Stuffed Turkey with Traditional Gravy
Serves 4 (with leftover meat for sandwiches)
Prep time : 20 minutes
Cooking time : 150 minutes
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Ingredients
1 small thawed turkey, about 4 kilos.
2 cups fresh bread crumbs. Remove crust from 4 slices of bread and process in a food processor until fine.
1 1/2 cup chicken stock. Try our delicious and easy chicken stock recipe.
1 cup of white wine.
1/2 cup of brandy.
1/4 cup plain flour.
1 white onion, chopped.
4 white onions, thickly sliced.
2 cloves garlic, chopped.
125 grams bacon, rind removed and chopped.
2 tablespoons fresh tarragon.
1 lemon, thickly sliced.
2 tablespoons of olive oil.
2 tablespoons of butter, softened.
Salt and pepper to season.
Method
To prepare the turkey, wash it then pat it dry with paper towel. Loosen skin around breast meat. Set aside until ready to stuff.
Preheat oven to 180C.
In a non stick fry pan heat the oil over medium heat.
Add the chopped onion, cook for 2 minutes.
Add the bacon and garlic, cook for 3 minutes.
Stir through the tarragon and transfer to a mixing bowl to cool.
Add the bread crumbs and mix through.
Stuff a small amount of the stuffing under the skin over the breast, patting into a flat, uniform thickness.
Stuff gut cavity with remaining stuffing and lemon slices.
Sew cavity shut, using kitchen twine. Tie legs together with twine.
In a large baking tray, arrange the sliced onions for the turkey to sit on.
Rub the turkey with the softened butter, season with salt an pepper then place breast up on onions.
Pour wine and half of the brandy over the turkey and roast for 1 hour.
Remove, cover breast portion with foil and return to oven
Cook for a further hour, then use a skewer to check if turkey is cooked through. Pierce the thickest part of the leg with the skewer, if juices run clear the turkey is cooked. If not, return to oven for 15 minutes before retesting. Repeat until juices run clear if necessary.
When turkey is cooked, transfer to serving tray and rest, covered in foil for 20 minutes.
Remove half the onions form the baking try.
Place tray over medium heat on the stove top.
Add flour, and use it to work off all the brown bits stuck to the base of the pan. Cook flour for 3-4 minutes.
Add the stock and remaining brandy and cook until thickened, another 4-5 minutes.
Transfer to a blender for a smooth gravy, other wise transfer to a heated gravy boat.
Serving
Carve turkey, serve to table with gravy and serve with your favourite roasted vegetables.
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