Nadia Sawalha's Christmas Day turkey feast
Nadia Sawalha shows us how to prepare a show-stopping turkey to perfect that Christmas Day lunch!
Serves between 8-12, depending on size of the birdPrep: 10 minutes
Cook: Approximately 3½ hours, depending on size of the bird
Ingredients:
3 medium onions, skin on, quartered4 sticks celery, cut into 5cm chunks2 glasses white wine4.5-5.4kg fresh turkey200g softened butterSalt and pepperRosemary, sage and pine nut stuffing (optional) see recipe below
Method:
Put the onions, celery and wine into a large baking tray.
Remove any giblets from the turkey if necessary. (The giblets make excellent stock). Rub the bird all over in butter and season really well then stuff the neck end with the rosemary, sage and pine nut stuffing (optional). See recipe below. Pull the flap of skin over the stuffing to enclose the stuffing. (For any remaining stuffing, roll into balls or spoon into an ovenproof dish and bake towards the end of cooking time).
Then simply lay the beauteous bird on top of the vegetables and cook for 30 minutes at 200C/Gas 6. Cover with foil and cook for a further 40 minutes per kg depending on the size of the bird. For accurate cooking times it is best to weigh the bird with the stuffing (if using). Baste the bird occasionally. Remove the foil for the last 45 minutes of cooking to allow the bird to brown.
Ensure the turkey is cooked all the way, and the juices run clear when a fork is inserted in the thickest part of the thigh before serving. If there is any trace of blood return the turkey to the oven and continue cooking, checking the juices every 10-15 minutes to avoid over cooking the turkey.
Leave the turkey to rest on a warm platter covered in foil for between 30 minutes to 1 hour before serving with all the festive trimmings (see more of Nadia’s recipes below).
Trimmings:Get the recipe for Rosemary sage pint nut stuffingRoast potatoes in polenta crustSherry glazed carrotsCreamy brussel sprouts
Christmas tip:
Remove the turkey from the fridge 30 minutes to 1 hour before roasting
Feeding a crowd: 4.5kg Turkey serves 8-10, 5.4kg Turkey serves 10-12
Ensure you use the leftovers to make cracking Christmas sandwiches, turkey pie, soup, stir into a casserole, curry or a stir-fry
If you want to make a show stopping turkey - garnish the head end with a bunch of fresh herbs and dress the platter with a selection of Nadia’s turkey trimmings recipes.