Succulent Roast Turkey with Lemon, Garlic & Herbs
30 minutes prep, 3-4 hours cook
Serves 0
Ingredients
For the stuffing:
1 onion, peeled and finely chopped
1 tbsp vegetable oil
50g sun-dried tomatoes, roughly chopped
1 tbsp fresh rosemary, finely chopped
25g hazelnuts, roughly chopped
80g fresh white breadcrumbs
225g pork sausages, skin removed
1 medium free-range egg, beaten
For the turkey:
4.5-5kg turkey, oven-ready
Zest of 2 lemons
2 cloves of garlic, peeled and chopped
25g pack each of fresh rosemary and thyme
200g salted butter
6 whole lemons, halved
6 whole garlic heads, halved
For the gravy:
1 tbsp flour
100ml white wine
600ml turkey or chicken stock
Method
Sweat the onion in the oil, until soft but not coloured. Remove from the heat and tip into a separate bowl with the sun-dried tomatoes, rosemary, hazelnuts and breadcrumbs and season well. Add the sausage meat and enough beaten egg to bind together and roll the mixture into individual balls.
Pre-heat the oven to 200ºC/400ºF/ Gas Mark 6. Wash the turkey and pat dry. In a bowl, mix together the lemon zest, garlic, herbs and butter. Season well. Halve the zested lemons and place in the cavity of the turkey with the remaining herbs. Rub the herb butter over the top of the turkey and place in a large roasting tin.
Cover loosely with foil and cook for about 3 hours until the juices run clear. Baste every 30 minutes. Remove the foil for the last 30 minutes to brown the bird and place the lemon and garlic halves around the turkey. Remove the turkey and place on a serving platter with the garlic and lemon. Cover loosely with foil and leave to rest for 30 minutes.
Put the stuffing into the oven for 15- 20 minutes, while the turkey is resting, until cooked through. To make the gravy, pour away any excess fat from the tin and discard the onion. Put the tin over a medium heat and add the wine. Let the wine bubble for 2 minutes and then sprinkle the flour over. Stir for 3-4 minutes until thickened.
Add the stock and bring to the boil.
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