british turkey with tarragon and hazelnuts
fat per portion: 7.6g for the turkey and 10.1-8.3g for the stuffing 
preparation time: 15-20 minutes 
cooking time: 3 hours 40 minutes 
  for the stuffing
1 Tbsp  oil
1 small  onion, peeled and chopped
2   celery sticks, trimmed and chopped
2 - 3   garlic cloves, crushed
1 medium  courgette (about 175g/6oz in weight) trimmed and coarsely
  100g4oz toasted hazelnuts, chopped
  175g6oz fresh white breadcrumbs
2 Tbsp  grated lemon rind
2 Tbsp  freshly chopped tarragon
  salt and freshly ground black pepper
2 small  eggs
1 - 2 Tbsp  lemon juice
  for the turkey
  55kg12lb oven ready turkey, thoroughly thawed if frozen
2 small  lemons, cut into quarters
small  bunch fresh tarragon
  lemon wedges and fresh tarragon sprigs to garnish
  for the sauce
1 small  onion, peeled and finely chopped
1 Tbsp  oil
2 Tbsp  plain flour
  300ml / 1/2 pint medium dry white wine
  150ml14 pint turkey or chicken stock
1 Tbsp  grated lemon rind
  few sprigs fresh tarragon
  salt and freshly ground black pepper
  few drops of gravy browning
2 Tbsp  freshly chopped tarragon
preheat the oven to 190 c/375 f/gas mark 5, 10 minutes before 
cooking. lightly rinse the turkey and pat dry. heat the oil in a pan 
and gently saute the onion, celery and garlic for 5 minutes or until 
the onion has softened. remove from the heat and stir in the remaining 
ingredients, mixing to a fairly soft consistency with the eggs and the 
lemon 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 lemon quarters and tarragon sprigs 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 or 18 minutes per 450g / 1lb if lightly covered). 
turn the right way up 30 minutes before the end of cooking time and 
remove the foil if necessary. (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 the 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 
the lemon wedges and tarragon. 
meanwhile make the sauce. gently saute the onion in the oil for 5 
minutes or until softened. stir in the flour and cook for 2 minutes. 
stir in the wine, stock, lemon rind and tarragon sprigs, bring to the 
boil then simmer for 10 minutes. remove from the heat, strain and 
return to the pan. add seasoning to taste and a few drops of gravy 
browning to make the sauce a golden colour. 
(ID: 75231) Mirror: Tue, Dec 21, 2004

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