Traditional stuffed British turkey
Sufficient for a 5.5kg/12lb turkey.
Ingredients:
5.5kg/12lb oven ready British Turkey
175g/6oz prepared stuffing of your choice
Salt and freshly ground black pepper
1 onion, peeled and cut into wedges
Small bunch of fresh herbs
50g/2oz softened butter
6 rashers back bacon
Method:
Preheat oven to 180°C, 355°F, Gas Mark 5, 10 minutes before cooking. If using a frozen turkey, ensure it is thoroughly thawed and no ice crystals remain in the body cavity. Remove giblets if necessary. (Use giblets to make stock for gravy). Wipe the turkey inside and out with either a clean damp cloth or kitchen paper. Pat dry.
Using your fingers, carefully lift the skin away from the flesh of the turkey breast, easing the skin by gently placing your forefinger at one side of the neck and pushing upwards. Do a little at a time on each side until the skin is free. Once free, gently smear the prepared stuffing over the flesh then cover with the skin and secure the neck flap with either sewing with fine twine and a trussing needle or skewers.
Season the body cavity then place the onion and fresh herbs inside. Weigh the turkey and calculate the cooking time allowing 20 minutes to the kg plus 90 minutes.
Place in a roasting tin and spread the breast and thighs with the softened butter and place the bacon over the top. Cover loosely with foil and cook in the preheated oven for calculated cooking time. Remove foil for the last 40 minutes of the cooking time.
Continue to cook for the remaining time, basting occasionally with the turkey juices, until cooked and the juices run clear when the thigh is pierced with a skewer. If cooking without foil, turn the turkey over so it is the right way up, again basting occasionally until cooked. (Try to avoid opening the oven door too often during cooking). Add a little of the pan juices to the gravy.
Transfer to a platter, cover loosely with foil or a clean tea towel and leave to rest for at least 15 minutes before carving. Serve with roasted potatoes and parsnips, sprouts and carrots.
Ingredients:
5.5kg/12lb oven ready British Turkey
175g/6oz prepared stuffing of your choice
Salt and freshly ground black pepper
1 onion, peeled and cut into wedges
Small bunch of fresh herbs
50g/2oz softened butter
6 rashers back bacon
Method:
Preheat oven to 180°C, 355°F, Gas Mark 5, 10 minutes before cooking. If using a frozen turkey, ensure it is thoroughly thawed and no ice crystals remain in the body cavity. Remove giblets if necessary. (Use giblets to make stock for gravy). Wipe the turkey inside and out with either a clean damp cloth or kitchen paper. Pat dry.
Using your fingers, carefully lift the skin away from the flesh of the turkey breast, easing the skin by gently placing your forefinger at one side of the neck and pushing upwards. Do a little at a time on each side until the skin is free. Once free, gently smear the prepared stuffing over the flesh then cover with the skin and secure the neck flap with either sewing with fine twine and a trussing needle or skewers.
Season the body cavity then place the onion and fresh herbs inside. Weigh the turkey and calculate the cooking time allowing 20 minutes to the kg plus 90 minutes.
Place in a roasting tin and spread the breast and thighs with the softened butter and place the bacon over the top. Cover loosely with foil and cook in the preheated oven for calculated cooking time. Remove foil for the last 40 minutes of the cooking time.
Continue to cook for the remaining time, basting occasionally with the turkey juices, until cooked and the juices run clear when the thigh is pierced with a skewer. If cooking without foil, turn the turkey over so it is the right way up, again basting occasionally until cooked. (Try to avoid opening the oven door too often during cooking). Add a little of the pan juices to the gravy.
Transfer to a platter, cover loosely with foil or a clean tea towel and leave to rest for at least 15 minutes before carving. Serve with roasted potatoes and parsnips, sprouts and carrots.
Sticky turkey kebabs
Serves: 4
Preparation time: 10 minutes (plus marinating time)
Cooking time: 6-8 minutes
Ingredients:
500g/1lb 2oz British turkey diced turkey thighs
2tbsp tomato ketchup
1tbsp American or Dijon mustard
2tsp black treacle
1tbsp white wine vinegar
2tbsp sunflower oil
2 green peppers, deseeded and cut into chunks
1 red onion, peeled, cut into chunks and layers separated
Method:
In a bowl, mix together the ketchup, mustard, treacle, vinegar and oil until smooth.
Thread the turkey meat on to 8 skewers alternately with the chunks of pepper and onion and lay the kebabs side by side in a shallow dish. Spoon or brush the marinade over the turkey, turning the kebabs over so both sides of the meat are coated.
