A table for turkey this Christmas

“Turkey is the perfect  show-stopper for any traditional Christmas meal. It can be done traditionally or cooked with a difference by adding other local flavours,” says Amit Bharadwaj, executive chef, as he presents his recipe for the occasion.

Dry Rub for Turkey
Ingredients: for one turkey approx 4-5 kgs
n Salt -  2 1/2 cup
n Olive oil - 1 cup
n Cider vinegar - 1/2 cup
n Kokum extract and star anise powder - for taste 
n Brown sugar - 1/4 cup
n Black pepper - 1 tbsp
n Sage, chopped - 4 tbsp
n Garlic powder - 1 tbsp
n Onion powder - 3 tbsp

Preparation:
Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

You will need:
n 1 bulb of garlic, broken into cloves
n 1 large egg 
n 1.1 litres /2 pints chicken or vegetable stock
n 12 small fresh rosemary sprigs, plus a few extra
n 12 strips of pancetta or thinly sliced streaky bacon
n 2 carrots, peeled
n 2 sticks of celery, trimmed and chopped
n 2 tablespoons plain flour
n 300g /10½ oz minced pork
n 4 medium red onions, peeled
n 4-4.5kg /9-10lb turkey, free-range or organic
n 50g /2oz butter
n A big handful of breadcrumbs
n A handful of dried apricots
n A sprig of fresh sage, leaves picked
n Olive oil
n Pinch of grated nutmeg
n Sea salt and freshly ground black pepper
n Zest of 1 lemon
 
Method:
Preheat the oven to maximum. Heat a saucepan and drop in the butter, sage leaves and six of the pancetta/ bacon strips. Chop garlic cloves and onion. Add the garlic, celery and onion to the saucepan and fry gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and while the mix is cooling, chop apricots roughly and stir them in.

When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.

Stab the thighs and drumsticks of the turkey in six places on each side. Push a little pancetta roll into each hole until it just peeps out.

This’ll give your turkey thighs a fantastic flavour and will keep them moist. Chop the remaining onions in half and slice carrots thickly.

Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that’s covering the turkey’s breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. Go slowly and try not to make 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 stop anything leaking out. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g /1lb 2oz). Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C /350°F /gas 4, apply the ice-pack for 1 hour on the breasts, then remove; proceed to roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer.

Remove the tinfoil for the last 45 minutes to brown the bird. Lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy. Collect the juice that runs and it add to the sauce for aroma. Skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the flame and boil on a high heat. When the gravy thickens, strain it into a bowl. Carve your turkey and drizzle with sauce,
serve!