INGREDIENTS

INSTRUCTIONS

1 Preheat the oven to 230C/450F/Gas 8. Place the sausagemeat in a large
bowl with the chestnuts, parsley and egg. Add enough breadcrumbs to bind
with plenty of seasoning and mix until the mixture comes together.
2 Remove the wishbone from the turkey (if your butcher hasn't already), lay
the turkey on its side and crush the bird to crack the backbone, giving a
square shape.
3 Spoon the stuffing into the neck of the turkey and loosely fill to ensure
the heat penetrates the centre more quickly. Sew up the neck or use skewers
or cocktail sticks.
4 Extra stuffing can be baked separately in a foil covered ovenproof dish
on the shelf underneath the turkey for about an hour.
5 Place the oil in a large roasting tin and heat in the oven for five
minutes. Lift the turkey into the roasting tin, arranging so that one leg
is resting on the bottom of the tray to get direct heat.
6 Season and dot the skin liberally with butter. Roast for 30 minutes,
reduce the heat to 200C/400F/Gas 6 and cook for 30 minutes, turn over and
cook for another hour, basting regularly.
7 Place the turkey onto its back, baste and cook for another 15-30 minutes
(covering with foil if it begins to brown too quickly) or until the juices
run clear when a fine skewer is inserted into the thickest part of the
thigh. If the juices are not clear, return to the oven and cook for 15
minutes, then test again. Rest on a warmed serving platter in a warm place
for 15-30 minutes. Slice and serve with the Aubergine & Mustard Celeriac
Bakes.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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