Delicious UK - (12)December 2020

make it special.

Cranberry-glazed

brinedturkey

withpumpkinand

pecanstuffing

SERVES6 (WITHLEFTOVERS).HANDS-ON

TIME 30 MIN,COOKINGTIMEABOUT2 HOURS

40 MIN,PLUSRESTINGAND OVERNIGHT

BRINING AND SOAKING

MAKE

AHEAD

Dry-brinetheturkeyand

soakthecranberrysauce

ingredientstheday before

completingtherecipe.

FOOD

TEAM’S

TIPS

Thismakesplentyof

cranberrysauceforthe

recipe.Anyleftoverswill

keepina jarorcontainerinthe

fridgeforuptoa week– useit up

withcoldcutsandinsandwiches.

Makedoubleif yourfamilylikes

a lotofcranberrysauceoverthe

Christmasperiod(itfreezeswell)

ortogivetofriendsorneighbours.

Ifyouprefertoservethestuffing

onthesideasa separatedish,putit

ina bakingdishinsteadandcookfor

50 minutesat200°C/180°Cfan/

gas6.SeeTestKitchen(p134) for

aveggiestuffingrecipe.

Youcouldreplacehalfthechicken

stockinthisrecipewithwhite wine

for an extra tasty gravy.

• 40gseasaltflakes


• 2 tbspcastersugar


• 3-5kgfreshBritishfree-range/
  organicturkey(savethegiblets
  andneckif youwanttomakea
  tradgravy– seerecipeoverleaf)


• 2 bunchesfreshrosemary


• 100gunsalted butter, melted
  andcooled


• 2 tbspoliveoil


• 500ml chicken stock

FORTHECRANBERRYSAUCE

• 100gdriedcranberries


• 300gfreshorfrozencranberries


• ½tbspfinelychopped fresh
  rosemaryleaves


• 220gcastersugar


• Finelygratedzest and
  juice1 orange


• 250mlchicken or vegetable
  stock

FORTHEPUMPKINAND

PECANSTUFFING

• 150gunsalted butter,
  melted


• 1 onion,coarselygrated


• 2 garliccloves,crushed


• 200gspeckorprosciutto
  dry-curedham,finelychopped


• 300gpumpkinorbutternut
  squash,coarselygrated


• 200gfreshsourdough
  breadcrumbs


• 150gpecans,finelychopped


• 1 tbspfinelychopped fresh
  rosemary leaves

YOU’LLALSONEED...

• Largenon-metalliccontainerbig
  enoughtofityourturkey;2 large
  deep roasting tins; kitchen string

USEFULTOHAVE...

• Digital probe thermometer

1 Beginbydry-briningtheturkey

(seeMakeAhead).Mixthesaltand

sugarina bowl,thenrubthe

mixtureallovertheoutsideof

theturkeyandinsidethecavity.

Transferthebirdtoa largenon-

metalliccontainer,coverandchill

overnight(asecurecoldgarageis

fineif it’scoldoutside).Onthesame

evening,mixalltheingredientsfor

thecranberrysauceexceptthe

stockina bowl.Coverandleave

overnightatroomtemperature.

2 Thenextday,usedampkitchen

papertowipethebrineoffthe

turkey(insideandout),thenpatdry.

Spreadtherosemarysprigsover

thebaseofa roastingtinandput

theturkey,breast-sideup,inthe

middleofthetin.Setaside,covered,

for1 hourtotakethechilloff.

3 Heattheovento220°C/200°C fan/

gas7. Putallthestuffing

ingredientsina bowlandaddplenty

ofseasoning.Withcleanhands,

scrunchtogethertocombine.Fill

theneckcavityofthebirdwiththe

stuffing,thentiethelegstogether

withkitchenstringtohelpthe bird

keepitsshape,if youlike.

4 Mix the melted butter and oil

togetherina bowl,thenbrush
liberallyallovertheturkey.
5 Tiptheinfusedcranberrysauce
mixtureintoa separatesmall
roastingtinorovendish,thenadd
the250mlstock.Puttheturkeyon
themiddleshelfoftheovenandthe
cranberrysauceona lowershelf.
Roasttheturkeyfor30-40minutes
untilgoldenbrownallover.Take
outthecranberrysauceafter
20-25minutes,stirtocheckthe
sugarhasdissolved,thensetaside.
6 Reducetheoventemperatureto
170°C/150°Cfan/gas3½.Remove
theturkeyfromtheovenand,using
2 spatulasormeatforks,turnthe
birdbreast-sidedown.Pourthe
500mlchickenstockintothetin.
Coverthebirdandtinwitha tentof
foil,foldingit underthetin’sedges
securely,thenroastfora further
1½hours.Removefromtheoven,
setthefoilaside,thenturnthebird
breast-sideupagain.Bastewiththe
cookingjuices,thenpourovermost
ofthecranberrysaucetoglaze
(reserveasmuchasyouneed to
servewiththeturkey).
7 Roasttheturkeywithoutfoil,
bastingwithliquidfromthetinevery
10 minutesorso,for 30 minutes
moreoruntilthejuicesrunclear
whenyoupiercethethickestpartof
thethighwitha skewer– oruntila
digitalprobethermometerreaches
65-70°C.Removefromtheoven,
transfertoa servingplatter,cover
looselywiththefoilandleavetorest
foratleast 30 minutes(itwillsit
happilyforuptoanhour).Don’t
washtheroastingtin,as you’ll need
thegorgeousjuices.
8 Whiletheturkeyisresting,skim
offasmuchfatasyoucanfromthe
tinandsimmerthejuicestothicken
slightlyintoa gravy– add1 tbsp
cornflourmixedwitha littlewater
if youpreferit thicker.Servethe
turkeywiththeremainingcranberry
sauce,gravyandallthetrimmings.
PER397GSERVING827kcals,
44.3gfat(17.8gsaturated),56.4g
protein,49gcarbs(33.3g sugars),
RECIPE: SAMANTHA COUTTS. PHOTOGRAPHS: NIGEL LOUGH. FOOD STYLING: KIRSTEN JENKINS. STYLING: EMMALY STEWART 2.2g salt, 3.5g fibre

THE

FANCY

WAY

Turnthepage

fora low-stress

waytoplan,

prepandcook,

plusourclassic

gravy recipe