Roast Turkey & Homemade Stuffing2016-12-10
Turkeys are sold sliced and ground, as well as “whole” in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken it can be used as a substitute. Ground turkey is sold just as ground beef, and is frequently marketed as a healthy alternative to beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.
Portion Size: 6-10
1. Place the bird on its side in a baking tray and place the stuffing in the neck end only, baste with oil and place it in an oven at 200°C for 30 minutes then turn it over onto the other side and roast for a further 2 hours , basting occasionally.
2. Place the bird onto its back and continue to roast until it is cooked. It is important to baste regularly. If the skin is colouring too quickly cover it with either cooking foil or greaseproof paper. When the turkey is cooked, the juices will run white and the flesh will be firm to the touch.
3. Allow the turkey to rest for 10 minutes prior to carving.
4. Make a roast gravy using the residue from the cooking process.
6. Serve a portion of white and dark meat together on a dish garnished with chipolata bacon rolls.
7. Serve the roast gravy and cranberry sauce separately.
1. Allow 120 gm per portion.
2. The stuffing may be varied with the addition of sausage meat
3. Chestnut stuffing may be used in place of parsley and thyme stuffing.
4. Allow two chipolata sausages bacon rolls.
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