INGREDIENTS

INSTRUCTIONS

Cut the red stems off the chard leaves. Finely chop the stems, mix
them in a small bowl with the vinegar and marinate for 2 hours.
Reserve the leaves separately.  To make a turkey stock for the gravy:
Heat the oil in a large skillet  on low heat and fry the chopped onion
until soft - about 10 minutes.  Add the turkey wings, neck, gizzard and
heart and the apple and  orange juice, bring to a boil, reduce the heat
and simmer, uncovered  for 1 hour. This should yield 2 cups stock.
Strain and set aside.  Pre heat the oven to 165C. Rinse the turkey and
its cavity  thoroughly. Dust the top of the bird with flour. Stuff the
cavity  with the clove studded onion, orange and fresh herbs. Tuck the
drumsticks back into the metal clip (often provided with the bird),  or
tie the legs with string. Put on a rack in a roasting pan, add the
water, and roast for 2 1/2 hours, or until the internal temperature  of
the thigh is 77C. Check every half hour, and if the pan is dry,  add
another 1/2 cup of water. Remove from the oven and let stand  about 20
minutes before carving.  After the turkey has been cooking for 1 1/2
hours, place the sweet  potatoes in the oven with the turkey and bake
for 40 minutes. Remove  and peel off the skin. Mash them in a small
bowl and keep warm until  ready to serve, or simply cut in half.  Pour
the chopped chard stalks and vinegar marinade into a small pan.  Over
low heat, stir in the cranberry jelly until completely  incorporated
and just heat through - about 5 minutes. Don't cook the  jelly until it
becomes syrupy. Remove from the heat and transfer to a  small serving
bowl.  To complete the gravy: Put the roasting tin full of turkey
cooking  juices on a stovetop burner on medium heat. Pour in the
turkey/apple/orange stock, scraping the pan until you have stirred in
all the flavour filled pan residue. Strain in a fat separator cup,
allowing the fat to rise to the top ~ about 5 minutes.  Pour the
separated turkey juice from the strainer cup into a medium  saucepan,
making sure not to include any of the separated fat, and  heat through
to the boil. Remove from the heat, stir in the arrowroot  slurry,
return to the heat and stir thickened over low heat - about  30
seconds. Remove from the heat and set aside.  Place the reserved chard
leaves in a steamer, cover, and cook for 4  minutes. Remove from the
heat and set aside.  To serve: Carve the turkey into thin slices, put 3
on each dinner  plate and ladle with the gravy. Spoon a mound of sweet
potatoes and  chard on the side and garnish with the Swiss chard
relish.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3005
Calories From Fat: 327
Total Fat: 37.6g
Cholesterol: <1mg
Sodium: 2992.4mg
Potassium: 10259.2mg
Carbohydrates: 614.8g
Fiber: 50g
Sugar: 284.3g
Protein: 76.5g