Roast Turkey with Cranberry Glaze recipe
ingredients
3 kg turkey
200 ml water
2 tsp cornflour
100 g cranberry sauce
2 tbsp port
2 tbsp olive oil
2 tsp (10 g) 1/2 oz juniper berries, crushed
salt and freshly ground black pepper
200 ml water
2 tsp cornflour
100 g cranberry sauce
2 tbsp port
2 tbsp olive oil
2 tsp (10 g) 1/2 oz juniper berries, crushed
salt and freshly ground black pepper
accompaniments
(you may also need these recipes)
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Remove any giblets and rinse out the cavity of the turkey. Place the turkey in a large roasting tin, cover with foil and cook in the oven for 20 minutes per 500 g or 45 minutes per kg plus 20 minutes.
3. Cook the giblets in a small pan with 200 ml water and a lid on for 15 minutes. Remove the giblets and retain the stock for the gravy.
4. To make the glaze, mix together all the ingredients in a small pan and bring to the boil.
5. Thirty minutes before the end of the cooking time, remove the foil, baste the turkey with the cranberry glaze, repeat this process again to give a glossy well coated turkey.
6. Remove the turkey from the roasting tin and place on a serving plate, loosely covered with the foil.
7. To make the gravy, add the giblet stock to the roasting tin and place on the hob, scraping away all the sediment from the sides of the pan and bring to the boil. Allow the liquid to boil until slightly reduced.
8. Blend the cornflour with 1 tbsp of water and mix into the turkey juices, bring to the boil, stirring all the time until it thickens. Season to taste, before serving with the turkey.
2. Remove any giblets and rinse out the cavity of the turkey. Place the turkey in a large roasting tin, cover with foil and cook in the oven for 20 minutes per 500 g or 45 minutes per kg plus 20 minutes.
3. Cook the giblets in a small pan with 200 ml water and a lid on for 15 minutes. Remove the giblets and retain the stock for the gravy.
4. To make the glaze, mix together all the ingredients in a small pan and bring to the boil.
5. Thirty minutes before the end of the cooking time, remove the foil, baste the turkey with the cranberry glaze, repeat this process again to give a glossy well coated turkey.
6. Remove the turkey from the roasting tin and place on a serving plate, loosely covered with the foil.
7. To make the gravy, add the giblet stock to the roasting tin and place on the hob, scraping away all the sediment from the sides of the pan and bring to the boil. Allow the liquid to boil until slightly reduced.
8. Blend the cornflour with 1 tbsp of water and mix into the turkey juices, bring to the boil, stirring all the time until it thickens. Season to taste, before serving with the turkey.
serving amount
serves 6 - 8
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
