Events and Celebrations

  • 3.5 kg (7½ lb) skin-on boned breast joint
  • 125 g (4 oz) butter, softened
  • 1 bay leaf
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 tablespoon vegetable oil
  • ½ large onion, finely chopped
  • 1 celery stick, finely chopped
  • 175 g (6 oz) mixed dried fruit, finely chopped
  • 175 g (6 oz) fresh breadcrumbs
  • 125 g (4 oz) mixed shelled nuts, finely chopped
  • ½ medium cooking apple, peeled, cored and grated
  • 1 tablespoon chopped parsley
  • ½ tablespoon chopped thyme
  • 1 egg, beaten

Heat the oil for the stuffing in a pan, add the onion and celery and fry over a gentle heat, stirring frequently, for about 10 minutes until softened. Turn into a bowl, add the remaining stuffing ingredients with salt and pepper to taste and mix well together. Set aside.

Ease your fingers between the turkey skin and the breast meat. Push in the softened butter to cover the breast completely. Place the turkey skin side down, season with salt and pepper, then spread with the stuffing. Bring the turkey up and around the stuffing to enclose it, making as neat and compact a shape as possible, and secure with string. Tuck a bay leaf under the string.

Weigh the stuffed turkey to calculate the cooking time (see page 13), add the vegetable oil to the roasting tin, then place the turkey breast side up in the roasting tin. Cover loosely with foil and roast in a preheated oven, 190°C (375°F), Gas Mark 5, for the calculated cooking time or until the juices run clear when the thickest part is pierced with a skewer (see page 14). Remove the foil for the last 40 minutes of cooking to brown the bird.

Lift the turkey out of the tin, cover tightly with foil and rest in a warm place for 15–20 minutes before serving. Meanwhile, pour off the fat from the roasting tin and use the juices to make gravy (see page 26). Place the turkey on a warmed serving platter to serve.

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