scottish christmas turkey
fat per portion: serving 10 = 10.98g, serving 12 = 10.73g 
preparation time: n/a 
cooking time: n/a 
4.6   56kg (10 - 12lb) turkey, plus giblets
  50g / 2oz butter, softened
  streaky bacon rashers, rinded, (optional)
1 tsp  grated orange rind
  25g / 1oz butter
  100g / 4oz unsmoked back bacon, finely chopped
  225g / 8oz onion, finely chopped
2 stick  celery, finely chopped
  175g / 6oz medium oatmeal, lightly toasted
  50g / 2oz wholemeal breadcrumbs
1 large  egg, beaten
  25g / 1oz suet
1 Tbsp  chopped parsley
1 Tbsp  freshly chopped sage
  salt and freshly ground pepper
  450ml / 3/4 pint well flavoured stock made from giblets
2 Tbsp  cornflour
2 Tbsp  orange juice
2 - 3 Tbsp  whisky
make the stuffing by heating the butter in a pan, add the bacon, onion 
and celery 
and cook over a medium heat for 4 - 5 minutes. turn into a bowl and 
allow to cool. 
add the rest of the ingredients and mix together. wipe the inside of 
the turkey and stuff the neck end, folding the neck skin over and 
securing with a metal skewer. extra stuffing can be spooned into a 
small greased loaf tin, cover the foil and cooked for 40 
minutes in the oven at the end of the cooking time for the turkey. 
weigh the turkey and calculate the cooking time, allowing 18 minutes 
per 450g/lb. 
place the turkey in a roasting tin, brush with half the softened 
butter, season with salt and pepper and place the bacon rashers over 
the bird, if using, otherwise, loosely cover with foil. roast in the 
oven at 190 c/350 f /gas mark 5, basting from time to time. remove the 
bacon or foil 30 minutes before the end of cooking, mix the orange 
rind with the remaining butter and brush over the turkey. 
when turkey is cooked, the juices that run out of the thigh when 
pierced with a skewer should be clear. 
lift the turkey onto a serving plate and allow to stand for 15 
minutes, while making the gravy. 
skim the fat off the juices from the turkey, pour the juices into a 
saucepan and add the 
stock. simmer for 5 minutes. 
blend the cornflour with the orange juice, stir into the pan and stir 
until boiling. simmer for 5 minutes. add the whisky and season if 
needed and strain into a warmed 
gravy boat. serve the extra stuffing sliced with the carved turkey. 
(ID: 75237) Mirror: Tue, Dec 21, 2004

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