Lombardy-Style Turkey With Marsala Gravy
- 6kg whole turkey
- 125g unsalted butter, softened
- 1 each onion and carrot, chopped
- 2 celery stalks, chopped
- 1 rosemary sprig
- 10 sage leaves
- 2 tablespoons plain flour
- 1 cup (250ml) white wine
- 2 cups (500ml) chicken stock
- 150ml Marsala (Sicilian fortified wine)
- Watercress sprigs, to serve
- 1/4 cup (60ml) olive oil
- 2 onions, chopped
- 3 garlic cloves, chopped
- 6 slices pancetta, chopped
- 300g fresh ciabatta breadcrumbs
- 1/3 cup (50g) pine nuts, toasted
- 1/3 cup chopped flat-leaf parsley
- 1 tablespoon chopped rosemary leaves
- 2 tablespoons chopped sage leaves
- Finely grated zest of 1 lemon
- 1 1/4 cups (100g) finely grated parmesan
- 1 cup (250ml) chicken stock
For the stuffing, place oil in a frypan over medium heat. Cook onion, garlic and pancetta, stirring, for 10 minutes or until softened. Add crumbs, pine nuts, herbs, lemon zest, parmesan and stock, then cook, stirring occasionally, for 5 minutes or until stock is absorbed. Cool completely.
Preheat the oven to 180°C. Rinse turkey well, then pat dry. Fill cavity with stuffing, placing any leftover stuffing in a greased baking dish, then tie the legs together with kitchen string. Place turkey in a large roasting pan and spread butter over the skin. Cover pan with baking paper and foil. Roast turkey for 2 hours, then remove foil and paper, and add vegetables and herbs to the pan around the turkey.
Return turkey to the oven with the extra stuffing and roast for a further 45 minutes or until the juices run clear when the thigh is pierced with a skewer, and the stuffing is crisp on top. Transfer to a platter, cover loosely with foil and rest for 30 minutes.
Meanwhile, skim excess fat from the pan and place pan over low heat. Add flour, white wine and stock, then cook, stirring occasionally, for 10-12 minutes until reduced by half. Add Marsala and cook for a further 5 minutes until thick. Strain gravy.
5.Slice turkey and serve with gravy, watercress and stuffing.
Herb-roasted turkey breast
- 150g unsalted butter, plus extra to grease
- 12 fresh bay leaves
- 4 slices sourdough crusts, removed and torn apart
- 1 onion, chopped
- 1 tablespoon finely grated lemon zest
- 1 tablespoon chopped thyme leaves
- 1/3 cup flat-leaf parsley leaves
- 6 sage leaves, chopped
- 2 garlic cloves, chopped
- 1.5-2kg turkey breast with skin and wingbone attached
1.Preheat oven to 180°C and grease a large baking dish. Place the butter and 6 bay leaves in a small pan over medium heat, until melted. Set aside.
Whiz bread, onion, zest, herbs and garlic in a food processor until combined. Season well, then add half the melted butter (reserving the bay leaves in the pan) and pulse until you have a coarse paste. Cool.
Carefully slide your fingers underneath turkey skin to form a pocket, taking carenot to tear the skin. Gently spread stuffing mixture between skin and meat, then secure in 4 or 5 places with kitchen string.
4.Lay remaining bay leaves in baking dish and place turkey on top. Brush with some bay butter and season well. Roast for 25 minutes, then baste with remaining butter. Bake for a further 35-40 minutes until golden and juices run clear. Loosely cover with foil and rest for 15 minutes, then thickly slice and serve.
Sage roast turkey with pork stuffing and apple cider gravy
- 70g unsalted butter
- 1 onion, finely chopped
- 2 bacon rashers, finely chopped
- 1-2 good-quality pork sausages (100g total), skin removed
- 1 cup (70g) breadcrumbs (made from day-old bread)
- 1 green apple, peeled, coarsely grated
- 1/2 cup (60g) coarsely chopped walnuts
- 2 tablespoons finely shredded sage leaves, plus 8 extra whole leaves
- 1 egg, lightly whisked
- 6kg whole free-range turkey
- 1/4 cup (35g) plain flour
- 1 1/2 cups (375ml) chicken stock
- 1 cup (250ml) dry alcoholic cider
Preheat the oven to 180°C.
