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Saturday, 8 December 2012

Roast Turkey with Chestnut Stuffing Like Mother Used To Make

Roast turkey, with chestnut stuffing,fluffy roast potatoes,pigs in blankets,and all the trimmings.Can there be any meal that brings back memories of so many family Christmas Days spent together.Then followed by Christmas Pudding,and mince pies.I have just covered the turkey and stuffing on this recipe,as most people know how to cook roast potatoes,veg.,etc
Oven Roasted Turkey image

Roast Turkey with Chestnut Stuffing


1) 1 x 6 kg./12lb.turkey ( or smaller )
2) salt and pepper
3) 75 g./1 & 1/2 lb.chestnut stuffing*
4) 125 g./4 oz.butter,melted


a) Rub the turkey inside and out with the salt and pepper
b) Fill the neck cavity only with the stuffing,then secure with string or skewers
c) Loosen the skin on the turkey breast by carefully pushing your fingers under the skin,to release from the flesh.Be careful not to split the skin
d) Place some butter under the loosened skin and spread evenly over the breast by massaging the outer breast skin.This helps keep the turkey Juicy
e) Put the turkey in a large roasting pan,sitting it on top of some halved onions,sliced carrots,parsnips,these will caramelise as turkey cooks and make a tasty juice for the gravy.
f) Brush the turkey all over with melted butter
g0 Put into the oven preheated to very hot (230* C/450* F or Gas Mark 8) and roast for 10 minutes
h) Reduce the oven temperature to warm (170* C/325* F or Gas Mark 3) and continue to roast for 3-4 hours,or until the turkey is cooked through.Test by inserting a skewer into the thick part of the thigh,ensuring that the juices run clear,if not return to oven and cook till juice is clear
i) Baste frequently with the fat in the pan during the cooking period.

Serving 12-14 
                                                 Delia's Turkey recipe video