mediterranean british turkey
serves 10 - 12 
preparation time: 15 - 20 minutes 
cooking time: about 3 hours 40 minutes 
fat per portion: 17.9g 
  for the stuffing
1 Tbsp  olive oil
4   shallots, peeled and finely chopped
2 - 4   garlic cloves, peeled and crushed
1   red pepper, skinned, deseeded and finely chopped
1   orange pepper, skinned, deseeded and finely chopped
1   courgette, (about 100g/4oz in weight), trimmed and coarsely chopped
  100g4oz instant polenta
3 Tbsp  grated parmesan cheese
  salt and freshly ground black pepper
2 Tbsp  freshly chopped parsley
  for the turkey
  55kg12lb oven ready turkey, thoroughly thawed if frozen
20   unpeeled garlic cloves
2 small  oranges, cut into quarters
small  bunch fresh parsley
  to garnish
  orange wedges and parsley
  to serve
3   assorted coloured peppers, deseeded and cut into wedged
2 - 3   onions, peeled and cut into wedges
6   garlic cloves, peeled and sliced in half
1 small  aubergine, trimmed and cut into small cubes
2 small  courgettes, trimmed and cut into strips
4 - 6 Tbsp  olive oil
2 Tbsp  freshly chopped parsley
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 saute the shallots and garlic for 3 minutes. remove from the heat 
and stir in the chopped peppers and courgette, reserve. 
bring 325ml/11 floz of water to the boil then sprinkle in the 
polenta. return to the boil, lower the heat and cook for 5 minutes or 
until the mixture is very thick, stir throughout. remove from the heat 
and stir in the reserved pepper mixture, parmesan cheese, seasoning to 
taste and the parsley. leave until cool. 
when cool, use to stuff the neck cavity only, securing the flap over 
the stuffing with either a skewer or with a trussing needle and fine 
place the unpeeled garlic cloves, orange quarters 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 or 18 minutes per 450g/1lb if lightly covered with 
foil). turn the right way up 30 minutes before the end of cooking time 
and remove 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. serve with 
the roasted vegetables and garnish with orange wedges and parsley 
meanwhile, prepare the roasted vegetables. place all the vegetables 
in a roasting tin and pour over the olive oil. place in the oven with 
the turkey for the last 40 minutes of the cooking time and cook, 
stirring occasionally until tender. remove from the oven and serve 
with the turkey. 
(to skin peppers, preheat the grill and line the grill rack with foil. 
cut the peppers into quarters and discard the seeds. place skin side 
uppermost on the foil lined grill rack then grill for about 10 minutes 
or until the skins have started to blacken. turn the peppers round so 
that most of the skin begins to blacken. remove and place in a 
polythene bag and leave until cool. strip off the skin and use as 
(ID: 75233) Mirror: Tue, Dec 21, 2004

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