November 20, 2020 3:56 pm
Is 2020 going to be your first-year cooking Christmas dinner? Not to worry! Let us take the stress away with a simple, modern, time saving dish that is sure to taste delicious and take a fraction of the time! Check out this delicious Christmas turkey recipe, with perfect crispy Maris piper potatoes!
For The Turkey
• Small turkey
• 3 rosemary sprigs (finely chopped)
• 200g butter
• 1 red/white cabbage (cut into 6 wedges)
• 2 bay leaves
• 1 lemon halved
• 1 garlic bulb
• 2 large banana shallots, unpeeled and chopped
• 500ml chicken stock
• 1 tsp cornflour (optional)
For The Potatoes
• 75ml vegetable oil
• 2kg floury potatoes (preferably maris piper) (peeled and chopped into large even chunks)
- Take your turkey out of the fridge, this needs to be done at least 1 hour before cooking.
- Heat the oven to 200C/180C fan/gas 6.
- Beat the butter with the rosemary and rub underneath the turkey skin. Start from the neck, push your fingers underneath the skin and gently spread the butter inside the pocket.
- Put the lemon and bay leaves inside the turkey then season the turkey all over.
- Place the shallots onto a large flameproof roasting tin and put the turkey on top, breast side up.
- Place the turkey into the oven and roast for 1 hour.
- For the potatoes, begin by pouring the vegetable oil into a large roasting pan and place into the oven to heat up. Take your chopped potatoes, place into a large saucepan and cover with cold water, add a pinch of salt then set over a high heat, slowly bringing it to a boil. Simmer for 5 minutes, until tender around the edges. Drain the spuds well and leave to steam dry in the same pan for a few minutes. Carefully take out the roasting tin from the oven and carefully transfer the potatoes into the hot fat with a pair of tongs. Make sure to cover the whole potato with oil when doing so! Roast for 45-55 minutes, turning a few times throughout. Season to taste.
- After an hour of the turkey cooking take it out of the oven and give it a good baste.
- Carefully nestle the cabbage wedges in the tin, or push underneath the turkey if they don’t fit.
- Return to the oven for a further 30 minutes- covered with foil.
- To see if the turkey has cooked, the juices should run clear when you pierce the thickest part of the thigh, or a thermometer should read 75C. If the turkey has not yet cooked, put it back in the oven for a further 10-15 mins.
- Take the turkey out of the oven and place onto a board to rest for 1 hour, remember if you want crispy skin don’t cover it, if you don’t mind, cover the turkey with foil.
- Serve & enjoy!
Recipe taken from BBC Good Food
This post was written by Danielle Orrell