2 hrPrep Time
3 hr, 20 Cook Time
5 hr, 20 Total Time
- 1 diced onion
- 6 tablespoons of butter
- 2 crushed cloves of garlic
- 2 diced carrots
- 3 tablespoons of chopped thyme, rosemary and sage
- 75g (3oz) sourdough bread, cubed
- 100g (4 oz) cranberries
- 400ml (14 fl oz) vegetable or chicken stock
- 1 turkey approximately 3.5 kg (8lbs)
- 1 lemon halved
- A bunch of fresh herbs, such as, sage, thyme and rosemary
- 75g (3oz) softened butter
- 600 ml (1 ½ pint) turkey or chicken stock
- 1-2 tablespoons corn flour
- A roasting tin
- Melt your butter and cook the vegetables in it until soft. Mix the sourdough bread into the vegetables as well as the herbs and fruit. Melt the remaining butter, adding this and the stock to the mix. Cool totally. Cook in the turkey or separately in a buttered tin for 20 minutes.
- Ensure your turkey is at room temperature before roasting for best results.
- Preheat your oven to 180ºC, 160ºC fan, 350ºF, Gas 4. Stuff the neck of the bird and then check weight to calculate cooking time. Put the lemon and herbs in the cavity, then place breast side down. Rub with butter. Add 150ml (1/4 pint) water to the roasting tin and roast, covered a massive piece of foil, breast side up.
- Test that the turkey is done by inserting a skewer into the thickest part of the thigh to check if juices are clear. Once the turkey is cooked, let the turkey rest for 30 – 45 minutes, covered with foil.
- For the gravy, pour the tin juices into the pan. Skim the fat off. Then add your stock, bringing it to the boil. Taste it to check whether you need to reduce it or season it further. If you need to thicken it, add a touch of corn flour.
- To carve, remove legs. Then slice each side of the breast of the bone.