How to roast and carve a turkey
Roast turkey with grape stuffing and Marsala gravy
SmartPoints® per 100g serve: 3
Prep time: 50 minutes | Cook time: 2 hours 20 mins + standing
1 tbs olive oil
2 leeks, thinly sliced
4 slices pancetta, fat trimmed, chopped (60g)
½ cup (70g) toasted hazelnuts, chopped
2 cups (140g) breadcrumbs, made from stale sourdough bread
1 cup (175g) seedless red grapes
½ cup finely chopped fresh flat-leaf parsley
4kg whole turkey, excess fat trimmed
2 tbs plain flour
1 cup (250ml) dry white wine
2 cups (500ml) turkey stock (see recipe)
½ cup (125ml) marsala (fortified wine)
Preheat oven to 180°C. Heat oil in a large frying pan over medium heat. Cook leeks, stirring, for 5 minutes or until softened. Add pancetta and cook, stirring, for 2 minutes or until light golden. Remove from heat. Stir in hazelnuts, breadcrumbs, grapes and parsley.
Remove neck and giblets from inside turkey and discard. Rinse turkey under cold water and pat dry inside and out. Tuck wings under body. Place a wire rack in a flameproof baking dish. Place turkey on rack, tucking neck flap under body. Fill large cavity with stuffing. Tie legs together with kitchen string. Lightly spray turkey with oil. Cover with foil.
Bake for 1 hour 45 minutes. Remove foil. Bake for a further 25 minutes or until juices run clear when thickest part of thigh is pierced with a skewer. Remove turkey from oven. Transfer to a platter. Cover loosely with foil and rest for 30 minutes.
Meanwhile, drain any excess fat from dish and place remaining pan juices over low heat. Add flour and stir to combine. Gradually stir in wine until smooth and cook, stirring, for 5 minutes or until wine reduces by half. Add stock and marsala and cook, stirring occasionally, for 10 minutes or until thickened. Strain gravy. Slice turkey and serve with gravy and stuffing.
Roast turkey stock
SmartPoints® per serve: 0
Prep time: 30 minutes | Cook time: 3 hours 5 minutes
Makes: 1.5 litres
1kg turkey carcass (see note)
1kg turkey wings
2 carrots, chopped
2 brown onions, chopped
2 celery sticks, chopped
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 fresh or dried bay leaves
1 tsp whole black peppercorns
Preheat oven to 200°C. Place turkey carcass, wings, carrot, onion and celery in a large, flameproof baking dish. Bake, turning occasionally, for 1 hour or until browned and caramelised.
Transfer mixture to a large stockpot over medium-high heat. Add 2.5 litres (10 cups) cold water and bring to the boil. Meanwhile, place baking dish over high heat. Add 2 cups (500ml) cold water and cook, scraping dish, for 5 minutes or until caramelised pieces loosen. Add mixture to stockpot with parsley, thyme, bay leaves and peppercorns and simmer, uncovered, for 2 hours or until reduced.
Place a large piece of muslin cloth in a strainer or fine colander. Strain stock, discarding solids. Refrigerate for up to 5 days or freeze for up to 3 months.
Note: Find turkey carcasses and wings at butchers and some supermarkets. If unavailable, use chicken carcasses, necks or wings. Skim excess fat from stock every 30 minutes.
How to carve
1. Remove string. Remove both wings by cutting through the wing joint.
2. Carve horizontally between each leg and the body.
3. Carve down to joint where leg attaches to body.
4. Cut through joint where drumstick attaches to thigh.
5. Cut through joint where leg attaches to body.
6. Carve the breasts vertically so each slice has some skin.
7. Carve the thigh meat into slices.