Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Sausage meat and cranberry stuffing
- 25g (1oz) butter
- 1 onion finely chopped
- 1 stick celery finely chopped
- 300g (11oz) pork sausage meat
- 75g (2½ oz) dried cranberries
- 75g (2½ oz or 1½ cups) fresh breadcrumbs
- 1 tablespoon dried thyme
- 2 tablespoon fresh chopped parsley
- 1 egg
- ½ teaspoon pepper
Sage and onion stuffing
- 25g (1oz) butter
- 2 onions finely chopped
- 100g (3½ oz or 1¾ cups) fresh breadcrumbs
- 2 tablespoons dried sage
- 2 tablespoon fresh chopped parsley
- Zest of a lemon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
Turkey
- 1 x 2½ - 2¾ kg (4½ - 6lb) boned turkey crown*. Stuffed weight will be approximately 3½ kg (7½lb)
- 25g (1oz) butter
- 12 rashers of smoked streaky bacon
Gravy
- Pan juices
- 2 tablespoons flour
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Method
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1Pre-heat the oven to 190°C / 170°C Fan / 375°F/ Gas Mark 5.
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2To make the sausage meat stuffing: Melt the butter in a small pan over a medium heat, add the chopped onions and celery, and cook until softened but not brown.
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3Turn into a bowl and add the remaining ingredients, mix well cover and chill until required.
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4To make the sage and onion stuffing: Melt the butter in a small pan over a medium heat, add the chopped onion and cook until softened but not brown.
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5To stuff the turkey: Lay the boned turkey crown skin side down and season the inside of the meat with some salt and pepper. See Cook’s Note 1.
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6In the centre place a line of the sausage meat and cranberry stuffing.
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7Then place a line of the sage and onion stuffing on top.
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8Wrap the meat around to enclose the stuffing and roll on to its side.
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9Secure firmly in several places along the turkey with kitchen string.
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10Turn the stuffed turkey the right way up and rub the skin with the softened butter.
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11Lay the bacon rashers across the top.
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12Weigh your turkey and calculate the estimated cooking time. See Cook’s Note 2.
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13Place the turkey into the roaster and cook, basting with the pan juices occasionally.
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14Check the turkey is done by using a meat thermometer. Probe the thickest part of the bird to the centre. The temperature should reach 74°C /165°F or above. Continue to cook until this temperature has been reached.
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15Remove the turkey onto a warmed carving plate cover with some foil and rest for 30 minutes.
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16To make the gravy: Remove any excess oil from the roaster and discard.
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17Stir the flour into the pan juices and add the warm stock.
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18Once rested, remove the bacon and string from the turkey.
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19Carve into thick slices and serve with the gravy.
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20Cook's Notes
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21A turkey crown is a turkey with its legs and wings removed leaving only the breast bones remaining. If you are not confident to remove the breast bone ask your butcher to do this for you.
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22If preparing the turkey in advance for the next day, chill the stuffing for at least one hour before using. Once the bird has been stuffed cover with some foil and chill immediately.
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23Turkey Notes
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24Stuffed turkeys weighing between 2.5kg – 4.5kg (5½ - 9½ lb) are suitable for the 35cm Roaster.
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25How many will my stuffed turkey serve?
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26Stuffed weights:
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273kg (6½ lb) Serves 6-8
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283½ kg (7½ lb) Serves 8-10
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294kg (8½ lb) and over Serves 10+
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30How much stuffing do I need?
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31The recipe is based on a 2½- 2¾ kg (4½ - 6lb) boned turkey crown with a stuffed weight of approximate 3½ kg (7½ lb) serving 8-10. For a smaller bird reduce the stuffing quantity by one quarter and for a larger bird increase the stuffing quantity by one quarter.
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32How long do I cook my turkey?
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33Weigh your prepared stuffed turkey and use the calculation below as a guide; A general rule is 20 minutes per kg (2.2lb) in weight + 70minutes if under 4kg (8½ lb)Or 20 minutes per kg (2.2lb) in weight + 90minutes if 4kg (8½ lb) and over
