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Recipe

Simple Seasoned Turkey

 

30-35 mins per kg

Serves 8

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Ingredients

6 kg Copas turkey
Softened butter
Cornish sea salt flakes, to season
Bay leaves, plus extra to serve

For the stuffing:
25g butter
1 onion, finely chopped
250g sausage meat
Finely grated zest of 1 orange
Sage leaves, finely chopped
75g fresh white breadcrumbs
Cornish Garlic Sea Salt flakes, to season

For the gravy:
2 onions, halved
3 carrots, halved
2tbsp plain flour
200ml white wine
600ml turkey or chicken stock

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Just some butter and sprinkling of sea salt flakes makes the turkey skin wonderfully golden and crisp.

Instructions

  • Remove turkey from the fridge 1hr before you want to cook it to let it come up to room temperature.
  • For the stuffing: melt the butter in a medium pan and gently cook the onion for 10 minutes, until soft, transfer to a bowl and allow to cool. Add the sausage meat, orange zest, sage, breadcrumbs, and a pinch of Garlic Sea Salt, mix to combine.
  • Preheat oven to 190°C (170°C fan). Put the turkey, breast-up, on a board. Lift up the neck flap and put stuffing inside the neck cavity, make sure not to overfill. Turn turkey over and pull neck flap over the stuffing, secure with cocktail sticks. Weigh turkey and calculate the cooking time (30-35 minutes per kg).
  • Put the onions and carrots in a large roasting tray (these will help flavour the gravy later). Put the turkey on top. Rub butter over the breast of the bird. Put some bay leaves inside the central cavity. Tie the legs together with string; season turkey all over with the Sea Salt flakes. Cover loosely with foil.
  • Roast for calculated time, basting a few times during cooking and removing foil for last 45 minutes to help the turkey get a rich golden colour. Use a meat thermometer to check the turkey is cooked (insert between the breast and the thigh, it should read at least 70°C for 2 minutes).
  • When the turkey is cooked, lift the bird and tip any juices out into the roasting tin. Transfer to a warm platter and cover loosely with foil and a clean tea towel. Rest for 30 minutes- 1 hour whilst you make the gravy.
  • Spoon off excess fat from the roasting tin (leaving about 2tbsp along with the juices). Put tin over medium heat and whisk in flour (mashing the onion and carrot as you do so). Gradually whisk in the wine, followed by the stock and simmer for 5min until thickened. Strain into a warm jug.
  • Decorate the turkey with fresh bay leaves if you like, and serve with the turkey.

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