Turkey Recipe 

Free Range Eggs available, €2.50 for six. Contact William at 0873644247 to order. 

How to cook your Turkey and Stuffing. 

Ingredients:

1 Onion, finely diced

250g melted Butter 

500g of Breadcrumbs

Handfull of chopped Parsley 

Handfull of Fresh Thyme chopped

1 packet of Bacon slices

Instructions:

In a pot, cook off the onions in the butter with a little oil (stops the butter from burning) until soft, add the bread crumbs and herbs and mix well. It should be wet enough to stick together but not so wet that the fats squeeze out of it (a little extra butter won't do any harm if your stuffing the bird) Place the stuffing in an oven proof dish cover with foil and bake for 15 mins @180. 

If stuffing the bird, season the cavity with salt and pepper and put your stuffing inside, add some butter, lemon and garlic under the skin for extra flavour.

To stuff the turkey: 

Loosen the skin at the neck end with your hands. Pack the stuffing in, pushing it up between the flesh and the skin, but not too tighlty because it will expand during cooking. Tuck the neck flap under the birds back and secure with a cocktail stick. Any remaining stuffing can be cooked in a covered baking dish with the turkey. 

Weigh the turkey and calculate the cooking time. Allow 15-20 minutes per ½ kg. (Allow 10-15 mins per ½ kg for turkeys weighing over 8kg). Place the turkey breast side up in an oiled roasting tin.

To cook the turkey: Set the oven at Gas Mark 7, 220°C (450°F). Season the turkey with salt and pepper and dust with a little flour. Rub all over with the butter, then lay the bacon slices on the breast, overlapping each other. Cover the bacon with a piece of buttered grease proof paper. This will keep the bacon in place. Wrap the turkey in foil and roast in the preset oven.

After the first 30 minutes, reduce the heat to Gas Mark 3 (170°C or 325°F). Baste a couple of times during roasting. For the last half hour, remove the foil. To check if the turkey is cooked, pierce the thickest part of the leg, the juices should run clear.

When the turkey is cooked remove from the oven and transfer to a large plate. Reserve the cooking juices in the tin to make the gravy. Cover the turkey loosely with foil and allow to rest for half an hour in a warm place until you are ready to serve it.

Guide to good gravy: 

Ingredients:

Giblets

Onion 

1 Bay Leaf

Teaspoon Flour

Dash of Wine

Either: Red Current Jelly/Cream/Balsamic Vinegar.

A well flavoured stock is important, so a day ahead, place the giblets, some onion slices and a bay leaf in a saucepan. Cover with water, then simmer gently for 1½ - 2 hours. Then strain and season.

After removing the turkey from the roasting tin, pour off the fat and leave behind the juices. Over a medium heat, stir in a tablespoon of flour. Blend well. Add a dash of wine. Continue to cook.

Stir in the stock and simmer for 2-3 minutes. A tablespoon of redcurrent jelly, cream or balsamic vinegar will also add to the flavour. Season to taste.

Have a very merry Christmas and thank you for choosing our free range birds for your family dinner.

William

Carraig Abhainn Farm.