Prep the night before

  1. veg for baking tray : giblets, rosemary, chunky carrots, potatoes, sweet potatoes, onion, shallot, 2 satsumas/clementines halved etc
  2. + two large shallots and onion and garlic for cavity, bag and chill overnight
  3. Parboil 9 about 20 mins
    • 2 large Parsnips halved (lengthwise)-unpeeled,
    • 3 baking potatoes, cut into flat chunks
    • 2 sweet potatoes,
    • and 3-4 carrots cut into 2 or 3 chunks
    • Cover and chill overnight
  4. make stuffing and fill loaf tin add butter on top and chill overnight

Xmas day

  1. remove turkey from fridge 2 hours before cooking
  2. Partially Bake veg at 180 (160 fan oven) for 1 hour
    • Bake Carrots in olive oil and clementine juice
    • Bake potatoes rolled in Goose fat, paprika and a little flour + more goose fat in tray, and drain off excess when baked
    • Bake parsnips in butter with a splash of red wine vinegar
  3. MEANWHILE: 
  4. Make stuffing for turkey shoulder
  5. Make cheese sauce
  6. Prepare Turkey 
    •  season, rub on olive oil,
    • arrange 4 pieces of bacon on top
    • arrange 1 piece of bacon on to each leg
    • fill main cavity with shallot carrot and garlic bulb
    • empty veg into baking tray and arrange turkey on top
    • fill turkey shoulder cavity with stuffing and fold skin down well
    • place turkey onto veg in baking tray
    • insert popup
  7. Bake turkey 7+kg for total of  2.5 hours – it popped up at just over 2 1/4 hours, and baked further for 10mins.
    • 1 hour at 180 in fan oven 
    • covered with a small rectangle of foil as bacon had slipped off at 1 hour
    • then for a further 1.15 hour at 160 in fan oven – popper still down
    • then for a further 15 minutes and it had popped.
    • removed turkey from oven placed it in to a different baking tray
    • covered with foil and tea towels
  8. RE- Bake potatoes, carrots parsnips and stuffing for 20 mins
  9. make gravy

For the Gravy

  1. From the tray the turkey was baked in skim off the fat
  2. sprinkle with flour and mix well
  3. place the mixture into a big saucepan and heat and add red wine 
  4. add 1 litre of stock (1 pint not enough in 2020)
  5. mash it all up, 
  6. Sieve it
  7. put cauliflower on to boil for 20mins max
  8. Bring gravy to the boil, season to taste and simmer until baked veg are ready (for 20 mins)
  9. Heat cheese sauce
  10. Make bread sauce
  11. dish out cranberry sauce
  12. Set table with napkins

 

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Filed under: Complete Dinners • Poultry • Sauces