| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Turkey; (3.5kg), skin |
|
|
; removed |
| 1 |
|
Lemon; juice of |
| 1 1/2 |
ts |
Salt |
| 3 |
oz |
Whole milk natural yoghurt |
| 1 1/2 |
tb |
Garlic paste |
| 1 1/2 |
ts |
Ginger paste |
| 2 |
ts |
Garam masala |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Chilli powder or to taste |
| 2 |
fl |
Sunflower oil |
| 5 |
fl |
Dry white wine |
| 2 |
oz |
Butter; melted |
| 1 |
lb |
Minced chicken |
| 1 |
ts |
Salt |
| 1 |
ts |
Garlic paste |
| 1 |
ts |
Ginger paste |
| 1 |
ts |
Garam masala |
| 1/2 |
ts |
Freshly milled black pepper |
| 2 |
tb |
Chopped fresh coriander leaves |
| 1 |
tb |
Chopped fresh mint leaves or 1tsp dried |
|
|
; mint |
| 1 |
tb |
Besan; (chick pea flour) |
| 1 |
tb |
Chopped chives |
| 2 |
fl |
Dry white wine |
|
|
Salt and pepper to taste |
INSTRUCTIONS
STUFFING
GRAVY
Skin the turkey and lay on its back. Make 3 deep incisions right across
each breast, the outer and inner legs and the thighs and wings.Rub the
lemon juice and salt all over the turkey and set aside for 30 minutes.
Mix all the ingredients together for the marinade, except the wine and
butter, and pour over the bird. Rub it well into the slits, turn over and
rub the marinade on the back. Transfer the bird to a large dish, cover with
foil or cling film and refrigerate for 36-48 hours. Leave at room
temperature overnight on Christmas Eve.
Just before you put the bird in the oven, mix all the ingredients for the
stuffing together and fill the stomach cavity with this. Tie up the bird
securely with string and place it on a deep roasting tin, breast side down.
Pour 7floz hot water into the tin (but not over the bird) and cover with
foil, making sure that the foil does not touch the bird. Make sure it is
completely sealed by folding the foil well into the edges of the roasting
tin. Cook the bird just below the centre of a pre-heated oven (200C, 400F,
gas mark 7) for 45 minutes. Reduce the temperature to 180C, 350F, gas mark
3 and cook for a further 45 minutes.
Remove the foil and carefully turn the bird over on its back. Pour the wine
evenly all over, taking particular care to moisten the breast meat and
legs. Cook for 10 minutes, then baste generously with the melted butter.
Cook for a further 30 minutes basting every 10 minutes with the pan juices.
Remove from the heat and allow to rest for 10-15 minutes.
Transfer the turkey to a serving plate and strain off all the cooking
juices from the tin into a measuring jug. You should have approximately
15floz of cooking juice, but if not, make it up to this amount by adding
cold water.
Make a paste of the chick pea flour with a little water and blend it into
the turkey stock. Cook over a medium heat, beating it with a wire beater to
prevent lumps forming. Add the wine and chives, cook for a further minute
or so. Season to taste and remove from the heat.
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