Roast turkey with festive stuffing. If you're looking to cook a traditional Christmas feast this year, you can't go wrong with roast turkey. Stuff the turkey, tie the drumsticks together and fold the wing tips underneath. Place the turkey into a roasting dish.
Roast turkey is popular festive or party fare as it's such a suitable dish for feeding a crowd.
Ask your butcher for a free-range turkey and choose a smaller rather than a larger bird, which can dry out over long cooking.
The breadcrumb stuffing can also be used to stuff a chicken (use half the quantity).
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If you're looking to cook a traditional Christmas feast this year, you can't go wrong with roast turkey. Stuff the turkey, tie the drumsticks together and fold the wing tips underneath. Place the turkey into a roasting dish.
Alright, don't linger, let's approach this roast turkey with festive stuffing formula with 4 components which are definitely easy to find, and we have to process them at the very least through 8 ways. You should devote a while on this, so the resulting food could be perfect.
Ingredients of Roast turkey with festive stuffing:
- Need 1 of turkey.
- Provide for Festive stuffing.
- You need for Soft butter.
- Need for Salt and pepper.
A colourful, festive stuffing completes this dish! For an extra-moist bird, the turkey is covered with bacon before cooking. Drizzle with the extra oil and cook according to the pack directions. Serve with roast vegetables, gravy and your favourite green vegetables.
Roast turkey with festive stuffing steps:
- Take the turkey out of the fridge half an hour before you are going to start roasting. Put it on the washed kitchen surface and clean with damp kitchen roll. Preheat the oven to 240º. Stuff the turkey.
- Rub the butter all over the turkey with your hands. Do the same with the salt and pepper. Tie the legs together with string or foil. This will prevent the stuffing from spilling out during roasting time. Put the turkey on the oven tray and give your hands a good wash in warm soapy water. Cover the roasting tray with foil and put the whole thing in the oven. After 20 minutes put the oven down to 165º.
- After one and a half hours, take the turkey out and take the foil off. It will look like this. Put it back in the oven for another hour and a half..
- During this time every half hour pour the turkey juices over the turkey to keep it moist.
- When you think the turkey is done, pierce the part joining the leg to the body with a skewer. If the juices come out clean, the turkey is cooked. If they are murky, it needs more time..
- Put the excess juices into the stock you have made for the gravy. Turn the oven off and put some serving plates in - they will warm up nicely while the turkey is resting..
- Put the turkey onto the carving board or plate and let it rest for half an hour before carving. While the turkey is resting, pour the gravy into the oven tray to get all the little tasty bits that have stuck to the tin.
- Use a very sharp knife to carve the turkey and arrange on the warmed plates with the stuffing. Uncork the wine, pull the crackers and enjoy :-).
Rachel Allen's traditional roast turkey with stuffing stays moist and juicy, thanks to a buttery protective layer. This might be your finest Christmas ever. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit. Make this festive showstopper using our delicious finest* free-range turkey, which has a rich, gamey taste. Find more Christmas recipes at Tesco Real Food.
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