Thursday, December 15, 2011
Not your traditional Turkey but an absolute must for any of those with a fear of carving. By removing the bones and rolling the meat with the stuffing, it becomes easy to slice. Your butcher will happily bone and roll the turkey for you, just be sure to bring the prepared stuffing with you and they can pop it in for you, tie it up tight and send you home with a perfect little packet. I love the combination of maple, orange, smoked bacon and apple, but you can easily adapt this with your own favourite flavours.
4.5kg boned and rolled Turkey
50g of soft butter
75ml of maple syrup
Juice of one orange
Sea salt and ground black pepper
For the stuffing:
30g of butter
150g of smoked streaky bacon
1 medium onion, finely chopped
250g of breadcrumbs
400g of cooking apples, peeled cored and chopped into small cubes
Zest of one orange
To prepare the stuffing melt the butter in a large frying pan over a medium high heat and when it begins to foam add in the streaky bacon and fry for 3-4 minutes. Add in the onions and fry for a further 4-6 minutes until soft.
Add in the apple and fry for a further 3 minutes. Remove from the heat and stir through the bread crumbs. orange zest and season with sea salt and ground black pepper. Allow to cool before covering and storing in the fridge until you are ready to use it.
Once you’ve brought your stuffing down to the butcher and he has stuffed and rolled the turkey, place it in a large roasting tray and rub with the butter. Season generously with sea salt and ground black pepper.
Preheat the oven to 190˚C.
Roast the turkey until a meat thermometer reads 150˚F for approximately 2 1/2 hours. If the skin is looking too brown, just cover with tin foil.
Whisk together the orange juice and maple syrup and pour a little over the bird every now and then to baste.
Save half the mix to add to the gravy.
Remove the turkey from the oven and brush with maple syrup and place back in the oven until a meat thermometer reads 160˚F about 20 minutes more.
Place the bird on a chopping board with deep grooves and cover with tin foil.
Scrape the juices from the bottom of the roasting tin into a small sauce pan along with the remaining maple syrup and orange juice and bring to a steady simmer until it reduces a little.
Sliced up the bird and serve with the hot gravy.
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