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Christmas turkey with all the trimmings

Name: Christmas turkey recipe with all the trimmings
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 4.5kg whole turkey; 3L chicken stock; 2 cups (500ml) white wine; 1/2 onion, chopped; 1 garlic bulb, halved crossways; 1/2 bunch thyme; 3 bay leaves; 1 bunch sage, leaves picked; 1kg kipfler potatoes, scrubbed; 6 small parsnips; 8 brown eschalots, peeled; 2 bunches baby (Dutch) carrots, trimmed; 1/2 cup (125ml) olive oil; 100g fresh breadcrumbs; 100g unsalted butter, chopped; 1/2 onion, finely chopped; 3 garlic cloves, crushed; 2 tbs finely chopped sage; 250g pork and fennel sausages, casings removed; Finely grated zest of 1 lemon

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2h 30m

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Dec 01, 2017

Feeling the festive spirit, Colin Fassnidge swaps top billing with Anthony Puharich (for one month only!) so our butcher can show off his skills.

4.5kg whole turkey
3L chicken stock
2 cups (500ml) white wine
1/2 onion, chopped
1 garlic bulb, halved crossways
1/2 bunch thyme
3 bay leaves
1 bunch sage, leaves picked
1kg kipfler potatoes, scrubbed
6 small parsnips
8 brown eschalots, peeled
2 bunches baby (Dutch) carrots, trimmed
1/2 cup (125ml) olive oil

Sage and sausage stuffing

100g fresh breadcrumbs
100g unsalted butter, chopped
1/2 onion, finely chopped
3 garlic cloves, crushed
2 tbs finely chopped sage
250g pork and fennel sausages, casings removed
Finely grated zest of 1 lemon

Method

1.

For stuffing, place all the ingredients in a food processor and pulse until well combined, then set aside.
2.

Using a sharp knife, carefully separate the marylands from turkey and chill until required. Remove wings to be left with just the turkey breast on the bone (the crown). Place crown, breast-side down, in a large stockpot. Add stock, wine, onion, garlic, thyme, bay leaves and half the sage. Place over high heat and bring to the boil, then reduce to a simmer and cook, partially covered, for 12 minutes. Completely cover with a lid, remove from heat and stand for 2 hours or until crown is cooked through.
3.

Meanwhile, preheat the oven to 200°C. Grease a roasting pan and line with baking paper. Place potatoes, parsnips and eschalots in a large saucepan and add enough water to just cover. Place over high heat and bring to the boil, then drain well. Transfer to prepared pan, add carrots and 1/4 cup (60ml) oil, and toss to coat.
4.

Using a sharp boning knife, remove thigh bone from marylands, leaving thigh meat attached to the drumstick. Divide stuffing between thigh bone cavities and roll thigh around stuffing to enclose. Tie at 2cm intervals with kitchen string. Rub with 1 tbs oil and place on top of vegetables.
5.

In the last 90 minutes of turkey crown cooking time, roast marylands for 1 hour or until vegetables are tender and juices run clear when the thickest part of a thigh is pierced with a skewer. Set marylands aside, covered with foil, to rest. Increase oven temperature to 250°C and roast vegetables for a further 20 minutes or until slightly caramelised. Toss remaining sage leaves and 2 tbs of oil together and add to vegetables in the last 5 minutes of cooking time to crisp up.
6.

Meanwhile, remove crown from pan and set aside, covered with foil, to rest. Strain 3 cups (750ml) cooking liquid through a fine sieve into a saucepan and bring to the boil over high heat. Cook for 20 minutes or until reduced by two-thirds.
7.

Remove breast from bone and thickly slice. Place on a platter with sliced marylands and vegetables. Pour over reduced cooking liquid and scatter with roasted sage to serve.