This classic turkey recipe comes complete with delicious sage & onion stuffing. Making your own stuffing is so simple and a real treat on Christmas Day. Serve with crispy roasties, seasoned veg and all the other trimmings for a festive feast.
YOU WILL NEED:
For the brine:
1tbsp juniper berries
2tbsp black peppercorns
6-8 bay leaves
750g carbon salt
For the turkey:
4.5kg British turkey
1l chicken stock
2-3tbsp olive oil
For the stuffing:
454-500g packet sausage meat
1 small onion, peeled and finely chopped
2-3tbsp freshly chopped sage
Prep time: 30 mins plus brining time
Cooking time: 3hrs
HOW TO MAKE IT:
1. Pour 2 litres of water into a large saucepan, add the juniper berries, peppercorns and bay leaves and bring to the boil. Add the saly, and stir until dissolved, then take the pan off the heat and leave to cool. Place the turkey in a container (not aluminium) that’s just larger than the bird, then pour over the brine and enough cold water to fully cover it. Leave in fridge for a minimum of 12 hours, preferably 24. Rinse and dry the turkey well.
2. To make the stuffing, mix all ingredients together, season well and use to stuff the neck end of the turkey. Any extra stuffing can be shaped into balls and roasted separately for 25-30 mins.
3. Heat the over to 190°C/Gas Mark 5. Weigh the stuffed turkey. Allow 20 mins cooking time per kg, plus 90 mins. Place the turkey in a roasting tin and pour in the stock, then drizzle over the oil. Cover loosely with foil and place in the oven. Remove the foil for the last 45-50 mins of cooking.
4. To test if the turkey is cooked, insert a metal skewer into the thickest part of the thigh and if the juices don’t run clear then return to the oven for a further 15 mins. When the juices run clear, remove the turkey from the oven, cover with a sheet of foil, and leave to rest for 20-30 mins before serving.
TIP: If your turkey won’t fit in the fridge, leave covered in the garage or garden shed overnight.
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