Roasted Whole Turkey with All the Trimmings GF
If you really want to create a show-stopper meal this Christmas, get organised, roll up your sleeves and throw yourself into the joy of creating and devouring this gorgeous recipe from my recipe book Supercharge Your Life.
Serves: 10-12
6kg turkey, giblets removed
Large handful flat-leaf parsley
Sea salt & freshly ground black pepper
170g butter, softened
Zest & juice i lemon
Large handful thyme
Small handful sage
3 bay leaves (optional)
2 brown onions, peeled & halved
2 leeks, pale part only, halved lengthways
4 baby carrots, halved
2 stalks celery, halved lengthways
2 bulbs garlic
1L chicken stock
1. Preheat the oven to 210°C.
2. Pat the turkey dry with paper towel. Add the parsley to the cavity, season the turkey with salt and pepper and place in a large roasting tin.
3. Spread the butter all over the bird. Drizzle over the lemon juice, sprinkle over the zest and tuck the remaining herbs under the bird.
4. Arrange the onion, leek, carrot, celery and whole garlic bulbs around the turkey, then pour in the stock. Cover the tin with foil and roast for 45 mins, then reduce the oven temperature to 170°C and roast for a further 3-4 hours.
5. About 10 mins before the end of cooking, remove the foil, increase the oven temperature to 200°C and roast until the turkey skin is golden brown and crisp, and the juices from the thickest part of the leg run clear.
6. Remove from the oven and set aside to rest for at least 15 mins before carving.
Lime & Mango Prawn Salad GF
Denne historien er fra Issue #39, 2021-utgaven av Eat Well.
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Denne historien er fra Issue #39, 2021-utgaven av Eat Well.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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