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Roast Turkey with Stuffing and Giblet Gravy
 

Ideal for Thanksgiving, Christmas and Easter.
The fresh oven-ready Turkey for the average family is 12-16 lb in weight.

Small Turkey: ( under 13 lb/ 6 kg ) 200 C/400 F gas 6 
for 12 min. per pound
( 25 minutes per kg )
Large Turkey: ( over 13 lb/ 6 kg ) 180 C/ 350 F Gas 4 
for 15 min. per pound
( 35 minutes per kg )

1 oven-ready turkey with giblets
3-4 garlic cloves
a few sprigs of rosemary and sage
salt and pepper 
soft unsalted butter 
Stuffing
 

  1. Wash the turkey inside and out, pat dry with kitchen paper towels
  2. season with salt and pepper, inside and out
  3. place the crushed garlic cloves, the rosemary and sage into the cavity of the turkey
  4. put the stuffing in the neck under the skin of the turkey and tuck under
  5. rub over it all over with butter
  6. place on a large greased sheet of foil and cover the turkey completely
  7. place into a preheated oven ( 200 C ) and roast according to weight
  8. for the last hour remove the foil to brown the skin and baste the the turkey frequently
  9. test if the turkey is done by piercing the the thickest part, if the juices run clear it is ready
  10. remove from oven and leave to rest for 15-20 minutes before carving

While the turkey is roasting, prepare the giblet gravy.

Recipe for Giblet Gravy:

giblets (heart, gizzard, liver and neck) from the turkey
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 celery stalk, washed and chopped
some parsley stalks
1-2  cloves of garlic, crushed
2 tablespoons of mushroom stalks, washed and chopped
1 tablespoon tomato purée
1 bay leave
1 tablespoon of oil
salt and pepper
2-3 tablespoons of flour mixed with cold water
1-2 pints of cold water

  1. braise the onion in the oil until glazed
  2. add the carrots, celery, onions, garlic and  giblets and braise
  3. when slightly browned add the tomato purée, parsley stalks and  water
  4. season with salt and pepper
  5. bring to the boil, then let it simmer gently for 2 hours, skimming off any scum which might have formed on top
  6. drain and put aside
  7. when the turkey is ready, remove from oven, drain off the juices and keep the turkey warm
  8. skim any fat from the juices and mix the juices with the gravy
  9. thicken with the flour mixture and bring back to the boil, stirring all the time to prevent the gravy from sticking to the pan
  10. then let it simmer gently for at least 2 minutes 

Serve with Roast Potatoes and Cranberry and Orange Relish, 
absolutely delicious.
 How to carve your Turkey

Bon Appétit

 

 

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