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Barley-stuffed turkey with brandy and cranberry gravy
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Prep Time:
60 minutes
Cook Time:
230 minutes
Total Time:
290 minutes
Indulge in a flavorful festive turkey with nutty stuffing, juicy meat, and a touch of Christmas in the gravy.
Ingredients:
  • 120g butter, chopped
  • 3 strips lemon rind
  • 3 sprigs fresh lemon thyme
  • 1 garlic clove, bruised
  • 42.00 gm lemon juice
  • 6kg fresh turkey or thawed frozen turkey
  • 875ml (3 1/2 cups) salt reduced chicken style liquid stock
  • 40g (1/4 cup) plain flour
  • 60ml (1/4 cup) brandy
  • 80g (1/4 cup) jellied cranberry sauce
  • 100g (2/3 cup) dried cranberries
  • 20.00 ml brandy
  • 18.20 gm olive oil
  • 2 brown onions, finely chopped
  • 100g prosciutto, finely chopped
  • 40.00 ml chopped fresh sage (see note)
  • 40.00 ml fresh lemon thyme leaves
  • 160g (2 1/4 cups) fresh sourdough breadcrumbs
  • 285g (1 1/2 cups) cooked pearl barley
  • 75g (1/2 cup) hazelnuts, toasted, coarsely chopped
  • 1 egg, lightly whisked
  • 1 tsp finely grated lemon rind
Instructions:
  • For the stuffing, mix cranberries and brandy in a bowl. In a large non-stick frying pan, heat butter and oil over medium heat. Sauté onion until soft and golden. Add prosciutto and cook for 5 minutes. Stir in cranberry mixture, sage, and thyme until fragrant. Transfer to a bowl and let it cool for 15 minutes. Mix in breadcrumbs, barley, hazelnuts, egg, and lemon rind. Season to taste.
  • Preheat your oven to 180°C. In a small saucepan over medium heat, combine butter, lemon rind, lemon thyme, and garlic, stirring for 3-4 minutes until mixed. Add lemon juice, season with salt and pepper, and let it cool for 10 minutes.
  • Prepare the turkey by removing excess fat, giblets, and the neck. Wipe the turkey inside and out with a paper towel. Fill the flap of skin at the top of the breast with stuffing and pour 2 tablespoons of butter mixture into the cavity. Loosely fill the turkey with the remaining stuffing, tie the legs together, and tuck the wings under. Place the turkey on a rack in a deep roasting pan and brush it with some of the remaining butter mixture. Pour 2 cups of stock into the base of the roasting pan. Cover the turkey with baking paper, then tightly seal the pan with foil. Roast the turkey for 2 hours, brushing it once with some more of the remaining butter mixture.
  • Uncover and generously brush with the remaining butter mixture. Roast for 1 hour and 15 minutes until beautifully golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a platter, cover with foil, and allow to rest for 30 minutes.
  • Strain the juices from the roasting pan into a jug and discard the fat from the surface, keeping 60ml (1/4 cup) reserved. Heat the reserved fat in the pan over medium-high heat, then add flour and cook, stirring, until it bubbles for about 1-2 minutes. Remove from heat and gradually whisk in brandy, remaining stock, and pan juices. Stir over medium-high heat until the gravy boils. Mix in cranberry sauce and boil, stirring, for 5-7 minutes until the gravy slightly thickens. Serve with turkey.

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