STI: Christmas turkey

Dec 19, 2004
Christmas turkey
(with orange and cranberry marmalade)

TURKEY

 

1 turkey, about 3.5 to 4kg

2 Tbs paprika

1 Tbs onion powder

1 Tbs garlic powder

2 Tbs salt

2 Tbs melted butter

3 Tbs oil

2 large onions, thickly sliced

2 medium carrots, cut into wedges

3 stalks celery, roughly chopped

Method:

 

1. Mix spices, seasoning, butter and oil together and rub all over the turkey.

 

2. Preheat oven at 160 deg C. Line baking tray with foil. Toss vegetables with some olive oil and salt. Spread the vegetables on a tray and place the turkey on a rack above the greens.

 

3. Roast the bird for about 1 hour 45 minutes, basting it with pan juices every 20 minutes. In the last 20 minutes, increase the temperature to 180 deg C to brown the skin.

 

4. Check if it is cooked by piercing it with a roasting pin at the thickest point of the meat. If juices run clear, the turkey is cooked. Otherwise return to the oven and check every 10 to 15 minutes.

 

5. Once cooked, allow turkey to rest for 15 to 20 minutes. Serves 8-10.

MUSHROOM STUFFING:

 

500g chicken breast meat, skinless, diced

250ml cream

1 egg white

1 1/2 tsp salt

2 tsp coarse black pepper

150g smoked ham, diced

30g dried Chinese mushrooms, soaked, diced

Method:

 

1. Blend chicken meat with cream and add egg white. Season the chicken with salt and pepper.

 

2. Mix ham and mushrooms with the blended chicken meat.

 

3. On a working top, spread a sheet of cling wrap and place a portion (about one-third) of the stuffing on it. Spread it out and roll up the plastic like a sausage. Secure both ends and wrap around with aluminum foil. Repeat till stuffing is used up.

 

4. Steam stuffing for 20 minutes until cooked. Allow to rest for 10 minutes before slicing.

GRAVY:

 

500ml demi glace (brown sauce)

100ml pan juices from turkey

100g onions

100ml red wine

50ml cream

1 Tbs butter

Method:

 

1. Saute onions with butter. Add red wine and reduce by half. Pour in demi glace and pan juices and bring to a boil.

 

2. Simmer for 5 minutes, strain and add in the cream. Mix well and use for turkey.

ORANGE AND CRANBERRY MARMALADE

200g sugar

1 piece cinnamon stick

8 pcs cloves

150g onions, finely chopped

100ml red wine

50ml red wine vinegar

100g dried cranberries

200ml orange juice

Method:

 

1. Caramelise sugar with spices. Add onions and pour in red wine and red wine vinegar.

 

2. Add cranberries and pour in orange juice. Bring to a boil and reduce to simmer. Cook for 30 minutes over slow heat until thick. Remove spices before serving.