and gizzard may be added to the gravy if desired.
  4. Remove the turkey to a heated serving platter or carving board and allow it to rest in a warm place for 20 minutes while making the gravy and finishing the vegetables.
  5. Pour off all but about 3 tablespoons of turkey drippings from roasting tin. Put tin over medium heat, sprinkle in flour and stir briskly to prevent lumps from forming. Cook, stirring all the time, until it has browned. Stir in reserved giblet stock, scraping up all the good brown bits on bottom of tin. Bring to the boil and simmer for 2 minutes. Season with salt and pepper and strain. Stir in diced heart and gizzard, if using. Cranberry sauce, available in jars from many delicatessens and supermarkets, is a classic additional accompaniment.
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