Christmas day is full of traditions and what’s more traditional than a roasted turkey for everyone to enjoy? The Christmas turkey tradition can be traced back to Henry VIII who was first introduced to turkey after the bird was brought to Britain from America. Edward VII then started the tradition of eating it on Christmas day and the rest of the world followed suit. Here at Picnic St we have taken the holiday stress and prepared a Roast Turkey with Apple Stuffing Hamper. Order yours today for home delivery. Once it arrives, cook up the roast with this recipe we have also prepared for you below:
100g butter, softened. (True Organic Unsalted)
1 brown onion, finely chopped. (Organic Brown Onions x 3)
2 garlic cloves, crushed. (Organic Garlic x 1)
4 pastirma slices, finely chopped. (Anadolu Smallgoods Sliced Pastirma 250g)
2 cups (140g) gluten free breadcrumbs. (Kookakrumbs Gluten Free Breadcrumbs 200g)
1 Granny Smith apple, cored, finely chopped. (Granny Smith Apple x 6)
1/2 cup (50g) lightly toasted walnuts, coarsely chopped. (Walnutter Walnut Kernels 250g)
1/4 cup coarsely chopped dill. (Organic Dill x 1)
1 1/2 tablespoon lemon zest. (Organic Lemon x 1)
4kg Picnic St. Free Range Turkey
2 cups (500ml) chicken stock. (San Elk Chicken Organic Stock)
Roasted potatoes, to serve. (Washed Potatoes 2kg)
Roasted pumpkin, to serve. (Organic Japanese Pumpkin x 1)
Roasted sweet potato, to serve. (Sweet Potato 1kg)
APPLE CIDER GRAVY
2 tablespoons plain flour. (Kialla Foods Organic Stoneground Wholegrain Plain Flour 1kg)
1/2 cup (125ml) apple cider. (Gaga's Apple Cider Vinegar 375ml)
2 teaspoons Wasabi mustard. (Josh & Sue Gourmet Wasabi Mustard 190g)
Preheat oven to 180C. Melt half the butter in a medium frying pan over medium heat. Add the onion, garlic and pastirma. Cook, stirring, for 5 mins or until onion softens. Remove from heat. Transfer to a large bowl. Add the breadcrumbs, apple, walnuts, half the tarragon and half the lemon zest. Gently toss to combine. Season with salt and pepper.
Remove excess fat, giblets and neck from turkey. Wipe the turkey inside and out with paper towel.
Loosely fill the turkey cavity with the stuffing. Use kitchen string to tie the legs together. Tuck the wings under the turkey.
Place a wire rack in the base of a large roasting pan. Lightly grease the rack. Place the turkey, breast-side up, on the wire rack. Combine the remaining butter, dill and lemon zest. Carefully spread half the butter mixture over the turkey breast.
Pour the stock around the base of the roasting pan. Cover with baking paper, then cover with foil. Roast, basting turkey occasionally, for 2 hours.
Uncover the turkey. Brush the breast with the remaining butter mixture. Continue roasting, basting occasionally, for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer (alternatively when the turkey temperature reaches 80°C on a meat thermometer). Transfer to a platter and cover with foil. Set aside for 20 mins to rest.
To make the gravy, pour juices from the roasting pan into a heatproof jug. Discard the fat from the surface, reserving 2 tbs. Return reserved fat to roasting pan. Place over medium-high heat. Add the flour and cook, stirring with a flat-bottomed wooden spoon, for 2 mins or until mixture begins to bubble. Add the apple cider, mustard and reserved pan juices. Cook, stirring constantly, for 5 mins or until gravy boils and thickens. Remove from heat. Strain into a gravy boat to serve.
Serve the turkey with the roasted potatoes, pumpkin and sweet potato and gravy.