Deck the Table

Make the most of your turkey this Christmas with these show-stopping recipes from chef Rachel Green and Golden Turkeys.

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Cranberry & Maple-Glazed Turkey with Butternut and Pecan Stuffing and Sherry Gravy (Pictured on previous page)

Serves 8-10

INGREDIENTS

For the turkey 1 x 5kg oven-ready turkey Sea salt flakes & freshly ground black pepper 2 onions, peeled & quartered 1 bay leaf 2 carrots, peeled & cut into large chunks 2 sprigs fresh rosemary 300ml water

For the cranberry sauce 200g dried cranberries 400g frozen cranberries 2 tbsp finely chopped fresh rosemary leaves 200g caster sugar 4 tbsp maple syrup Zest & juice of 1 large orange 3 x star anise

For the stuffing 150g butter, melted 1 onion, coarsely grated 200g smoked bacon lardons 200g butternut squash, roughly cubed & cooked 200g breadcrumbs 150g pecans, finely chopped 1 tbsp finely chopped fresh rosemary leaves Zest of 1 lemon 3 tbsp chopped fresh parsley

For the gravy 500ml chicken stock 150ml sherry 3 tbsp plain flour 1 tsp Marmite 30g butter

Preheat the oven to 180°C/360°F/Gas mark 4

METHOD

Take the turkey out of the fridge a couple of hours before cooking, remove any trussing string along with the giblets.

Season the turkey with a little sea salt and black pepper and place a couple of the onion quarters inside the cavity. Place the turkey in a large roasting tin, breast side down, along with the giblets, bay leaf, remaining onions, carrots, rosemary and water. Roast in the preheated oven for about 1½ hours.

Whilst the turkey is in the oven, make the cranberry sauce and stuffing.