RECIPES

Roast Turkey with Sage, Apricot and Pine Nut Stuffing

If you want to be sure that your turkey is cooked invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind.

Serves 10-12

Ingredients
12lb / 6kg oven-ready turkey, at room temperature (preferably free-range)
4oz / 100g butter, at room temperature
4 rindless streaky bacon rashers
5oz / 150g pitted prunes (ready-to-eat)
1lb / 450g cocktail sausages

1 tablespoon plain flour
3 tablespoons ruby red port or red wine
1 pint / 600ml turkey or chicken stock (see tip)

For Sage, Onion and Pine Nut Stuffing
2oz / 50g pine nuts
3oz / 75g butter
1 large onion, diced
6oz / 175g fresh white breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage
4 ready-to-eat dried apricots, finely chopped
salt and freshly ground black pepper
Crispy roast potatoes with thyme and garlic (page 00), Roast root vegetables with honey and parsley and Brussels sprouts with bacon (page 00)
small bunch fresh herbs, to garnish (to include parsley,  sage and bay leaves)

Method
Preheat the oven to 190C/375F/Gas 5. To make the stuffing, heat a frying pan. Add the pine nuts and cook until toasted, tossing occasionally to prevent them from catching. Tip into a bowl. Melt the butter in the same pan and add the onion, then cook for a few minutes until softened but not coloured. Place the breadcrumbs in a bowl and tip in the toasted pine nuts, onion and butter mixture, parsley, sage and apricots.  Mix well to combine and season to taste.

To stuff the turkey, start at the neck end where you’ll find a flap of loose skin: gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack in the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the turkey’s and secure it with a small skewer.

Cut bacon into small strips and use to wrap prunes.  Arrange on a plate with the cocktail sausages, cover with clingfilm and chill until needed. Smear the skin of the turkey all over with some of the butter and season generously. Turn the turkey breast-side up and tie the top of the drumsticks with string.  Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 1lb / 450g plus 20 minutes extra – this size turkey should take about 4 hours and 20 minutes.

Lay a large sheet of foil lengthways over a large roasting tin, leaving enough at each end to wrap over the turkey, then lightly butter the foil. Repeat this exercise with another sheet of foil, this time across the tin. Lightly butter once again. Place the stuffed turkey breast-side up in the centre of the foil, then wrap loosely to enclose, allowing air to circulate around the turkey.

Place in the oven and cook according to your calculated cooking time, carefully unwrapping and basting every 40 minutes. For the final hour, fold back and remove the foil, keeping the ends of the drumsticks still covered in foil to prevent them from burning; baste well and return to the oven. Add the bacon wrapped prunes and cocktail sausages to the turkey for the last 30 minutes and allow to finish cooking. The turkey should be a rich, dark brown colour. To be sure its cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through. Remove from the oven and transfer to a serving platter, surround with the bacon wrapped prunes and cocktail sausages. Cover with foil and leave to rest in a warm place for 10 minutes or up to 30 minutes is fine.

Place the roasting tin directly on the hob over a gentle heat and skim any excess fat from the cooking juices. Stir the flour into the tin’s residue. Cook on the hob for a minute or two, stirring until golden.  Pour in the port or red wine, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally.  Season to taste.

To Serve
Garnish the turkey with the bunch of herbs in the neck cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, vegetables and all of the trimmings.

Tip
Ask your butcher for the giblets with your turkey as they make excellent stock. I always soak mine in cold water overnight to remove any impurities. Place them in a pan with a chopped carrot and onion, six whole peppercorns, two bay leaves and a sprig to thyme. Pour in 2 pints / 1.2 litres of water and bring to the boil, then reduce the heat and simmer for 45 minutes. Strain and use as required