Preparing the Roast Bronze Free-range Turkey with Traditional Pork, Sage and Onion Stuffing
Even if you've never cooked a turkey in your life, it's easy as long as you follow Delia's recipe to the letter…
Serves 8 (with plenty left over)
|1 x 14 lb (6.3 kg) bronze free-range turkey, oven-ready, at room temperature|
|Traditional Pork, Sage and Onion Stuffing (see link below), at room temperature|
|6 oz (175 g) butter, softened|
|8 oz (225 g) fat streaky bacon|
|Salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a large roasting tin, some extra-wide turkey foil and a small skewer.|
To stuff the turkey, loosen the skin with your hands and pack as much of the stuffing into the neck end as you can, pushing it up between the flesh and the skin towards the breast – but not too tightly as it will expand during the cooking. Press it gently to make a nicely rounded end, then tuck the neck flap under the bird’s back and secure with a small skewer. Any leftover stuffing can go into the body cavity of the turkey.
Next, arrange 2 large sheets of foil across your roasting tin, one widthways and the other lengthways (no need to butter them), then lay the turkey on its back in the centre and rub it generously all over with the butter, making sure the thighs are particularly well covered. Season well with salt and pepper, and lay the bacon over the breast with the rashers overlapping each other.
Now wrap the turkey loosely in the foil: the parcel must be firmly sealed but roomy enough to provide an air space around most of the upper part of the bird. So bring one piece up and fold both ends over to make a pleat along the breastbone. Then bring the other piece up at both ends and crimp and fold to make a parcel.Note: Follow the Christmas Day time plan for instructions on how to cook the turkey and its accompaniments.
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This is a wonderful recipe for stuffing the turkey as the sausagemeat and onion both add moisture to the bird while it's cooking. And sage is the ideal herb with pork, so is the obvious choice here.
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