Makes: Turkey to Feed 16 for a large turkey like this.
Sides feed 6-8. So double up for 16 people,
Prep Time: 24 Hrs broken up
Cook time: 4-5 Hrs depending on size of Turkey (less for a smaller one)
Things you need:
Turkey Brine
1.5 Lemons Zest & Juice
2 Clementines Sliced
2 Cinnamon Sticks
5 Star Anise
0.5 Tbsp Cloves
5 Cardamom Pods
1 Tbsp Fennel Seed
1.5 Tbsp Coriander Seed
4 Bay Leaf
1 Cup Sea Salt
1/2 Cup Brown Sugar
7 Cloves Garlic
4-5 Sprigs each Hard Herbs (your choice)
3 Litres Water
8 Cups Ice
250 ml Pressed Apple Juice
Bunch Parsley
5 Sprigs Tarragon
Turkey
Whole Turkey. I used a 8.715kg one!
110g Unsalted Butter Softened
Few sprigs each of robust herbs rosemary, Thyme etc
Bunch Parsley
1 Red Onion peeled and quartered
Clementine cut in half
Salt & Pepper to Taste
Trivet Vegetables for Turkey
3 sticks celery sliced
2 large carrots sliced
1 large onion rough dice
1 head garlic broken up
Bunch of robust herbs. Your choice
Turkey Neck
Gravy
Turkey resting Juices
Turkey Giblets
4 Tbsp All Purpose Flour
1 Litre Chicken stock
Seasoning to taste
Duck Fat Roast Potatoes
1.2 Kg Russet Potatoes
200ml Duck Fat
3 Garlic Cloves
Few Sprigs Herbs (rosemary, thyme, sage)
Salt & Pepper to taste
Pork Apricot Stuffing
500g Ground Pork
50g Ground rolled Oats
125g Dried Apricots diced
50g Walnuts crushed
Bunch Parsley chopped
Fresh Nutmeg
Seasoning to taste
Buckwheat & Squash Side
1 Butternut Squash sliced 1/2 inch
2 Tbsp Olive Oil
1 Tbsp each Ground Cumin, Fennel, Coriander seed
2 Tbsp Maple Syrup
Seasoning to taste
100g Kasha Buckwheat
800ml Water
Few Splashes of red wine vinegar
1 Heaped Tbsp Raw Honey
4 Tbsp Goats cheese
1 Tbsp Snipped or cut Chives
Squeeze of Lemon juice
Seasoning to taste
Brussel Sprouts with Bacon & Maple
500 Whole Brussel Sprouts
200g Cooked crumbled bacon
Bunch of sage
2 Tbsp Maple Syrup
Seasoning to taste
Cranberry Sauce
1 Cup (250ml) Fresh pressed Apple Juice
80g White Sugar
1 Stick Cinnamon
12oz (385g) Fresh Cranberries
Good Pinch of Salt
Steps
Prepare the turkey as per video and place on trivet of veg and roast according to the size of your turkey. First 30 mins at 425 F then drop down 350F. Rough roasting guide is 35 mins per kg / 2.2 pound of turkey weight. Temperature probe is best to check if your turkey is cooked. Breast wants to be 155F - 160F. Thigh wants to be 165F - 175F. The temperature will go higher than this once it rests. Rest for 1-2 hours ideally. cold water for 10 mins. Take out and dry thoroughly, inside and out.
Prepare the turkey as per video and place on trivet of veg and roast according to the size of your turkey. First 30 mins at 425 F then drop down 350 F. Rough roasting guide is 35 mins per kg / 2.2 pound of turkey weight. Temperature probe is best to check if your turkey is cooked. Breast wants to be 155 F - 160 F. Thigh wants to be 165 F - 175 F. The temperature will go higher than this once it rests. Rest for 1-2 hours ideally. cold water for 10 mins. Take out and dry thoroughly, inside and out.
Prepare and cook Roast potatoes as per video. Remember to infuse the duck fat first. You can air dry them on a rack in the fridge 24 hours before cooking. That gives an even crisper crust. Roast at 425 F 45 mins - 1 Hr.
Prepare stuffing as per video and cook at 425 F for 20-30 mins until golden brown and firm to the touch.
Make cranberry sauce as per video. Can be made days in advance.
Roast squash and make buckwheat as per video. Finish off as per video. Serve room temp.
Cook Brussel sprouts for 5-8 mins on low simmer until almost cooked place in ice water afterwards. Can be done day before. Finish off as per video.
Make gravy as per video
Tips
Lots of this can be done the day before and in some case a few days before. That way you are only reheating and cooking the potatoes and gravy on the day. Oh and carving the turkey of course.
When the Turkey is resting you can finish off the gravy and sides in the oven.
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