Cover the dish with cling film and leave in a cool place for 3-4 hours or until ready to cook.
Barbecue the kebabs for 6-8 minutes or until the turkey is cooked and the vegetables scorched at the edges, brushing any remaining marinade over the turkey as they cook.
Serve hot with relishes and a selection of salads – a potato salad goes particularly well with the kebabs.
Tip: If using wooden skewers, soak them for 30 minutes in cold water first to prevent them catching fire on the barbecue. Although the kebabs won’t be cooked for several hours, covering the dish with cling film will prevent the skewers drying out.
Preparation time: 10 minutes (plus marinating time)
Cooking time: 6-8 minutes
Ingredients:
500g/1lb 2oz British turkey diced turkey thighs
2tbsp tomato ketchup
1tbsp American or Dijon mustard
2tsp black treacle
1tbsp white wine vinegar
2tbsp sunflower oil
2 green peppers, deseeded and cut into chunks
1 red onion, peeled, cut into chunks and layers separated
Method:
In a bowl, mix together the ketchup, mustard, treacle, vinegar and oil until smooth.
Thread the turkey meat on to 8 skewers alternately with the chunks of pepper and onion and lay the kebabs side by side in a shallow dish. Spoon or brush the marinade over the turkey, turning the kebabs over so both sides of the meat are coated.
Cover the dish with cling film and leave in a cool place for 3-4 hours or until ready to cook.
Barbecue the kebabs for 6-8 minutes or until the turkey is cooked and the vegetables scorched at the edges, brushing any remaining marinade over the turkey as they cook.
Serve hot with relishes and a selection of salads – a potato salad goes particularly well with the kebabs.
Tip: If using wooden skewers, soak them for 30 minutes in cold water first to prevent them catching fire on the barbecue. Although the kebabs won’t be cooked for several hours, covering the dish with cling film will prevent the skewers drying out.
British turkey Jambalaya
Serves: 4
Preparation time: 10-12 minutes
Cooking time: 25 minutes
Ingredients:
1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers back bacon, chopped
175g/6oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts
Method:
1. Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.
2. Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.
3. Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.
4. Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).
Preparation time: 10-12 minutes
Cooking time: 25 minutes
Ingredients:
1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers back bacon, chopped
175g/6oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts
Method:
1. Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.
2. Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.
3. Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.
4. Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).
British turkey and coconut korma
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
2tbsp oil
675g / 1 1/2lb turkey breast steaks, cut into small chunks
1 onion, peeled and finely chopped
1tsp ground coriander
1tsp ground cumin
1tsp ground turmeric
2.5ml / 1/2tsp chilli powder
2.5cm / 1in piece of root ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
230g can chopped tomatoes
2 courgettes, trimmed and sliced
50ml / 2fl oz water
5ml / 1tsp cornflour
150ml / 1/4 pt soured cream
50g / 2oz creamed coconut, grated
Salt and freshly ground pepper
chopped fresh coriander, to garnish
Method:
1. Heat the oil in a large frying pan and fry the turkey in batches until lightly browned. Remove and reserve.
2. Add the onion to the pan and fry until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and garlic, and fry gently for 2 minutes.
3. Add the tomatoes, courgettes and water and return the turkey to the pan. Cover and simmer gently for 15 minutes.
4. Stir the cornflour into the soured cream until evenly mixed and bring back to simmering point. Stir in the coconut and seasoning. Heat gently until the coconut melts.
5. Serve sprinkled with freshly chopped coriander, accompanied by rice, naan bread and chutney.
Cooking time: 30 minutes
Ingredients:
2tbsp oil
675g / 1 1/2lb turkey breast steaks, cut into small chunks
1 onion, peeled and finely chopped
1tsp ground coriander
1tsp ground cumin
1tsp ground turmeric
2.5ml / 1/2tsp chilli powder
2.5cm / 1in piece of root ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
230g can chopped tomatoes
2 courgettes, trimmed and sliced
50ml / 2fl oz water
5ml / 1tsp cornflour
150ml / 1/4 pt soured cream
50g / 2oz creamed coconut, grated
Salt and freshly ground pepper
chopped fresh coriander, to garnish
Method:
1. Heat the oil in a large frying pan and fry the turkey in batches until lightly browned. Remove and reserve.
2. Add the onion to the pan and fry until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and garlic, and fry gently for 2 minutes.
3. Add the tomatoes, courgettes and water and return the turkey to the pan. Cover and simmer gently for 15 minutes.
4. Stir the cornflour into the soured cream until evenly mixed and bring back to simmering point. Stir in the coconut and seasoning. Heat gently until the coconut melts.
