british turkey with tarragon and hazelnuts
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| fat per portion: 7.6g for the turkey and 10.1-8.3g for the stuffing |
| preparation time: 15-20 minutes |
| cooking time: 3 hours 40 minutes |
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| | for the stuffing |
| 1 Tbsp | oil |
| 1 small | onion, peeled and chopped |
| 2 | celery sticks, trimmed and chopped |
| 2 - 3 | garlic cloves, crushed |
| 1 medium | courgette (about 175g/6oz in weight) trimmed and coarsely |
| | grated |
| | 100g4oz toasted hazelnuts, chopped |
| | 175g6oz fresh white breadcrumbs |
| 2 Tbsp | grated lemon rind |
| 2 Tbsp | freshly chopped tarragon |
| | salt and freshly ground black pepper |
| 2 small | eggs |
| 1 - 2 Tbsp | lemon juice |
| |
| | for the turkey |
| | 55kg12lb oven ready turkey, thoroughly thawed if frozen |
| 2 small | lemons, cut into quarters |
| small | bunch fresh tarragon |
| | lemon wedges and fresh tarragon sprigs to garnish |
| |
| | for the sauce |
| 1 small | onion, peeled and finely chopped |
| 1 Tbsp | oil |
| 2 Tbsp | plain flour |
| | 300ml / 1/2 pint medium dry white wine |
| | 150ml14 pint turkey or chicken stock |
| 1 Tbsp | grated lemon rind |
| | few sprigs fresh tarragon |
| | salt and freshly ground black pepper |
| | few drops of gravy browning |
| 2 Tbsp | freshly chopped tarragon |
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| preheat the oven to 190 c/375 f/gas mark 5, 10 minutes before |
| cooking. lightly rinse the turkey and pat dry. heat the oil in a pan |
| and gently saute the onion, celery and garlic for 5 minutes or until |
| the onion has softened. remove from the heat and stir in the remaining |
| ingredients, mixing to a fairly soft consistency with the eggs and the |
| lemon juice |
| use to stuff the neck cavity only, securing the flap over the |
| stuffing with either a skewer or with a trussing needle and fine |
| twine. any extra stuffing can be rolled into balls and cooked round |
| the turkey for the last 20 minutes of cooking time. |
| place the lemon quarters and tarragon sprigs in the turkey body |
| cavity. now weigh the turkey and calculate the cooking time. place |
| upside down in the roasting tin and cook in the oven for the |
| calculated cooking time. (allowing 15 minutes per 450g / 1lb if |
| cooking uncovered or 18 minutes per 450g / 1lb if lightly covered). |
| turn the right way up 30 minutes before the end of cooking time and |
| remove the foil if necessary. (try and avoid opening the oven door too |
| often while cooking). |
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| test if cooked by piercing the thickest part of the thigh with a |
| long clean skewer or knitting needle. if the juices run clear, it is |
| ready, if a little pink then return to the oven and cook a little |
| longer. |
| once cooked remove the turkey from the oven, place on the serving |
| platter, cover with tinfoil and a clean towel and leave for at least |
| 15-20 minutes. this will make the turkey easier to carve. garnish with |
| the lemon wedges and tarragon. |
| meanwhile make the sauce. gently saute the onion in the oil for 5 |
| minutes or until softened. stir in the flour and cook for 2 minutes. |
| stir in the wine, stock, lemon rind and tarragon sprigs, bring to the |
| boil then simmer for 10 minutes. remove from the heat, strain and |
| return to the pan. add seasoning to taste and a few drops of gravy |
| browning to make the sauce a golden colour. |
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| (ID: 75231) Mirror: rec.food.recipes: Tue, Dec 21, 2004 |