Perfect roast turkey
We've had the canapés, the starter, now for the main event! Today Phil Vickery is back to show us how to make the perfect roast turkey that will feed the whole family. He'll also give us not one, not two, but THREE options for the stuffing!
And to finish - Olly Smith returns with his rundown of the best wines to wash down your Christmas dinner.
Phil's perfect roast turkey
Serves: 8-10 adultsPreparation time: 25 minutesCooking time: 2½ hours, approx
Ingredients
1 x 5 kg just under 12lb, Bronze turkey, with giblets and the wish bone removed2 large carrots, peeled2 large onion, peeled6 sticks of celeryleek2 bay leaves2 chicken stock cubes½ bottle dry white wine2 pints cold watersalt and freshly ground black pepper55g melted butter2 tbsp roughly cornflour4-6 tbsp cold water
Method
Preheat the oven to 200°C gas 6
First job is to remove the giblets from the bird, and if you are using a frozen bird then make sure that it is fully defrosted
Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity
Tie the legs and the Parson's nose together with a piece of string and secure well, so the stuffing is held inside the bird
Chop all the vegetables into large chunks and place in the bottom of a large baking tray place the turkey on top, the tray should be large enough so the bird has at least 2 inch gap around
Pour in the white wine, cold water and chicken stock cube, and place the whole tray on to the stove
Bring to the boil and cover tightly with two layers of foil and pop into a preheated oven. Simmer for 5 minutes, covered to get the steam and heat going!
Pop in the oven carefully and cook the bird for about 2 hours, approximately, it may cook quicker
To check if the bird is cooked, remove from the oven carefully as there will be a lot of stock, wine and turkey juices
Remove the foil and insert a knife where the thigh attaches itself to the body of the bird, the juices should run clear. If not, then cover again with foil and cook for a further 20 minutes.
When the bird is cooked, remove from the oven, turn the oven up to 230 degrees C, Gas 8, brush with the melted butter and cook until browned, about 15 minutes
When nicely browned, remove from the oven and carefully, tip off all the stock and keep warm
Wrap the turkey in foil to keep warm, it will keep perfectly wrapped for 1 hour
Reboil the stock and juices, you may need to add a little more water in a saucepan and skim well
Mix the cornflour and water together and thicken the bubbling stock, don’t go mad
Carve the bird the flesh will be soft and juicy, and serve the gravy and stuffing separately
Chestnut, thyme, Bramley apple and cherry stuffing
Makes: enough for a 5kg bird
Ingredients
2 tbsp vegetable oil1 small onion, peeled and finely chopped1 clove of garlic, peeled and chopped1 tbsp fresh thyme450g good quality sausage meat4-4 tbsp dried breadcrumbs roughly1 large egg175g whole chestnuts peeled150g semi dried cherries1 large Bramley apple grateddried breadcrumbs2 tbsp of roughly chopped fresh thymesalt and freshly pepper
Method
Heat the oil in a saucepan, add the onion and garlic and cook for a few minutes until soft and translucent, add the thyme and sausage meat and stir well. Just break down the sausage meat but do not actually cook it through.
Then cool slightly, add enough bread crumbs to stiffen up the mixture, but remember that they will continue to thicken as they reconstitute themselves so take care not too add to many.
Add the egg and beat the whole mixture well.
Finally add the chestnuts, cherries, apple, salt and pepper and really mix well.
Stuff the bird when required.
Christmas cake stuffing
Makes: enough for a 5kg birdPreparation time: 15 minutesCooking time: 10 minutes
Ingredients
2 tbsp vegetable oil1 small onion, peeled and finely chopped1 tsp allspice2 cloves of garlic, peeled and chopped500g good quality sausage meat200g Christmas cake, no icing or marzipan, crumbledabout 6 tbsp natural dried breadcrumbs1 whole medium egg150g dried cranberriessalt and freshly milled black pepper
Method
Heat the oil in a saucepan, add the onions, allspice and garlic and cook for a few minutes until soft and translucent
Add the sausage meat and stir well.
Just break down the sausage meat but do not actually cook it through.
Then cool slightly, add enough bread crumbs to stiffen up the mixture, but remember that they will continue to thicken as they reconstitute themselves so take care not to add too many.
Stir in the whole egg and cranberries and beat the whole mixture well.
Finally add the Christmas pudding and some salt and pepper.
Stuff the bird when required.
Fruity, fragrant non-meat stuffing
6-8 persons
Preparation time:- 20 minutes.
Cooking time:- 15 minutes.
6 tbsp oil, any will do
½ tsp ground cardamom
½ tsp ground allspice
1 tbsp garam masala
½ tsp smoked paprika
2 red onions finely chopped
3 cloves garlic, finely chopped
2 tbsp finely chopped ginger
100g dried apricots, finely chopped
100g dried cranberries, finely chopped
100g chopped dried cherries, finely chopped
2 x 250g microwaveable coconut rice, re heated
50g chopped honey roasted cashews, roughly chopped
100g chopped pistachios, roughly chopped
6 tbsp chopped parsley
1 egg, beaten (optional)
salt
pepper
Heat the oil in a pan and add the spices, quickly fry then add the onions, garlic and ginger cook for 10 minutes to soften nicely.
Spoon into a bowl, then add the fruit, warmed rice and nuts and really mix well.
Season well with salt and pepper.
Finally the egg to bind and the parsley and sage. Again mix well.
Stuff the bird, or spoon into a lightly greased baking dish and bake separately.
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