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Traditional roast turkey with gravy and cranberry sauce

Name: Traditional roast turkey with gravy and cranberry sauce
Prep time: 90 min
Cook time: 275 min
Total time: 365 min
Yield: 10
Ingredients: 5-6kg turkey; 50g unsalted butter, softened; 185ml (3/4 cup) chicken stock; 160g (8 tablespoons) butter; 1 1/2 cups chopped onion; 2 celery sticks, chopped; 3 tablespoons chopped fresh sage; 1/2 cup of flat-leaf parsley; 2 tablespoons chopped fresh thyme; 8 cups fresh white breadcrumbs; 1 lemon, rind grated; Grated fresh nutmeg; 175g craisins; 125ml (1/2 cup) port; Zest and juice of a large orange; 1/2 cup redcurrant jelly; 2 tablespoons plain flour; 225ml red wine; 600ml chicken or turkey stock; 3 tablespoons redcurrant jelly; Salt and cracked black pepper to season

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Traditional roast turkey with gravy and cranberry sauce

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Pull out all the stops with this traditional recipe for roast turkey, gravy and cranberry sauce.

5-6kg turkey
50g unsalted butter, softened

Traditional stuffing

185ml (3/4 cup) chicken stock
160g (8 tablespoons) butter
1 1/2 cups chopped onion
2 celery sticks, chopped
3 tablespoons chopped fresh sage
1/2 cup of flat-leaf parsley
2 tablespoons chopped fresh thyme
8 cups fresh white breadcrumbs
1 lemon, rind grated
Grated fresh nutmeg

Cranberry sauce

175g craisins
125ml (1/2 cup) port
Zest and juice of a large orange
1/2 cup redcurrant jelly

Gravy

2 tablespoons plain flour
225ml red wine
600ml chicken or turkey stock
3 tablespoons redcurrant jelly
Salt and cracked black pepper to season

Method

1.

To make the stuffing, place chicken stock in a saucepan and bring to the boil, then reduce the heat to low and leave at a simmer.
2.

Melt the butter in a large frying pan over low heat. Add onion and celery and cook, stirring to prevent catching, for 6-8 minutes. Add herbs and cook for a further minute.
3.

Remove from heat and place in a large bowl. Add breadcrumbs and rind and stir to combine. Add only enough stock to the mixture to soften, then season well with salt, pepper and some nutmeg.
4.

Set aside to cool completely then use to stuff turkey. Preheat oven to 190°C. Grease a large roasting pan, smear the turkey breast all over with the butter and cover legs loosely with foil. Roast for 3 1/2-4 hours, basting every 30 minutes. Remove the foil in the last 30 minutes of cooking. Set aside for 20 minutes to rest (reserving the pan juices to make the gravy) before serving.
5.

Meanwhile, to make the cranberry sauce, place a 175g packet of craisins in a medium bowl, cover with boiling water and set aside for 30 minutes. Drain the craisins and place in a saucepan. Add 1/2 cup port, the zest and juice from one large orange and 1/2 cup redcurrant jelly. Simmer for 6-8 minutes over low heat until thickened. Set aside to cool.
6.

To make the gravy, place a pan with the reserved pan juices from the turkey over low heat. Add two tablespoons plain flour and cook, stirring, until golden. Add 225ml red wine and 600ml chicken or turkey stock and bring to the boil, whisking until thick. Reduce heat to low and simmer for 2-3 minutes.
7.

Whisk in three tablespoons of redcurrant jelly, season well with salt and cracked black pepper and serve with the turkey and cranberry sauce and gravy.