I tried this recipe on a chicken recently and it was so amazing — so figured I would adapt it and do a turkey this way. People are always saying they don’t really like turkey because it’s too dry so I wanted to make the juiciest possible bird. I have never really understood all the fuss around cooking a turkey as it’s really as easy as a chicken it just takes a bit longer.
I looked at Nigella’s guidelines around cooking times in ‘How to eat’ and she recommends 2 hours @ 180 degrees for a 4.5kg Turkey. Well I have to say that this is not accurate at all. I cooked my 4kg Turkey for just over 3 hours at 200 degrees c. (cut the recipe in half if you are doing a chicken)
- 1 x turkey stuffed and trussed (ie legs tied together)
- 2 cups (500ml rose / or white wine)
- 4 cups /1 litre chicken stock (hot)
- about 2 cups of herbs –then chop up finely (I used parsley, sage (small quantity as its very strong), rosemary, thyme and a little bit of basil)
- 5 cloves of garlic crushed
- 4 Tbls of Dijon mustard.
how to make:
- preheat oven to 200 degrees c
- mix the garlic, mustard, wine and herbs in a bowl and then pour over the turkey
- pour the chicken stock into the roasting pan (deep sided one works best)
- cook uncovered for about 3 hours depending on the size of your bird
- I cooked with the breast up for 30 minutes, then turned over so back up for about an hour then flipped and did the final hour and a half with breast up again. If the top is getting a bit too brown, loosely cover the bird with a piece of foil. baste every half an hour or so.
There is a lot of liquid so baste often. As its being cooked open, a lot of the liquid will reduce to form a lovely saucy gravy.
I carved up the whole turkey and put the meat in a large serving platter. I don’t mind that it doesnt look very pretty at this stage and some of the pieces are more chunky than neatly sliced. I then poured over all the herby wine sauce so the meat just wallowed in this. So succulent and delicious and got a generous quota of comments about it being the best turkey ever eaten.
I stuffed the turkey with my roasted cashew nut, sesame seed and dukkah stuffing. I served with roasted potato wedges, roasted butternut slices and a big green salad with my best vinaigrette.