Festive Christmas recipes > Roast turkey with apricot stuffing and honey glaze

Ingredients >
1 x 5 kg Bronze turkey, with giblets and the wish bone removed
2 Large carrots, peeled
1 Large onion, peeled
2 Sticks of celery
1 Leek
2 Bay leaves
2 Organic chicken stock cubes (Kallo)
½ Bottle dry white wine
½ Pint cold water
Salt and freshly ground black pepper
2oz Melted butter
2 Teaspoons cornflour
4 Teaspoons cold water

Method >
There really are only two ways to cook a turkey. Roasted and part roast and part steam, the latter I prefer for two reasons.
 
One is that not only does the bird cook much quicker, but also the meat stays very juicy and succulent.
 
The next thing to worry about is the stuffing, traditionally the neck is filled with one stuffing, and the cavity filled with another.
 
I just like to fill the cavity with one stuffing, the important point to remember is always stuff the turkey when it is fully defrosted, and make sure to cook through well.

Once the bird is cooked then simply glaze with the honey, lemon and mustard.

Serves: 8-10.

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