3.5 kg Turkey
60 gm butter
1 stick celery, finely sliced n cubes
1 small onion, finely chopped
2 small green apples, peeled and grated
500 ml fresh nread crumbs
12.5 ml parsley, finely chopped
1 egg, Salt n pepper to taste
( grated rind of lemon fry with salt n pepper) Prepare this for rubbing the cavity of turkey n skin (A)
METHOD
1. Clean and pat dry turkey with paper towel. Rub turkey with (A) n 3 Tbp brandy with a little
black sauce and a little honey. Leave aside.
2. Melt butter , add onion, celery, apple, brandy, parsley and egg and seasoning.
3. Add bread crumbs. Mix well. Set aside to let it cool before stuffing into the neck and cavity.
4. Sew up the turkey . Secure the legs with string.
5. Butter foil thoroughly and wrap up turkey. Make sure the fold is on top of the breast for easy to
open to brown after 2 hours of baking in foil.
6. Set oven @ 200 C bake for 20 mins the reduce to 170 C and bake 2 1/2 hours then open the
foil to brown and baste
BASTE
1/4 cup orange juice
1/4 cup butter. a little dark soy sauce to give colour.
GRAVY
4 Tbp white wine
1/2 Tbp Dijon mustard
450 ml (3/4 pt) hot chicken stock
1 oz butter mixed with } use finger to mix till like
1 oz plain flour } bread crumbs
Cook over very low heat.
Serve with cranberry sauce and pineapple. cut into 12 pieces and grill.
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