Roast R oast Turkey Turkey
with wi t Leek, Apricot th Apricot and an nd Chestnut Chestnut Stuffi Stuffing ffing
Serves 88-10 10
R Ready eady in a approx pprox 4½ 4 hours, pl plus us resting tim time me
Roa Roasting asting the tur key in a ’ten t’ of of turkey ’tent’ bu tttered foil foil will will buttered k p it it mo ist and eep keep moist su cc culent. A lways succulent. Always a llow time ffor or the allow coo oked bir d to cooked bird rrest estt in a warm plac ce before before place carv ving. carving.
IIngredients: ngredients: •
100g butter
•
1 tbsp olive oil
•
1 leek, trimmed and chopped
•
2 shallots, SHHOHG DQG ÀQHO\ SHHOHG DQG ÀQHO\ chopped
•
J UHDG\ WR HDW dried apricots, ÀQHO\ FKRSSHG
•
150g fresh white breadcrumbs
•
100g cooked FKHVWQXWV ÀQHO\ chopped
•
WEVS IUHVK WK\PH WEVS IUHVK WK\PH leaves
•
NJ RYHQ UHDG\ NJ RYHQ UHDG\ WXUNH\ JLEOHWV WXUNH\ JLEOHWV removed
•
16 cocktail sausages
•
4 rashers smoked VWUHDN\ EDFRQ
•
Fresh herbs, to garnish
+HDW KDOI WKH EXWWHU DQG WKH ROLYH RLO LQ D IU\LQJ SDQ DQG IU\ WKH OHHN DQG +HDW KDOI WKH EXWWHU DQG WKH ROLYH RLO LQ D IU\LQJ SDQ DQG IU\ WKH OHHN DQG s hallots ffor or 6 -7 m inutes u ntil s oftened. R emove ffrom rom tthe he h eat a nd s tir iin n shallots 6-7 minutes until softened. Remove heat and stir WWKH DSULFRWV EUHDGFUXPEV FKHVWQXWV DQG KDOI WKH WK\PH OHDYHV 6HDVRQ KH DSULFRWV EUHDGFUXPEV FKHVWQXWV DQG KDOI WKH WK\PH OHDYHV 6HDVRQ ZHOO ZLWK VDOW DQG IUHVKO\ JURXQG EODFN SHSSHU DQG OHDYH WR FRRO Z HOO ZLWK VDOW DQG IUHVKO\ JURXQG EODFN SHSSHU DQG OHDYH WR FRRO P reheat tthe he oven oven to to 1 90°C/170°C ffan/gas an/gas 5. 5. L ine a llarge arge rroasting oasting tin tin Preheat 190°C/170°C Line Z LWK EXWWHUHG IRLO 8VH DERXW RQH WKLUG RI WKH VWXIÀQJ PL[ WR VWXII WKH QHFN ZLWK EXWWHUHG IRLO 8VH DERXW RQH WKLUG RI WKH VWXIÀQJ PL[ WR VWXII WKH QHFN H QG RI WKH WXUNH\ SUHVV WKH UHVW RI WKH VWXIÀQJ LQ D VKDOORZ RYHQSURRI HQG RI WKH WXUNH\ SUHVV WKH UHVW RI WKH VWXIÀQJ LQ D VKDOORZ RYHQSURRI G LVK WR FRRN VHSDUDWHO\ :HLJK WKH VWXIIHG WXUNH\ DQG FDOFXODWH WKH H GLVK WR FRRN VHSDUDWHO\ :HLJK WKH VWXIIHG WXUNH\ DQG FDOFXODWH WKH c ooking ttime ime - a llow 2 0m inutes p er 4 50g p lus 2 0m inutes. P lace tthe he cooking allow 20 minutes per 450g plus 20 minutes. Place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c lear w hen a s kewer iis s iinserted nserted iinto nto tthe he tthickest hickest p art o ne tthigh. high. IIff tthe he clear when skewer part off o one MMXLFHV VWLOO UXQ VOLJKWO\ SLQN UHWXUQ WKH WXUNH\ WR WKH RYHQ IRU D IXUWKHU XLFHV VWLOO UXQ VOLJKWO\ SLQN UHWXUQ WKH WXUNH\ WR WKH RYHQ IRU D IXUWKHU 2 0m inutes tthen hen c heck a gain. 20 minutes check again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iin n tthe he o ven ffor or 2 0-25 m inutes u ntil g olden a nd c ooked tthrough. hrough. D rizzle a oven 20-25 minutes until golden and cooked Drizzle F RXSOH RI VSRRQIXOV RI MXLFHV IURP WKH WXUNH\ RYHU WKH VWXIÀQJ LQ WKH GLVK FRXSOH RI VSRRQIXOV RI MXLFHV IURP WKH WXUNH\ RYHU WKH VWXIÀQJ LQ WKH GLVK a nd c ook iin n tthe he o ven a he s ame ttime ime a s tthe he b acon-wrapped s ausages and cook oven att tthe same as bacon-wrapped sausages ffor or 2 0m inutes. 20 minutes. 6 HUYH WKH WXUNH\ RQ D ODUJH ZDUPHG SODWWHU ZLWK WKH EDFRQ ZUDSSHG 6HUYH WKH WXUNH\ RQ D ODUJH ZDUPHG SODWWHU ZLWK WKH EDFRQ ZUDSSHG V DXVDJHV DQG JDUQLVKHG ZLWK IUHVK KHUEV 6HUYH WKH H[WUD VWXIÀQJ J VDXVDJHV DQG JDUQLVKHG ZLWK IUHVK KHUEV 6HUYH WKH H[WUD VWXIÀQJ V HSDUDWHO\ DORQJ ZLWK DOO WKH XVXDO IHVWLYH YHJHWDEOHV VHSDUDWHO\ DORQJ ZLWK DOO WKH XVXDO IHVWLYH YHJHWDEOHV
TIP TI IP
The
) RU D TXLFN JUDY\ VLPPHU WKH URDVW WXUNH\ MXLFHV ZLWK D VSODVK RI UHG )RU D TXLFN JUDY\ VLPPHU WKH URDVW WXUNH\ MXLFHV ZLWK D VSODVK RI UHG Z LQH DQG D FRXSOH RI VSRRQIXOV RI UHGFXUUDQW MHOO\ ZLQH DQG D FRXSOH RI VSRRQIXOV RI UHGFXUUDQW MHOO\ THIS PAGE IS SPONSORED BY
BRITISH HAMPER Company
Luxury British gifts Deliverd worldwide www.britishhamper.com T: 01522 581 581