Lunch/Dinner Roast Turkey with Lemon, Garlic & Herbs
Serves : 8-10
Preparation Time: 30 minutes
Cooking Time: 3 1/2 - 4 hours
Ingredients
For the stuffing
- 1 onion, peeled and finely chopped
- 1 tbsp vegetable oil
- 50g sundried 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
- 2 lemons zested and 6 lemons halved
- 2 cloves of garlic and 6 halved garlic heads
- 25g pack each of fresh rosemary and thyme
- 200g salted butter
For the gravy
- 1 tbsp flour
- 100ml white wine
- 600ml turkey or chicken stock (from cubes)
Ingredients available at selected stores.
Method
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Sweat the onion in the oil, until soft but not coloured. Remove from the heat and tip into a separate bowl with the sundried 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.
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Pre-heat the oven to 200°C non fan / 180°C fan / gas mark 6. Wash the turkey and pat dry.
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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 put in a large roasting tin. Cover loosely with foil and cook for 3-3½ 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.
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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.
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Put the stuffing into the oven for 15-20 minutes, while the turkey is resting, or until cooked through.
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To make the gravy, pour away excess fat 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. Simmer for 15 minutes.
