Whole turkey
If catering for larger numbers a whole turkey is most likely the best option, and guests will have a choice of light and dark meat. C L A S S I C ROA S T W H O L E T U RK E Y W I T H S AG E & B L AC K P E P P E R B U T T E R Serves 12 Takes 3 hrs 20 mins plus resting Cost per serve £3.31 5kg turkey 1 quantity classic sage & onion stuffing, see p46 few sprigs fresh rosemary, thyme and sage, plus extra to garnish 1 bay leaf 4 lemons, 1 halved, 1 juiced, 2 sliced into wedges 1 onion, sliced 1 quantity sage & black pepper butter, see p46 1 quanty classic turkey gravy, see p47 olive oil, for greasing
1 Half-fill a deep roasting tin with hot water and place it in the bottom of the oven, to help create moisture. Preheat the oven to gas 5, 190°C, fan 170°C. Dry the outside of the turkey with kitchen paper and season the cavity. Pack the neck end of the bird with half the sage & onion stuffing, fold the skin underneath and secure with a cocktail stick. 2 Put the herbs, lemon halves and onion in the cavity of the bird, then place it in another roasting tin. Tie the legs together 44
with kitchen string. Spread the sage & black pepper butter all over the bird and season. Cover with foil and cook for 2½ hrs, basting twice. Remove the foil, baste again, then pour over the lemon juice and continue to cook for a further 40-50 mins until the turkey is golden brown and cooked through. Cover any parts that begin to brown too quickly with foil. For the last 45 mins of cooking time, bake the remaining stuffing alongside your turkey until lightly golden. Cover and keep warm. 3 Drain the turkey, reserving the juices, and place on a warm serving plate. Cover with foil and leave to rest for 30 mins. 4 Make the gravy following the recipe on p47. Heat a nonstick griddle pan, grease with a little oil and griddle the lemon wedges for 1-2 mins each side until lightly charred. To serve, remove the foil from the turkey and garnish with sage and the charred lemon wedges. Serve with the stuffing and gravy. Each serving contains Energy
2193kJ 523kcal 26%
Fat
Saturates
31g 9g 44% 43%
Sugars
Salt
3g 3%
1.2g 20%
of the reference intake. See page 8. Carbohydrate 17g Protein 67g Fibre 2g
For more turkey recipes, visit tesco.com/realfood
Turkey crown
Without legs and wings, a crown is perfect if you prefer white meat. Keep it moist by covering with foil for the majority of the cooking time and basting regularly once the foil’s removed.
ROA S T T U RK E Y C RO W N W I T H A P P L E & HONEY GLAZE Serves 10 Takes 2½ hrs plus resting Cost per serve £2.61 3kg prepared turkey crown 1 quantity pork, black pudding & apple stuffing, see p46 1 quantity cinnamon butter, see p46 4 Cox’s apples 25g butter 1 tbsp clear honey 1 quantity classic turkey gravy, see p47 ½ x 30g pack flat-leaf parsley, to garnish For the glaze 200ml fresh apple juice 25g clear honey 15g piece root ginger, peeled and grated
1 Preheat the oven to gas 5, 190°C, fan 170°C. Dry the outside of the crown with kitchen paper and season the cavity. Pack half the pork, black pudding & apple stuffing into the neck end of the turkey. Tuck the skin underneath and secure with a cocktail stick. 2 Put the crown in a roasting tin, stuffing end upwards. Spread the cinnamon butter all over the turkey, then cover with foil. Roast for 1½ hrs.
3 Meanwhile, make the glaze. Stir all the ingredients in a small saucepan over a low heat until the honey melts, then boil for 6-8 mins until reduced by about half. Leave to cool. 4 Remove the foil from the crown. Baste with the cooking juices and roast for a further 30 mins, uncovered, basting halfway through. Pour over the glaze and roast for a further 15-20 mins or until cooked through. Cover any parts of the turkey that brown too quickly with foil. 5 Meanwhile, peel, core and quarter the apples and put them in a bowl. Melt the butter with the honey and pour over the apples. Mix well. Transfer to a shallowsided roasting tin. Add the stuffing balls and cook alongside the turkey for the last 25-30 mins, or until cooked through. 6 Drain the turkey, reserving the juices, and place on a warm serving plate. Cover with foil and leave to rest for 30 mins. 7 Make the gravy following the recipe on p47. Serve with the turkey, stuffing balls and apple, with parsley to garnish. Each serving contains Energy
2517kJ 599kcal 30%
Fat
Saturates
Sugars
Salt
37g 10g 15g 1.8g 53% 50% 16% 30%
of the reference intake. See page 8. Carbohydrate 27g Protein 66g Fibre 2g