classic roast british turkey with all the trimmings
serves 12 
preparation time = 30 minutes 
cooking time = 4 hours 
fat content per portion = 21g 
calories per portion = 771 
  30ml2 tbsp vegetable oil
1   red onion, chopped
  50g2oz dried cranberries
  zest and juice 1 lemon
  175g6oz fresh white breadcrumbs
  200g7oz ready cooked and peeled chestnuts, chopped
  60ml4 tbsp each chopped fresh sage and fresh parsley
  225g8oz sausagemeat
  salt and freshly ground black pepper
1   54kg12lb oven-ready british turkey, giblets removed
12   rashers rindless smoked streaky bacon
6   chipolata sausages, twisted in half to make 12
12   pitted no-soak prunes
  50g2oz butter
  30ml2tbsp plain flour
  900ml1 1/2 pt turkey stock
  to serve: roast potatoes, parsnips and mixed vegetables
make stuffing: heat oil in a pan and fry onion for 4 minutes. add 
cranberries, lemon zest and juice; remove from heat. in a large bowl, 
mix remaining stuffing ingredients with onions; season. 
prepare trimmings: stretch bacon rashers with back of a knife; cut 
in half. wrap a piece of bacon around each of the sausages and prunes. 
place seam side down in a roasting tray, cover and chill until 
stuff the turkey: preheat oven to 190c/fan 170c/375f/gas mark 5. 
spoon stuffing into neck cavity of turkey, then tuck skin flap 
underneath; secure with cocktail sticks. roll any remaining stuffing 
into balls and roast with bacon rolls. 
truss and weigh turkey: tie string around leg joints, then around 
parsons nose, under the bird and up over the wings. tie tightly to 
secure shape. weigh turkey, then calculate cooking time: allow 18 
minutes per 450g/1lb. place in a large roasting tin. spread all over 
with butter and season. loosely cover with foil. 
roast turkey for the calculated time, basting occasionally with the 
pan juices. remove foil for final 45 minutes, to crisp skin; roast 
bacon rolls and stuffing balls above the turkey for 20 minutes. check 
turkey is cooked - pierce thigh with a skewer juices should run 
clear. transfer turkey to serving plate, cover with foil and rest in a 
warm place for 20 minutes this makes carving easier. 
make gravy: spoon off excess fat from juices in roasting tin. place 
tin on a low heat; add flour and cook, stirring for 1 minute. 
gradually stir in stock and bring to boil. simmer for 5 minutes, 
stirring occasionally; strain into a warm gravy boat. 
(ID: 75235) Mirror: Tue, Dec 21, 2004

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