CLASSIC ROAST TURKEY CROWN WITH ORANGES & HERBS

INGREDIENTS

For the sage and onion stuffing

• 300g red onions, chopped
• 50g unsalted butter + 15g extra for adding to the stuffing before baking
• 100g toasted rolled oats
• 250g fresh white breadcrumbs
• 20 sage leaves, chopped
• 3.5 – 4kg turkey
• few sprigs fresh rosemary, thyme, sage
• 1 bay leaf
• 4 oranges
• 1 onion, sliced
• olive oil, for greasing

For the sage and black pepper butter

• 100g unsalted butter, softened
• ¼ teaspoon black pepper, freshly ground
• 1 tablespoon sage, chopped

For the classic turkey gravy

• 15g plain flour
• 450ml chicken stock

METHOD

1. Start by making the sage and onion stuffing. In a frying pan, melt some unsalted butter until it bubbles, then add chopped onions and cook for 5 minutes. In a bowl, mix toasted oats and fresh breadcrumbs. Add sage leaves and seasoning, then stir in the cooked onions. Let it cool, then press half the stuffing into a lined 18cm square tin and dot with extra butter. Set aside for later.
2. Fill a deep roasting tin halfway with hot water and place it in the oven to add moisture. Preheat the oven to gas 5, 190°C, or fan 170°C. Dry the turkey with paper towels and season inside. Stuff the neck end of the turkey with half the stuffing, fold the skin under and secure it with a cocktail stick.
3. Stuff the turkey’s cavity with herbs, oranges halves and onion, then place it in another roasting tin. Tie the turkey legs together with kitchen string.
4. For the sage and black pepper butter, mix softened butter with black pepper and chopped sage. Spread this mixture over the turkey and season it. Cover with foil and cook for 2½ hours, basting it twice.
5. After 2½ hours, remove the foil, baste again, then pour lemon juice over the turkey. Cook for another 40-50 minutes until golden brown and cooked through. Cover any parts that brown too quickly with foil. In the last 45 minutes, cook the remaining stuffing alongside the turkey until lightly golden. Keep it warm.
6. Once done, take the turkey out, saving the juices and place it on a warm plate. Cover with foil and let it rest for 30 minutes.
7. To make the gravy, mix 2 tablespoons of fat from the roasting tin with plain flour to make a smooth paste. Remove extra fat, then pour 150ml of the pan juices into a saucepan with chicken stock. Whisk in the flour mixture and bring to a boil, stirring until slightly thickened.
8. To serve, remove the foil from the turkey and garnish with sage, rosemary and sliced oranges. Serve with the stuffing and gravy.