Organic whole roast turkey with all the trimmings | Daylesford

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Organic whole roast turkey with all the trimmings



(serves 6-8)

Organic whole roast turkey with all the trimmings

  • Turkey around 4-5kg
  • Sage handful of sprigs
  • Mid-size potatoes 8
  • Lemons 2
  • Clarified butter 100ml
  • Butter 75g
  • Parsnips 2
  • Brussel sprouts 30
  • Whole milk 400ml
  • Smoked streaky bacon 8 rashers
  • Butter 30g
  • Cream 300ml
  • Butter 50g
  • Flour 1 tbsp.
  • Flat leaf parsley handful
  • White wine 100ml
  • Lemon squeeze
  • Light chicken stock 500ml
  • Cranberries 250g
  • Carrots 6
  • Oranges 2
  • Butter 50g
  • Brown sugar to taste
  • Water to cover
  • Thyme sprigs
  • Garlic 1 clove

Christmas is celebrated in style here at Daylesford, with wonderful vegetables from our Market Garden and organic turkey reared on our farm. Possibly the most stressful meal of the year, we will aim to make the main event perfectly manageable and deliciously tasty.


Preheat the oven to 230C

Rub the turkey all over with softened butter and season well with salt and pepper, both inside and out. Cut the lemons in half and pop them into the cavity of the turkey, together with the handfuls of sage. Place the turkey in a large roasting tray and pop it into the oven for 45 minutes, or until deeply golden. Turn the oven down to 140C and cook for around 3-4 hours, or until a thermometer piercing the thigh reads 65C. Remove, wrap in a little foil and allow to rest for a couple of hours.

Place the tray that the turkey was roasted in over a high heat, after having poured away any fat. Add the flour and scrape the bottom of the tray, cooking until the flour begins to colour. Add the wine to bring the flour to a paste. Add the chicken stock and simmer to achieve the correct consistency. Season with salt and pepper and set aside.

Cut the potatoes into equal sized pieces and rinse under cold water for 2 minutes. Place into a pan and cover with cold water, adding a generous amount of salt. Bring to a simmer and cook for 10 minutes. Strain, shake dry and allow to dry on a wire rack set over a tray. Heat the clarified butter in a roasting tin and heat in an oven at 200C for 6-8 minutes. Remove carefully and add the potatoes and a little more salt, turning gently to coat in the butter. Cook for 40-50 minutes until deeply golden.

Cut the carrots into quarters lengthways and pop into a frying pan. Add the thyme sprigs, garlic clove, salt, pepper and butter and just cover with water. Cook over a strong heat until all of the water has evaporated and all that’s left is the butter. Pop into the oven to finish roasting- this should take 12-15 minutes.

Place the cranberries into a pan with the orange juice and sugar to taste. Simmer gently until the cranberries just begin to break down. Remove and allow to cool.

Peel the parsnips, quarter and cut out the core. Chop finely and sweat in a medium sized saucepan with the butter, salt and pepper. Cook over a moderate heat until the parsnips have softened before adding the milk and simmering until the parsnips are soft. Strain, keeping the milk, and blend to a smooth puree, adding the cooking milk to achieve a consistency that is similar to baby food. Season to taste and keep warm.

Finally, half the brussel sprouts and shred finely. Cut the bacon rashers into thin pieces and cook over a strong heat in a little grape seed oil until golden. Add the brussel sprouts and the butter, seasoning with a little salt and pepper and cook until soft. Pour in the cream and simmer until the cream is thick and coats the sprouts. Add the chopped flat leaf parsley and the squeeze of lemon and check the seasoning.

Remove the legs of the turkey and carve the meat from both the legs and breast. Plate up with the various garnishes and relax…

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