Recipe: Rumwell's cider turkey
PUBLISHED: 11:59 19 December 2017 | UPDATED: 11:59 19 December 2017
Rumwell Farm Shop has some inspiration to share for an inventive twist on the traditional turkey dinner
Free-range bronze turkey – 10-13lb (4.5-5.8kg) will feed approx. 8-10 people
1 pack of Rumwell Farm Shop’s luxury stuffing
2 leeks, trimmed and halved
1 red onion, peeled and halved
1 white onion, peeled and halved
2 carrots, halved
50g Wykes Farm unsalted butter, softened
2 x 500ml bottles of Harry’s dry cider
600ml chicken stock
1 packet of fresh thyme
Cracked black pepper
2 tbsp Rumwell Farm Shop’s redcurrant jelly
1.To make the herb butter - chop a handful of thyme leaves, avoiding the stalks. Mix the chopped thyme with the cracked pepper and the butter until fully mixed.
2. Heat oven to 190C/fan 170C/gas 5/375F. Pull out the giblets and the neck and place in the roasting tin. Working from the neck end, loosen the skin over the breasts of your turkey. Now rub the butter mixture over the breasts and cover with the skin. Stuff the Rumwell luxury stuffing up and under the skin at the neck cavity, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
3. Put the leeks, carrots and onions along the bottom of a roasting tin with the neck in a single layer – this will make a trivet for the turkey to sit on and add flavour to the gravy. Sit the turkey on top. Pour one bottle of the cider into the tin, cover with foil, then roast according to your timings. Keep checking the tin – if the vegetables look like they’re burning, add a splash of water or cider. 30 mins before the end of cooking, remove the foil.
4. To test that the turkey is cooked, pierce the thigh through its thickest part. The juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel (pop it straight into the wash after use). Can leave to rest for up to 1 hr.
5. Remove and discard the neck, now make the gravy. With a potato masher, break up the veg in the roasting tin. Drain off all the juices into a jug and keep to one side. Place the roasting tin onto a hot hob and add in some cider, simmer until reduced by half stirring with a wooden spoon to loosen the bits from the base of the roasting tin. Add the juices from the turkey that were set aside in a jug, bring to the boil, then add the Rumwell’s Resplendent Redcurrant Jelly and the chicken stock. Once boiling thicken with cornflour to your desired consistency.