Best Christmas Turkey Turkey Recipes Jamie Oliver

Christmas Turkey Turkey Recipes Jamie Oliver

WEBOct 8, 2015 · Heat a lug of oil in a large pan on a medium heat, then add the onion. Cook for around 10 minutes, or until softened, stirring …

1. Remove the turkey from of the fridge 1 hour in advance to come up to room
2. temperature.For the stuffing, peel and finely chop the onions, roughly chop the dried fruit and nuts, and pick the thyme leaves. Whiz the bread into breadcrumbs in a food processor.Heat a lug of oil in a large pan on a medium heat, then add the onion. Cook for around 10 minutes, or until softened, stirring regularly. Add the allspice, dried fruit, nuts, thyme and a pinch of sea salt and black pepper. Stir-fry for 2 minutes, then transfer to a large bowl and leave to cool completely. Once cool, add the pork mince and breadcrumbs to the bowl and scrunch everything together with clean hands. Reserve about half the stuffing for the turkey, then transfer the rest to a greased baking dish (approximately 20cm). Spread it out in an even layer, keeping it rough on top, then put aside.Preheat the oven to full whack. Rinse the turkey under the cold tap, then
3. pat it dry, inside and out, with kitchen paper.Peel and crush the garlic, finely grate the lemon zest, then pick and roughly chop the thyme and rosemary. In a small bowl, mix the soft butter, garlic, lemon zest, half the thyme and rosemary leaves and a good pinch of salt and pepper. Push your finger and thumb between the skin and the flesh around the main cavity to make a gap and use a spatula to push in the butter. Squash the skin back down and use your hands to smooth and spread the butter under the skin. Open up the neck cavity and pack in the reserved stuffing. Pull the skin over the cavity and tuck it under the bird.Drizzle the bird with oil and season with a good pinch of salt and pepper, then rub this into the meat. Cut the zested lemon in half and place in the empty cavity. Peel and roughly chop the onion, trim and roughly chop the celery and carrot, then place in a large roasting tray with the turkey on top. Cover with tin foil then place in the hot oven. Immediately reduce th
4. bottom of the tray to keep it juicy. After 2½ hours, remove the foil so the skin crisps up. Thirty minutes before the turkey is ready, mix the remaining herbs with oil and scatter over the bird. Halve and add the clementines to the tray and leave in for the remaining cooking time.To check the turkey is cooked, stick a small sharp knife into the fattest part

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