turkey with roast onion and madeira gravy

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Cooking receipe to make turkey with roast onion and madeira gravy under category Aga Recipes. You may find some video clips related to this receipe below.

turkey with roast onion and madeira gravy

4.5 kg ovenready turkey

salt and freshly ground black pepper

Sausage and chestnut stuffing:

125g dried pears or apricots roughly chopped

12 pitted prunes

450g coarse pork sausages

25g butter

1 small onion or 2 shallots peeled and chopped

grated zest of 1 lemon

50ml lemon juice

2 tbsp chopped flat leaf parsley

225g cooked chestnuts preferably vacuumpacked

50g fresh breadcrumbs

1/4 tspn each ground nutmeg ground cloves ground cinnamon and ground coriander

1/4 tspn ground nutmeg

1/4 tspn ground cloves

1/4 tspn ground cinnamon

1/4 tspn ground coriander

For the roast:

150g butter

1 tbspn oil

900g small onions or shallots peeled

madeira gravy:

2 tbsp plain flour

600ml turkey stock

60ml madeira

To garnish:

fresh herbs

First prepare the stuffing.

Place the dried pears and prunes in a small bowl cover with cold water and leave to soak overnight.

The following day drain the fruit thoroughly and set aside.

Place the sausages in a saucepan and cover with cold water.

Bring to the boil and cook gently in the simmering ovenfor 15 minutes or until cooked through.

Allow to cool a little in the liquid then drain skin and cut into large cubes.

Heat the butter in a pan add the chopped onion cover and cook in the simmering ovenfor 10 minutes or until soft; let cool. Mix all the stuffing ingredients together and season well with salt and pepper.

Spoon some stuffing into the neck end of the turkey only.

Shape into a neat rounded end then tuck the neck skin under and truss or secure with a wooden skewer or cocktail stick. Weigh the turkey and calculate the cooking time allowing approximately 20 minutes per 450g.

Spoon any remaining stuffing into foil and seal.

Refrigerate until required.

Place the turkey on a rack in the large roasting tin and spread with 125g softened butter.

Season with a little salt and plenty of pepper.

Cover loosely with a large sheet of foil to make a tent.

Heat the oil and remaining butter in a frying pan on the boiling plate.

Add the onions or shallots and fry turning until browned.

Remove from the heat; set aside.

Cook the turkey on the grid shelf on the floor of the roasting ovenfor the calculated cooking time: 3 1/4 to 3 1/2 hours basting occasionally.

About 1 hour before the end of the cooking time remove the foil and add the onions to the tin with the turkey basting them well with the cooking juices.

If there isnt room to cook the onions around the turkey cook in the small roasting tin in the middle of the simmering ovenfor 1 1/4 hours (or in the baking ovenof a 4 ovencooker for 45 minutes).

When the turkey is cooked remove it and the onions from the roasting tin tipping the bird slightly to let any juices run out. Place on a warmed serving platter cover with foil and leave to rest in the simmering ovenfor 30 minutes.

Meanwhile prepare the madeira gravy. Tilt the roasting tin and spoon off all but 2 tbsp fat leaving the turkey juices.

Place the tin on the simmering plate. Whisk in the flour and cook for 1 to 2 minutes.

Slowly whisk in the turkey stock. Bring to the boil and simmer for 3 to 4 minutes until smooth.

Add the madeira and season with salt and pepper to taste.

Transfer to a sauceboat.

Garnish the turkey with herbs and serve with the madeira gravy and traditional accompaniments.

Thawing: Leave frozen turkeys in their bags and thaw at cool room temperature not in the refrigerator. Remove giblets as soon as they are loose. Once there are no ice crystals in the body cavity and the legs are flexible cover and store in the refrigerator. Cook within 24 hours.

Cooking: Weigh the bird after stuffing and calculate the complete cooking time to be ready 30 minutes before carving; this allows time for the flesh to firm up making carving easier. Cooking the turkey on a rack makes it easier to transfer to a serving plate.

Testing: Insert a skewer into the thickest part of a thigh. If the juices run clear it is cooked: if not return to the oven.

Carving: Removing the wishbone from the turkey before cooking will make carving easier.

Serves 10

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