Page 434 - YC Cooking School

Roasting string
Meat thermometer

Sieve
Saucepan
Whisk
Carving set

What to do:

For the stuffing

1. To prepare the stuffing, heat a little olive oil in a saucepan and fry the bacon until
slightly brown.
2. Add the celery, onion and garlic and fry for a couple of minutes until the onion is
translucent and the celery is beginning to soften. Transfer to a large bowl and allow to
cool.
3. Once cooled, add the egg, cream, breadcrumbs, chicken sausage mince, apricots,
cranberries, nutmeg and lemon zest. Mix thoroughly and leave to firm up in the fridge

for about 20 minutes before stuffing the turkey.

For the roasting tray

1. Roughly chop the turkey neck and giblets and place them directly onto a large roasting
tray.
2. Add the garlic, onions, carrots, rosemary and wing tips, then set aside while you stuff
the turkey.

For the turkey

1. Preheat the oven to its highest setting (about 260°C/500°F).
2. Place the turkey on a board in front of you and give it a good wipe inside and out with
kitchen paper.
3. Season the cavity of the turkey with salt, black pepper and the quartered orange.
Squeeze the orange as you place it inside the turkey and make sure that the salt and
pepper has made good contact with the cavity. Tip: Watch the video to see how it’s
done.
4. Now place the turkey on a board with the neck end towards you.

5. Find the edge of the skin covering the breast meat and gently peel it right back.
6. First work with your fingers and then your whole hand, to gently free the skin from
the breast meat. Note: Work slowly and methodically so that you don’t accidentally
tear the skin.

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