Melt 20g butter in a frypan over medium heat until foaming. Add the onion and bacon and cook, stirring, for 5 minutes or until onion softens. Allow to cool.
Transfer the onion mixture to a large bowl. Add sausage meat, breadcrumbs, apple, walnuts, shredded sage and egg, then mix well with your hands until combined. Season with salt and pepper.
Rinse turkey well, then pat dry with paper towel. Fill cavity with stuffing mixture. Tie the legs together with kitchen string and tuck the wings under. Place turkey, breast-side up, in a roasting pan. Run your fingers under the skin of the breast to create a large pocket, taking care not to tear the skin. Arrange the whole sage leaves in a single layer inside the pocket. Melt remaining 50g butter, then brush all over the turkey. Season.
Roast the turkey for 3 hours, basting occasionally with pan juices and covering with foil if browning too quickly, or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a serving platter and loosely cover with foil. Rest for 15 minutes.
Meanwhile, strain the pan juices into a heatproof jug. Stand for 2 minutes, then remove 2 tablespoons fat and place in the roasting pan over medium heat. Add flour and cook, stirring to scrape any brown pieces from the base of the pan, for 1 minute or until bubbling. Gradually add the pan juices, stock and cider and cook, stirring constantly, for 5-6 minutes or until the gravy bubbles and thickens. Season, then strain through a sieve into a heatproof jug. Serve immediately with roast turkey.
- 7kg turkey
- 60g unsalted butter, softened
- 2 cups (500ml) chicken stock
- 1/2 cup (125ml) maple syrup
- 1/2 cup (165g) spiced redcurrant jelly (see note)
- 1/4 cup (60ml) orange juice
- 300ml pure (thin) cream
- Lingonberry jam, to serve (see note)
1.Preheat oven to 180°C. Rinse turkey and pat dry with paper towel. Tie legs together with kitchen string. Brush turkey with butter and season, then place in a large flameproof roasting pan and pour in 1 cup (250ml) stock. Cover with baking paper, then foil and roast for 2 hours.
Meanwhile, combine maple syrup, jelly and juice in a pan over low heat, stirring until jelly dissolves. Keep glaze warm.
Remove foil and paper and baste turkey with glaze. Roast, uncovered, for a further 1 hour, basting every 15 minutes, or until cooked through and skin is golden and caramelised (the juices should run clear when the thigh is pierced with a skewer). Transfer to a platter and rest, loosely covered with foil, while you make the gravy.
4.Place roasting pan over high heat, add remaining glaze and 1 cup (250ml) stock and cook, stirring, for 4-5 minutes until reduced by half. Add cream, reduce heat to medium and cook, stirring, for 2-3 minutes until reduced. Season and strain into a jug. Serve turkey with gravy and jam.
Roast turkey with stuffing
- 4.5-5kg turkey, neck removed
- 1 1/2 cups pancetta, sage & onion stuffing
- 40g unsalted butter, melted
Preheat oven to 200°C.
2.Rinse turkey in cold running water and pat dry, inside and out, with paper towel. Fill cavity and neck pocket with stuffing, tie legs together with kitchen string, then tuck wings under. Place on a lightly greased oven rack inside a large roasting pan. Brush turkey all over with some of the melted butter and season with sea salt and freshly ground black pepper.
3.Pour 2-3 cups (500-750ml) water into pan. Place 2 sheets of foil overlapping on a bench, then lightly grease with some of the butter and use to tightly cover the roasting pan. Roast for 2 hours 20 minutes. Remove foil, brush turkey with remaining butter and add extra water if pan is almost dry. Roast for a further 35-45 minutes, until skin is golden and juices run clear when a skewer is inserted in the thigh (or test using a meat thermometer). Remove turkey from pan and rest, covered loosely with foil, for 15-20 minutes. Use pan juices to make a gravy, if desired.