Christmas dinner means turkey; this recipe keeps your turkey juicy, not too sweet and full of flavour. Although what makes this recipe extra delicious is the turkey itself. I used a Free Range Woodland Bronze Turkey from Lidgates, London. The turkeys feed on nettles, wild blackberries and freshly grown oats. They are a slow maturing bird for optimum flavour and texture.
Lidgate’s family butcher’s has five generations of knowledge behind the counter of its famous shop in Holland Park, West London. They specialise in organic and free-range meats & poultry. They also handmake their own turkey gravy and stuffings.
You can order the best quality Turkey, Meats & Poultry from Lidgates and have them delivered to your door in time for Christmas. Orders will close the 17th December so order yours today! You will also have a chance to have your full Lidgates bill reimbursed in the New Year – see below!
Click on the image below for details on how to enter…
Ingredients
- For the gravy
Instructions
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Preheat the oven to 200°C/180°C fan/Gas mark 6 and remove the giblets from the turkey and discard.
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Make sure the turkey is dry all over by patting with kitchen paper. In a small bowl mix together the butter, thyme, sage, orange zest and season well. Now gently push your fingers under the turkey’s skin around the neck, breasts and tops of the drumsticks; easing the skin away from the flesh. Now spread the butter under the skin with your fingers and push it as far as you can. Place the orange, 1 onion quartered and 2 garlic cloves into the turkey cavity. Now rub the turkey all over with the the remaining butter and sprinkle with salt.
- Place 2 onions, the celery, carrots and 3 garlic cloves in a large roasting tin and place them along the sides. Now place the turkey in the centre and place in the oven uncovered for 30 minutes.
- Meanwhile in a large bowl mix together the maple syrup and orange juice. Once the turkey has roasted, uncovered for 30 minutes, glaze it with the maple-orange mixture and loosely tent foil over the turkey, crimping the ends firmly to the edges of the roasting tin. Reduce the oven temperature to 170°C/150°C fan/Gas mark 3 and roast for a further 2 1/2 - 3 hours, basting generously every 30 minutes.
- For the last 30 minutes increase the heat to 200°C/180°C fan/Gas mark 6, remove the foil and roast the turkey until it is brown and crisp and the juices run clear. Remove the turkey from the tin and set aside to rest, cover with foil for 20-30 minutes.
- For the gravy, discard the vegetables and then skim the fat from the pan juices. Transfer the skimmed pan juices to a separate bowl. Place the metal roasting pan over medium heat and deglaze it with the white wine. After the wine has simmered for 30 seconds, add the pan juices and chicken stock and bring to a simmer. Season to taste. The gravy is done when it has thickened and reduced in volume. If the gravy is not to your desired thickness place 1 tbsp of cornflour and 1 tbsp cold water into a small bowl and mix through. Add a tbsp of the gravy to the bowl and stir, now pour the cornflour mix into the gravy and stir through.
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Serve, enjoy and Merry Christmas!
Notes
I have been commissioned by Lidgates Butchers to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.