One of the most difficult aspects of cooking a turkey is that the legs take significantly longer time to cook than the breasts. While you’re waiting for the legs to finish cooking, the breasts will dry out in the oven. I like to stuff the turkey breasts and push the stuffing between the skin and the breasts, increasing the thickness of the breasts and ensuring that they cook for the same amount of time as the legs. As a result, what happened next? Jamie Oliver’s turkey is moist and flavorful all over!
Jamie Oliver’s Roast Turkey Recipe – Ingredients
- Pick 1 sprig of fresh sage (optional).
- With a higher welfare rating, pancetta or thinly sliced streaky bacon, with 12 strips
- 1 garlic bulb, peeled and cut into cloves
- 4 medium red onions, peeled and chopped.
- Trimmed and chopped celery (about 2 celery sticks).
- Breadcrumbs in a large quantity
- 1 tablespoon dried apricots, drained
- 300 g minced pork from a better-quality source
- 1 tablespoon lemon juice
- 1 tsp nutmeg, freshly grated
- 1 large free-range egg with sea salt seasoning
- peppercorns that have been freshly ground.
- A dozen or so small sprigs of fresh rosemary, plus a few extra for garnish,
- A 4-4.5 kg higher-welfare turkey is best served at room temperature.
- 2 carrots, peeled and chopped.
- 1 bottle of extra-virgin olive oil (medium size)
- 2 tablespoons of unbleached all-purpose flour
- A cup of organic chicken or vegetable stock (1.1 litres).
- Time required for preparation: 15 minutes.
- Preparation time: 210 minutes.
Preheat the oven to its highest setting. Heat a saucepan over medium heat and add a splash of olive oil, the sage leaves, and 6 pancetta or bacon strips. Cook until the pancetta or bacon strips are crisp, about 5 minutes. 2 garlic cloves and 1 onion should be peeled and chopped.
Add the garlic, celery, and onion to the saucepan and cook, stirring occasionally, until the vegetables are soft and golden brown. Remove the pan from the heat, stir in the breadcrumbs, and allow the mixture to cool slightly before adding the apricots, which should be chopped roughly. When the stuffing has cooled, combine it with the pork, lemon zest, nutmeg, egg, and plenty of salt and pepper until everything is well combined. Serve immediately.
Slice the remaining pancetta or bacon strips in half and thinly slice 1 peeled garlic clove into thin slivers to finish the dish. A rosemary sprig and a garlic sliver should be placed on one end of a halved strip of pancetta and then tightly rolled up together. Repeat the process with the remaining pancetta pieces until you have 12 small rolls. Using a sharp knife, stab the turkey thighs and drumsticks in six places on each side. Using your fingers, push a small pancetta roll into each hole until it barely peeps out. This will infuse your turkey thighs with a fantastic flavor while also keeping them moist while they are baking.
Cut the remaining onions in half and thinly slice the carrots to make a gratin. Give your turkey a thorough cleaning with kitchen paper, both inside and out, and set it on a board with the neck end pointing towards you. Locate the outermost edge of the skin that is covering the turkey’s breasts and gently peel it away from the turkey.
Exfoliate the skin by rubbing it between your fingers and then your hand to separate it from the meat. Pulling the skin away from the meat with your fingers should be possible if you’re careful, as long as you keep your fingers attached at the sides. Take it slowly and, if possible, avoid making any holes!Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to prevent anything from leaking out. Repeat this process for the other breast. To warm up the orange, place it in the microwave for 30 seconds before stuffing it into the cavity. Identify how much weight is in the stuffed turkey and calculate the cooking time (about 20 minutes per 500g) (1 lb, 2 oz).
Place the bird on a large roasting pan and drizzle it with olive oil before seasoning generously with salt and pepper. Bake for 30 minutes at 350°F.Cover with the remaining garlic, carrots, and onions, and bake for another 30 minutes at 350 degrees.Remove the meat from the oven immediately and reduce the heat to 180 degrees Celsius (350 degrees Fahrenheit/gas 4) for the calculated time, or until the juices run clear when you poke the meat with a knife or skewer. Remove the tinfoil for the final 45 minutes of cooking to allow the bird to brown.
Carefully lift the turkey out of the tray and place it on a board that has been lightly covered with foil for 20 minutes while you finish preparing the vegetables and gravy for the table. Remove the fat from the surface of the roasting tray and stir in the flour and stock. On a high heat, place the tray on the stovetop and bring it to a rolling boil. When the gravy begins to thicken, strain it into a large mixing bowl to cool. Carve your turkey, serve it with gravy, and get ready to chow down!
Jamie Oliver’s recipe for turkey crown with honey-glazed rolled and stuffed turkey legs can be found on Jamie Oliver’s website: Continue to prepare meals during the holidays.
Jamie Oliver served up a Christmas feast that included turkey cooked two ways—turkey crown with honey-glazed rolled and stuffed turkey legs—as well as apricot, chestnut, and sage stuffing for Jamie: A Christmas Celebration. Continue to prepare meals during the holidays.
It is made with the following ingredients: 5 metres of string, 1 x 3 kg higher-welfare turkey crown with giblets (from a 5kg turkey), 2 onions, 2 sticks of celery, 2 carrots, 2 clementines, 1 bunch of fresh woody herbs, such as rosemary or sage (30g), 6 bay leaves, 500 g of apricot and sausage stuffing, 2 500 g higher-welfare turkey legs (deboned by your butcher)