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Turkey With Tarragon and Hazelnuts |
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Preparation time:
30 minutes
Cooking time:
15 mins per pound
Serves:
12
Calories:
290
(per serving)
Fat:
13
g (per serving)
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Ingredients
Stuffing:
1 tbsp oil
1 small onion, peeled and chopped
2 celery sticks, trimmed and chopped
2 garlic cloves, crushed
1 medium courgette, trimmed and coarsely grated
100g/4oz toasted hazelnuts, chopped
175g /6oz fresh white breadcrumbs
2 tbsp grated lemon rind
2 tbsp freshly chopped tarragon
Salt and black pepper
2 small eggs
2 tbsp lemon juice
For the turkey:
5.5kg (12Ib) oven ready turkey, thoroughly thawed if frozen
2 small lemons, cut into quarters
Small bunch fresh tarragon
Lemon wedges and fresh tarragon sprigs to garnish
For the Sauce:
1 small onion, peeled and finely chopped
1 tbsp oil
2 tbsp plain flour
300ml/½ pt medium dry white wine
150ml/¼ pt turkey or chicken stock
1 tbspgrated lemon rind
Few sprigs fresh tarragon
Salt and black pepper
Few drops of gravy browning
2 tbsp freshly chopped tarragon
1. Preheat the oven to 190ºC/375ºF/Gas Mark 5, ten minutes before cooking. Lightly rinse the turkey and pat dry. Heat the oil in a pan and gently sauté the onion, celery and garlic for five minutes or until the onion has softened. Remove from the heat and stir in the remaining ingredients, mixing to a fairly soft consistency with the eggs and the lemon juice
2. Use to stuff the neck cavity only, securing the flap over the stuffing with either a skewer or with a trussing needle and fine twine. Any extra stuffing can be rolled into balls and cooked round the turkey for the last 20 minutes of cooking time.
3. Place the lemon quarters and tarragon sprigs in the turkey body cavity. Now weigh the turkey and calculate the cooking time. Place upside down in the roasting tin and cook in the oven for the calculated cooking time. (Allowing 15 minutes per 450g (1lb) if cooking uncovered or 18 minutes per 450g (1lb) if lightly covered). Turn the right way up 30 minutes before the end of cooking time and remove the foil if necessary. (Try and avoid opening the oven door too often while cooking).
4. Test if cooked by piercing the thickest part of the thigh with a long clean skewer or knitting needle. If the juices run clear, it is ready, if a little pink then return to the oven and cook a little longer.
5. Once cooked remove the turkey from the oven, place on the serving platter, cover with tinfoil and a clean towel and leave for at least 15-20 minutes. This will make the turkey easier to carve. Garnish with the lemon wedges and tarragon.
6. Meanwhile make the sauce. Gently sauté the onion in the oil for five minutes or until softened. Stir in the flour and cook for two minutes. Stir in the wine, stock, lemon rind and tarragon sprigs, bring to the boil then simmer for ten minutes. Remove from the heat, strain and return to the pan. Add seasoning to taste and a few drops of gravy browning to make the sauce a golden colour.
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