Ingredients

The following ingredients have 8 Servings
  • 4 kg | 8lbs fresh turkey (or frozen and defrosted thoroughly)
  • 150 g | 5.3oz unsalted butter at room temperature
  • 2 tbsp French's Classic Yellow mustard
  • 1 tbsp fresh lemon thyme leaves
  • zest of 2 lemons
  • zest of 1 orange
  • dash Tabasco
  • salt and freshly ground pepper
  • 1 carrot (halved)
  • 1 celery stick (halved)
  • 1/2 lemon
  • 1 bay leaf
  • 2 parsley stalks
  • small piece fresh rosemary
  • Giblets (heart, gizzard and liver from the turkey)
  • 3-4 tbsp unsalted butter
  • 1 small leek (finely diced)
  • 1 celery stalk with leaves
  • 1 yellow onion (finely diced)
  • 1 bay leaf
  • 1 lt | 4 cups water
  • 1 tbsp cornflour diluted in a little cold water
  • 1 tbsp Bourbon
  • 1 tbsp French's Classic Yellow mustard
  • 1 tsp soy sauce
  • 350  g | 12oz bread cubes, toasted (sourdough or ciabbata bread)
  • 200 g | 7oz smoked bacon cubes
  • 150 g | 5.3oz pecans roughly chopped
  • 150 g 5.2oz cooked chestnuts roughly chopped
  • 100 g 3 ½oz dried cranberries ( finely diced)
  • 6 tbsp crispy onions ground to a powder (optional)
  • 6 tbsp unsalted butter
  • 2 celery sticks (diced)
  • 2 leeks white and light green parts only, finely diced
  • 2  large sage leaves very finely diced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp flat leaf parsley (chopped)
  • 360 ml | 1 ½ cup chicken stock
  • 2 eggs
  • 1 tbsp yellow mustard
  • pinch chilli flakes
  • dash Worcestershire sauce
  • salt and freshly ground pepper

Instruction

  • Preheat the oven to 180C (350F) and set the shelf on lowest rack.
  • If you are using a frozen turkey, make sure it is fully defrosted before cooking. Thaw in the fridge following pack instructions. Let the turkey (fresh or defrosted) stand at room temperature for at least an hour before roasting.
  • Tie the carrot, celery, lemon, bay leaf, parsley stalks and rosemary together with kitchen string and put into the turkey cavity.
  • Put he butter, mustard, thyme leaves, lemon and orange zest and Tabasco in a small bowl. Use a spoon to mix everything together.
  • Massage the butter paste all over your turkey, pushing some under the breast skin. Season well with salt and pepper.
  • Place the turkey in a large roasting bag and seal. Place flat on a large, deep roasting tray and pierce a few holes on the top of the bag.
  • Cook the turkey for 2 hours, rotating the tray halfway through.
  • While the turkey is cooking, make the stock. Heat 2 tbsp butter in a pot and cook the leek, celery and onion for 5 minutes. Season with salt and pepper and cook another 5 minutes.
  • Add the water bay leaf, gizzard and heart. Bring to the boil then simmer for 45 minutes. Straing the liquid into another pot. Pan fry the liver in the remaining butter and cook for 4-5 minutes or until cooked through. Chop very finely and add to the stock. Set aside.
  • Remove the turkey from the oven and leave to stand for 5 minutes. Carefully open the roasting bag - be careful as the steam will be very hot and can easily give you a bad burn!
  • Check the temperature - it should be 170°F (77°C) in the breast and 180°F (82°C) in the thigh. Cover loosely with foil and leave to rest for at least 30 minutes before carving.
  • Pour the liquid that's collected in the bag into the stock pot. Bring to a rolling simmer and stir in the bourbon, cornflour, mustard and soy sauce. Cook until slightly reduced and thickened. Check the seasoning and strain into a gravy boat.
  • Carve your turkey and serve with the gravy and stuffing.