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Roast turkey with lemon tarragon stuffing and bread sauce
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Celebrate Christmas with classic roast turkey and indulgent bread sauce.
Ingredients:
  • 1 quantity lemon tarragon stuffing (see related recipe)
  • 4.8kg turkey
  • 40g butter, melted
  • 1 medium brown onion, chopped
  • 2 whole cloves
  • 1 dried bay leaf
  • 5 whole black peppercorns
  • 515.00 gm milk
  • 500.00 ml fresh breadcrumbs
  • 83.33 gm thickened cream
Instructions:
  • Prepare the stuffing by preheating the oven. Start by removing the neck from the turkey and rinsing it, including the cavity, under cold water. Pat the turkey dry with paper towels. Fill the neck cavity loosely with stuffing, securing the skin over it with toothpicks. Fill the large cavity with the remaining stuffing, securing the skin with toothpicks. Tie the turkey's legs together with kitchen string.
  • Place the turkey on a greased wire rack in a large roasting pan. Add 1½ cups of cold water to the pan. Brush the turkey with melted butter and season with salt and pepper. Cover the pan tightly with greased foil and roast for 2 hours. Remove foil, and cook for 1 hour and 20 minutes more, basting with pan juices after 1 hour, until the turkey is browned and juices run clear when the thigh is pierced with a skewer. Cover loosely with foil and let it stand for 10 minutes before serving.
  • For the bread sauce, combine onion, cloves, bay leaf, peppercorns, and milk in a saucepan over medium heat. Simmer for 5 minutes. Let it rest for 20 minutes to enhance flavors. Strain the mixture, discard solids, and wipe the pan. Return the mixture to the pan, add breadcrumbs, and cook for 5 minutes until slightly thickened. Stir in cream, season with salt and pepper.
  • Present the turkey alongside a savory bread sauce.

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