22 November 2010

TWO WAYS WITH TURKEY

Traditional Roasted turkey or stuffed turkey breasts? Take your pick of two sensational recipes

ROAST TURKEY WITH TWO STUFFINGS Two stuffings make this turkey very festive, with dried pear, sausage and herb stuffing for the main cavity, and an oyster and bacon stuffing for the small area by the breast.

• 3.5 to 4.5kg turkey (preferably an organic free range bird)

For the pear, sausage and herb stuffing: * 2 onions, finely chopped * 2 tablespoons butter * 200g dried pears, soaked in boiling water and chopped * 500g sausage meat * 1 orange, zest and juice * 1 cup fresh white breadcrumbs * 4 tablespoons chopped parsley * 4 tablespoons chopped rosemary * Salt and freshly ground black pepper

For the oyster and bacon stuffing: * 2 tablespoons butter * 1 onion, finely chopped * 4 tablespoons butter * 4 rashers bacon, finely chopped * 1 cup fresh white breadcrumbs * 200g oysters, chopped, with their juices * 4 tablespoons chopped fresh thyme * zest and juice of 1 lemon * Salt and pepper

For roasting: * Extra virgin olive oil * Salt and freshly ground black pepper * Extra fresh thyme sprigs * 4 cups light chicken stock

To make the pear stuffing, place the onions in a frying pan with the butter and sauté over gentle heat until soft and starting to turn golden brown. Remove and cool. Turn the sausage meat into a large bowl, adding the onions, drained pears, orange zest and juice, breadcrumbs, herbs and plenty of seasoning. Mix well together, and then fill the large cavity between the turkey’s legs, when the stuffing is completely cold. Tie a string around the body, including the legs to hold the turkey together. To make the second stuffing, melt the butter in a frying pan and add the onion. Fry gently until turning golden, then add the bacon. Continue to fry until the bacon starts to get crispy. Remove from the heat, and add the breadcrumbs, oysters and juice, thyme, lemon zest and juice, and salt and pepper. Mix well and stuff this mixture, when completely cold in the neck cavity which is next to the turkey breast. To cook the turkey, rub the surface with olive oil (or butter) and sprinkle with plenty of salt and freshly ground black pepper. Add small sprigs of thyme over the surface. Place in a roasting pan with 2 cups of the stock. Place in a pre-heated oven at 200ºC and bake for about 2 ½ hours or according to the time indicated on the packaging. Baste with the juices occasionally. The turkey should be crisp and golden and the legs will become quite loose when completely cooked. Rest the bird, loosely covered in foil while you make the gravy.

To make the gravy, discard most of the fat that has run from the bird, ensuring that you do not tip away the golden drippings. Add about 3 tablespoons of flour to the pan, stirring well over the heat to scrape up the pan drippings. Allow the flour to brown slightly before adding the remaining stock. Stir until the gravy comes to a simmer and then allow to bubble away very slowly while the turkey is carved. To serve, place the sliced turkey on a platter, surround with spoonfuls of stuffing, and some chipolata sausages and bacon rolls that have been roasted separately. Serve the gravy in a jug. Recipe by Lauraine Jacobs

STUFFED TURKEY BREASTS Serving turkey breast is so much more simple than dealing with a whole turkey, but if you’re determined to cook a showpiece bird this method and stuffing will work well for that too. Follow the cooking times for a whole bird from the instructions on the packaging and double the amount of stuffing.

• 4 turkey breasts (about 2kg in total)
• ½ cup salt
• 2 cups cold water
• 2 onions
• 2 tablespoons olive oil
• 200g dried apricots, softened in a little boiling water
• small bunch of fresh tarragon, chopped
• 1 cup fresh white breadcrumbs
• salt and freshly ground black pepper
• 3 bay leaves
• 500g streaky bacon
• 2 tablespoons butter and oil mixed
• 2 tablespoons flour
• 2 cups chicken stock.

First brine the turkey breasts for a really moist result. Place the turkey breast fillets in a deep dish large enough to hold them easily. Rub the salt all over the turkey. Add cold water to cover, rubbing the meat until the salt dissolves. Place the turkey in the water, in the refrigerator and leave for about an hour. (If cooking a whole turkey you will need to double the salt and cover the whole bird with water.) Remove turkey from the salt water and rinse well under cold running water for several minutes until all traces of salt are gone. Meanwhile prepare the stuffing. Chop the onion finely. Place the olive oil in a heavy frying pan and when heated add the onion and cook until soft and golden brown. Remove from the heat, and add the chopped softened apricots, breadcrumbs and chopped tarragon. Season well and allow to cool completely. Place two of the turkey breasts on a clean bench. Spread the stuffing over the breast, and then top each with the other half. Roll about two pieces of bacon around each parcel, skewering the ends together with a toothpick, and place on top of the bay leaves in a roasting pan. Cook at 200°C for 30 minutes, basting occasionally. Cook another 15 minutes with the heat reduced to 180°C. Test with a skewer to ensure the juices run clear. When cooked, remove from the oven and cover loosely with foil and allow the turkey to rest for at least 15 minutes so the juices set. Make gravy with the pan juices by adding a little flour to the pan and scraping well. Tip in the chicken stock and bring to a simmer stirring continually. To carve the turkey parcels, cut neat slices through the meat. Serves 8-10. Recipe by Lauraine Jacobs