Traditional Roast Turkey with Stuffing



Preparation Time: 30 mins
 
Notes:
 
Ingredients:

Traditional Roast Turkey with Chestnut Stuffing 
Prep time         10 minutes for stuffing

Cooking time   20 minutes per 1lb plus 20 minutes extra
Serves        – 9 people
 1 x 4.5-5kg (10/11lb) turkey
175g (6oz) softened butter
Salt and pepper
225g (8oz) streaky (rindless) bacon slices For the stuffing;
15g (1/2 oz ) butter
1 onion diced
250g (9 oz) tinned chestnuts drained of any liquid and roughly chopped
125g (4 ½ oz) smoked streaky bacon, rind removed and finely chopped
125g (4 ½ oz) fresh white breadcrumbs
1 tbsp finely chopped fresh sage
250g (9 oz) dried apricots, stoned and quartered
50g (1 ¾ oz) roasted hazelnuts, roughly chopped
225g (½ lb) pork sausage meat 
 
Method:

Method
Pre heat oven to 220C/425F/gas mark 7 

For the stuffing;
Melt the butter in a heavy based pan,
Sweat off onions until soft and without colour.
Cool the onions and mix in all the remaining stuffing ingredients using your hands.
Stuff the turkey or cook separately and serve as an accompaniment. 
Wash the turkey under cold running water (inside and out) and pat dry with disposable paper.
  Insert fingers and hand between the breast meat and skin, entering via the neck flap, Insert the stuffing into this cavity and gently smooth out.
Gently rub the butter into the skin and season well. 
 Place the turkey onto its side in a deep roasting tray and cook for around 40 minutes.
Turn the turkey onto its other side for a further 40 minutes.
Turn the turkey and place onto its back, breast upwards, cover the breast with bacon and neatly overlap.
  Cook for a further 20 minutes.Reduce the heat to 170C/325F/gas 3  and continue to cook Baste the turkey with its juices every 25 minutes. 
To make sure the turkey is cooked, pierce the thickest part of the leg with a knife or skewer – if the juices run clear the turkey is ready, if there are traces of pink in the juice, it may need a little longer. Leave the turkey to rest for 20 minutes in a warm place before carving, meanwhile, make the gravy in the roasting tray.
 
Serves: 9
 
     
 
 
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