Low Fat Roast Christinas turkey recipe
information
Calories per serving 325.
ingredients
2.25 kg (5 lb) turkey
50 g (1 3/4 oz) streaky bacon rashers
salt and freshly ground black pepper
50 g (1 3/4 oz) streaky bacon rashers
salt and freshly ground black pepper
For the stuffing
low fat cooking spray
4 shallots, chopped finely
225 g (8 oz) mushrooms, chopped finely
125 g (4 1/2 oz) fresh wholemeal breadcrumbs
2 teaspoons dried tarragon
2 tablespoons reduced sugar marmalade
3 tablespoons fresh orange juice For the gravy:
300 ml (10 fl oz) chicken stock
2 tablespoons cornflour
2 tablespoons port
4 shallots, chopped finely
225 g (8 oz) mushrooms, chopped finely
125 g (4 1/2 oz) fresh wholemeal breadcrumbs
2 teaspoons dried tarragon
2 tablespoons reduced sugar marmalade
3 tablespoons fresh orange juice For the gravy:
300 ml (10 fl oz) chicken stock
2 tablespoons cornflour
2 tablespoons port
method
1. Rinse the turkey well and pat it dry thoroughly with kitchen paper.
2. Place it in a large roasting tin.
3. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
4. To make the stuffing, spray a medium saucepan with low fat cooking spray and add the shallots.
5. Cook them gently until softened and then add the mushrooms.
6. Cover and cook gently for 5 minutes until the mushrooms are tender
7. Remove the pan from the heat and mix in the breadcrumbs, tarragon, marmalade and orange juice.
8. Fill the neck cavity of the turkey with the stuffing and then pull the neck flap of skin over the stuffing and tuck it under the bird, securing it with a cocktail stick.
9. Season it well with salt and freshly ground black pepper, and lay the bacon rashers over the breast in a criss-cross pattern.
10. Roast the turkey for 2 hours.
11. When cooked, carefully lift it out of the roasting tin on to a large serving platter Allow it to rest for 10 minutes before carving.
12. For the gravy, pour the turkey juices into a pan - skim off the fat first.
13. Stir in the stock and bring it to the boil.
14. Mix the cornflour with the port and stir this in. Cook, stirring, until the gravy thickens.
15. Thinly carve the turkey and serve 150 g (5 1/2 oz) of meat per person with 50 g (1 3/4 oz) of the stuffing and the gravy plus any vegetables you like.
2. Place it in a large roasting tin.
3. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
4. To make the stuffing, spray a medium saucepan with low fat cooking spray and add the shallots.
5. Cook them gently until softened and then add the mushrooms.
6. Cover and cook gently for 5 minutes until the mushrooms are tender
7. Remove the pan from the heat and mix in the breadcrumbs, tarragon, marmalade and orange juice.
8. Fill the neck cavity of the turkey with the stuffing and then pull the neck flap of skin over the stuffing and tuck it under the bird, securing it with a cocktail stick.
9. Season it well with salt and freshly ground black pepper, and lay the bacon rashers over the breast in a criss-cross pattern.
10. Roast the turkey for 2 hours.
11. When cooked, carefully lift it out of the roasting tin on to a large serving platter Allow it to rest for 10 minutes before carving.
12. For the gravy, pour the turkey juices into a pan - skim off the fat first.
13. Stir in the stock and bring it to the boil.
14. Mix the cornflour with the port and stir this in. Cook, stirring, until the gravy thickens.
15. Thinly carve the turkey and serve 150 g (5 1/2 oz) of meat per person with 50 g (1 3/4 oz) of the stuffing and the gravy plus any vegetables you like.
serving amount
serves 6.
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