Clementine and Sage Turkey with Madeira Gravy
Christmas is literally a couple of sleeps away. Yup, only two more sleeps and it’s the big day.
One of the things that I’m most looking forward to is sitting down with my family to a festive feast – there is literally nothing quite like it! This year we’re going to try out something a little fancy, so I thought I’d share this recipe for Clementine and Sage Turkey with Madeira Gravy – this will guarantee to wow your dinner guests on the big day!
This recipe takes around 30 minutes for preparation and the cooking time is around 3 hours 40minutes, plus resting time. This feats will serve eight people with some leftovers for those traditional after Christmas meals!
Grab your supplies…
5.4kg (12lb) free-range turkey (put the giblets for stock to one side, if you like )
3 firm clementines
20g pack fresh sage
100g (3½oz) butter, softened
500g (1lb 2oz) stuffing
3 celery sticks
3 carrots, halved lengthways
Salt and freshly ground black pepper
Fried clementine halves and stuffing balls to garnish (optional)
For the Madeira Gravy
25g (1oz) plain flour
125ml (4fl oz) Madeira wine
300ml (½ pint) chicken stock
1 tbsp runny honey or redcurrant jelly, if needed
1 Remove the turkey from the fridge 1 hour before you stuff it to let it come up to room temperature.
2 Preheat the oven to 190°C (170°C fan oven) mark 5. Finely grate the zest from the clementines into a medium bowl. Halve the zest-free clementines and put to one side. Next, add 2 tbsp thinly sliced sage leaves (put the rest of the bunch to one side) to the bowl with the butter and plenty of seasoning and mix well.
3 Put the turkey, breast side up, on a board. Use tweezers to pluck any feathers from the skin. Loosen the skin at the neck end and use your fingers to ease the skin away from the breast meat, until 9cm (3½in) is free. Spread most of the butter between the skin and meat. Put the remaining flavoured butter to one side.
4 Spoon the cold stuffing into the neck cavity, pushing it down between the skin and breast meat and taking care not to overfill. Neaten the shape. Turn the turkey over on to its breast, pull the neck flap down and over the stuffing and secure the neck skin with a skewer or cocktail sticks. Weigh the turkey and calculate the cooking time, allowing 30–35 minutes per 1kg (2¼lb).
5 Make a platform in a large roasting tin with celery sticks and carrot halves and sit the turkey on top. Put the clementine halves and the remaining sage (stalks and all) into the turkey cavity, then rub the remaining flavoured butter over the breast of the bird. Tie the legs together with string, season the bird all over and cover loosely with foil.
6 Roast for the calculated time, removing the foil for the last 45 minutes of cooking, and basting at least three times during cooking. If the skin is browning too quickly, cover with foil again.
7 To check if the turkey is cooked, pierce the thickest part of the thigh with a skewer – the juices should run clear. If there are any traces of pink in the juice, put the bird back into the oven and cook for 10 minutes, then check again in the same way. Alternatively, use a meat thermometer – the temperature needs to read 78°C when inserted into the thickest part of the breast.
8 When the turkey is cooked, tip the bird so that the juices run into the tin, then transfer the turkey to a board (put the roasting tin for the Madeira Gravy to one side). Cover loosely with foil and clean teatowels to help keep the heat in. Leave to rest in a warm place for at least 30 minutes or up to 1¼ hours.
9 To make the gravy, tilt the roasting tin and spoon off most of the fat (leaving the vegetables in the tin). Put the tin on the hob over a medium heat and add the flour. Cook, stirring well with a wooden spoon, for 1 minute. Gradually add the Madeira, scraping up all the sticky bits from the bottom of the tin, then leave to bubble for a few minutes. Next, stir in the stock and leave to simmer, stirring occasionally, for 5 minutes. Check the seasoning and add the honey or redcurrant jelly if needed. Strain into a warmed gravy jug, or into a clean pan to reheat when needed.
10 To serve, unwrap the turkey and transfer to a warmed serving plate. Remove the skewer or cocktail sticks and garnish with the fried clementine halves and stuffing balls, if you like. Serve with the gravy.
Save yourself some time on Christmas Day
Prepare the turkey to the end of step 5 up to one day ahead. Chill (both the bird, and yourself!). Allow the stuffed turkey to come up to room temperature, then complete the recipe to serve.
So, what feast will you be serving up to the Christmas table this year?
♥ – ♥ – ♥
This fabulous Christmas recipe is from a collection of mouth-watering meals from Roast It published by Collins & Brown. Made Peachy readers can buy a copy of Roast It for only £3.50 including free UK p&p. Call 0844 576 8122 and quote reference CH1800.