1 5.5kg/12lb oven ready turkey, thoroughly thawed
if frozen
Seasoning
1 onion, peeled and cut into wedges
4 garlic cloves
¾pt/450ml medium dry cider
1oz/25g butter
1oz/25g flour
4 tbsp creme fraiche
Preheat the oven to 190°C/Gas 5. Wash and wipe
the turkey inside and season the body cavity. Put
on one side while preparing the stuffing. You could
add extra ingredients to the stuffing mix (apple would
be complimenting to this dish) or use one of the other
stuffing mixes found in the Vegetable dishes and accompaniments.
Stuff the neck cavity only with the prepared stuffing
then fold the neck flap over and secure.
Place the onion wedges and whole garlic cloves in
the body cavity for extra flavour if required. Weigh
the turkey and calculate the cooking time allowing
18 minutes per 450g/1lb. Roll any remaining stuffing
into balls and cook round the turkey for the last
20 minutes of cooking time.
Place breast side down in the
roasting tin, pour over 150ml/¼ pint of the
cider then place in the oven and roast in the oven
for the calculated cooking time. (By cooking the turkey
upside down, the natural juices will baste the turkey
as it cooks.
Twenty minutes before the end of the cooking time,
turn the turkey over, pour over a further 150ml/¼
pint of the cider and continue to cook for the rest
of the cooking time. If the turkey is browning too
quickly, cover loosely with tin foil. Check the turkey
is thoroughly cooked by inserting a long skewer in
the thickest part of the thigh. If after 1 minute
the juices run clear the turkey is cooked.
Remove from the oven, place turkey on a serving plate,
loosely cover with tinfoil and stand for 20 minutes
before carving.
Strain 300ml/½ pint of the juices from the
cooked turkey into a saucepan and stir in the remaining
cider and bring to the boil. Cream the butter with
the flour then gradually whisk into the cider mixture.
Cook for 2 minutes, adjust seasoning and stir in the
creme fraiche. Heat gently for 1 minute then serve
with the cooked turkey.
This is just one of
the many recipes that chalet staff use throughout the winter.
For
more great recipes click here.
