christmas british turkey with smokey bacon and mushrooms
serves 10 - 12 
preparation time: 15-20 minutes 
cooking time: 3 hours 40 minutes 
calories per portion: for the stuffiing: 116 - 97 
fat per portion: for the stuffing: 4.4 - 3.7g 
calories per 100g: for the turkey: 196 
fat per 100g: for the stuffing: 7.6g 
  for the stuffing
1 Tbsp  oil
6   smoked bacon rashers, chopped
1 small  onion, peeled and chopped
2   celery sticks, trimmed and chopped
2 - 3   garlic cloves, crushed
  75g3oz wild mushrooms, lightly rinsed and chopped
  75g3oz chestnuts, peeled and roughly chopped
  175g6oz fresh white breadcrumbs
2 Tbsp  grated orange rind
1 Tbsp  juniper berries, roughly chopped
2 Tbsp  freshly chopped parsley
  salt and freshly ground black pepper
1 large  egg
2 Tbsp  orange juice
  for the turkey
  55kg12lb oven ready turkey, thoroughly thawed if frozen
1   onion peeled and cut into wedges
1 Tbsp  juniper berries
small  bunch fresh parsley
  to serve
5 - 6 small  oranges
1 Tbsp  oil
  175g6oz wild, chestnut and button mushrooms, lightly rinsed and
1 Tbsp  freshly chopped parsley
preheat the oven to 190 c/375 f/gas mark 5, 10 min`utes before 
cooking. lightly rinse the turkey and pat dry. heat the oil in a pan 
and gently saute the bacon, onion, celery and garlic for 5 minutes or 
until the onion is softened. add the mushrooms and saute for a further 
2 minutes. remove from the heat and stir in the remaining ingredients, 
mixing to a soft consistency with the egg and the orange juice. 
use to stuff the neck cavity only, securing the flap over the 
stuffing with either a skewer or with a trussing needle and fine 
twine. any extra stuffing can be rolled into balls and cooked round 
the turkey for the last 20 minutes of cooking time. 
place the onion, juniper berries and parsley in the turkey body 
cavity. now weigh the turkey and calculate the cooking time. place 
upside down in the roasting tin and cook in the oven for the 
calculated cooking time. (allowing 15 minutes per 450g/1lb if cooking 
uncovered and 18 minutes per 450g/1lb if lightly covering with foil). 
turn the right way up 30 minutes before the end of the cooking time 
and remove foil if using. (try and avoid opening the oven door too 
often while cooking). 
test if cooked by piercing the thickest part of the thigh with a 
long clean skewer or knitting needle. if the juices run clear, it is 
ready, if a little pink then return to the oven and cook a little 
once cooked, remove the turkey from the oven, place on a serving 
platter, cover with tinfoil and a clean towel and leave for at least 
15-20 minutes. this will make the turkey easier to carve. garnish with 
orange cups and serve. 
meanwhile, cut the oranges in half and scoop out the flesh and pith, 
leave upside down on kitchen paper to allow the oranges to dry out a 
little. heat the oil and saute the mushrooms for 5 minutes or until 
cooked, season to taste and stir in the parsley. spoon into the 
hollowed out oranges and serve around the cooked turkey. 
(ID: 75230) Mirror: Tue, Dec 21, 2004

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