5. Serve sprinkled with freshly chopped coriander, accompanied by rice, naan bread and chutney.
Boned turkey breast en croute with mushroom and pepper stuffing
An excellent dish for a dinner party or family celebration as it can be prepared ahead ready to go into the oven. Leave the stuffed turkey breast to cool completely before you wrap it in the puff pastry.
Serves: 8
Preparation time: 30 minutes (plus cooling & chilling)
Cooking time: 1 hour 50 minutes
Ingredients:
2 x 500g/1lb 2oz British Turkey boneless turkey breasts
2tbsp olive oil, plus extra for greasing
125g/4 1/2oz portobello mushrooms, peeled and finely chopped (or white cap mushrooms)
1/2 red pepper, deseeded and finely chopped
3tbsp chopped fresh parsley
100g/4oz fresh breadcrumbs
1 egg, beaten
Salt and black pepper
550g/1 1/2lb ready to use puff pastry
Milk or beaten egg, to glaze
Method:
Heat the oil in a pan and add the mushrooms. Fry for 5 minutes, then add the red pepper and cook for a further 2-3 minutes.
Remove from the heat and transfer to a bowl. Stir in the parsley, breadcrumbs, beaten egg and seasoning and leave to cool.
Preheat the oven to 180C/350F/Gas 4.
Spread a large sheet of foil in the work surface and brush with olive oil. Place one turkey breast in the centre, cut side up and spread with the stuffing, pressing it down in an even layer. Lay the second breast on top, cut side down.
Wrap the foil around the turkey, folding the edges over to make a tight seal. Lift into a shallow roasting tin and cook in the oven for 1 1/4 hours. Leave to cool before unwrapping the turkey.
Roll out about one-third of the pastry to an oblong, lift on to a baking sheet and place the turkey in the centre – the pastry should be large enough to leave a border of about 2.5cm/1in all around.
Roll out the rest of the pastry large enough to cover the turkey, brushing the pastry edges with milk or beaten egg and pressing them together to seal. Decorate the parcel with any pastry trimmings, brushing these with milk or beaten egg to fix in place.
Chill for 30 minutes or until ready to cook.
Preheat the oven to 200C/400F/Gas 6. Brush the pastry with milk or beaten egg to glaze and bake for about 25 minutes or until puffed and golden brown. Serve with a selection of vegetables.
Tip: when cooking the pastry-wrapped turkey, use a baking sheet with a lip or a shallow roasting tin to prevent any juices that run out burning on the bottom of the oven.
Serves: 8
Preparation time: 30 minutes (plus cooling & chilling)
Cooking time: 1 hour 50 minutes
Ingredients:
2 x 500g/1lb 2oz British Turkey boneless turkey breasts
2tbsp olive oil, plus extra for greasing
125g/4 1/2oz portobello mushrooms, peeled and finely chopped (or white cap mushrooms)
1/2 red pepper, deseeded and finely chopped
3tbsp chopped fresh parsley
100g/4oz fresh breadcrumbs
1 egg, beaten
Salt and black pepper
550g/1 1/2lb ready to use puff pastry
Milk or beaten egg, to glaze
Method:
Heat the oil in a pan and add the mushrooms. Fry for 5 minutes, then add the red pepper and cook for a further 2-3 minutes.
Remove from the heat and transfer to a bowl. Stir in the parsley, breadcrumbs, beaten egg and seasoning and leave to cool.
Preheat the oven to 180C/350F/Gas 4.
Spread a large sheet of foil in the work surface and brush with olive oil. Place one turkey breast in the centre, cut side up and spread with the stuffing, pressing it down in an even layer. Lay the second breast on top, cut side down.
Wrap the foil around the turkey, folding the edges over to make a tight seal. Lift into a shallow roasting tin and cook in the oven for 1 1/4 hours. Leave to cool before unwrapping the turkey.
Roll out about one-third of the pastry to an oblong, lift on to a baking sheet and place the turkey in the centre – the pastry should be large enough to leave a border of about 2.5cm/1in all around.
Roll out the rest of the pastry large enough to cover the turkey, brushing the pastry edges with milk or beaten egg and pressing them together to seal. Decorate the parcel with any pastry trimmings, brushing these with milk or beaten egg to fix in place.
Chill for 30 minutes or until ready to cook.
Preheat the oven to 200C/400F/Gas 6. Brush the pastry with milk or beaten egg to glaze and bake for about 25 minutes or until puffed and golden brown. Serve with a selection of vegetables.
Tip: when cooking the pastry-wrapped turkey, use a baking sheet with a lip or a shallow roasting tin to prevent any juices that run out burning on the bottom of the oven.
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