How to cook a Christmas Turkey

Cooking the Christmas Turkey doesn’t need to be a chore but there’s two tricks. The first trick is prepare and freeze the stuffing in advance to free your up to enjoy more of your Christmas day champagne! The second is choose a turkey stuffing flavour that you love. Citrus, country sage, cashews even spinach and ricotta can make for a delicious day for the family. Whatever you choose, the preparation of the turkey remains the same.

Preparing the Turkey

Remove the neck and giblets from inside and wash the turkey well. Pat dry inside and out with paper towels.

Make the stuffing you prefer and loosely stuff into the turkey. Remember to stuff just before cooking!  Make sure to tuck the wings underneath and join the cavity with a skewer. Tie the legs together and place on a rack in a baking dish.

Roast for 2 hours, basting with the combined oil and 1/2 cup of chicken stock. We recommend our ‘made by the masters’ Chicken Stock. Cover the breast and legs with foil after 1 hour if the turkey is over browning.

Remove from the oven, cover and leave to rest for 15 minutes.

Making the gravy

When making the gravy, remove all but 2 tablespoons of delicious turkey pan juices and place on the stove over low heat, add flour and stir well. Stir over medium heat until browned. Gradually add the remaining stock, stirring until the gravy boils and thickens.

Pia’s adopted American Turkey recipe

“This is a recipe from a beautiful American friend of my mothers and it is their recipe for Thanksgiving turkey but my family has adopted it as our traditional christmas turkey. It is delicious and you can adapt it to use a boneless turkey which I will be doing two of this year for feeding the family” says Pia.

Read Traditional stuffed turkey with hazelnut butter recipe.

Julie Biuso – Roasted lamb nuggets with anchovy, bacon and shallot stuffing

Julie Biuso Roasted Lamb nuggets

Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.

SERVES 4–6

This is a really tasty roast which is not that much bother to prepare. It’s also easy to slice. Serve it with an aubergine and bean salad, or lemony kumara (sweet potatoes) and green beans. And bring out the pinot!

 

1/2 cup chopped peeled shallots

100g free-range streaky bacon, chopped

2 cloves garlic, peeled and crushed

2 Tbsp butter

3 anchovies in oil

1 Tbsp chopped rosemary

3/4 cup fresh breadcrumbs

1 medium (size 6) free-range egg, lightly beaten

2 x 375g lamb nuggets (single muscle ‘roasts’ sometimes called pan roasts)

Salt and freshly ground black pepper

2 Tbsp olive oil

1/2 cup dry white wine

 

1. Put shallots, bacon and garlic in a small frying pan with butter, cover with a lid and set on a low heat. Cook gently for about 10 minutes, until tender and lightly golden. Cool.

 

2. Drain anchovies, mop with paper towels, then mash with a fork. Add rosemary and anchovies to shallot mixture, then mix in crumbs and egg.

 

3. Remove silverskin (membrane) from lamb by slipping a small sharp knife between silverskin and meat, and pulling away the silverskin as you slide the knife over the meat (this makes the lamb more tender). Slit lamb roasts open to form a deep cavity for the stuffing. Season meat with salt and black pepper. Fill cavities with stuffing and tie up roasts neatly with string.

 

4. Preheat oven to 200°C (fanbake). Heat olive oil in a shallow roasting tin over medium heat – choose one which fits the lamb snugly. Add lamb and brown quickly on one side. Turn meat over, then transfer to oven. Cook for 15 minutes, turning lamb once during cooking. Remove from oven, salt lightly, then let lamb rest for about 7 minutes before slicing thinly. Pour wine into roasting tin, set tin over medium heat and bubble up.

 

5. Arrange meat on a heated platter and pour over pan juices. Serve immediately.

Julie Biuso – T Bone steak with man-sized chips and spicy BBQ sauce

Julie_Biuso

 

Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.

SERVES 2

T bone steak

T-bone steaks are one of the most difficult steaks to cook well because the texture of the meat varies on each side of the bone. The smaller piece of meat (the fillet) is more tender than the other piece (the sirloin), and the meat on both sides is thicker around the top of the bone where the bone is T-shaped. The bone also slows cooking. Position the steaks on the barbecue so that the smaller piece of meat and the bone end are on the hottest part of the plate to avoid the larger and thinner piece of meat drying out. Regarding the chips, why settle for little thin ones when you can have these – great chunky truncheons!

Spicy barbecue sauce

1/2 Tbsp olive oil

2 Tbsp finely chopped peeled shallots

1 clove garlic, peeled and crushed

1/2 tsp ground cumin

1 Tbsp Dijon mustard

1/3 cup tomato ketchup

1 Tbsp sweet Thai chilli sauce

1 tsp Worcestershire sauce

1 Tbsp soft brown sugar

Flaky sea salt

 

Steaks

2 Tbsp olive oil

1 Tbsp creamy Dijon mustard

Salt and freshly ground black pepper

2 aged beef T-bone steaks

 

Chips

2–3 large floury potatoes

1/2 cup olive oil

Flaky sea salt

Instructions

1. To make the spicy barbecue sauce, put olive oil and shallots in a small frying pan and sizzle gently for several minutes until shallots have softened; make sure they don’t darken too much or they will taste bitter. Stir in garlic, cook for 30 seconds, then add cumin, mustard, tomato ketchup, chilli sauce, Worcestershire sauce, brown sugar and ¼ of a teaspoon of salt. Stir until combined, then remove from heat. The sauce can be served immediately, or at room temperature. Alternatively, transfer to a small dish, cover, refrigerate and use within 2 days.

 

2. To marinate steaks, mix olive oil, mustard and plenty of black pepper in a shallow dish. Put in steaks and turn them to coat both sides with seasonings and oil. Let steaks rest at room temperature for 30 minutes, or cover and refrigerate until 1 hour before cooking.

 

3. Make the chips next. Peel potatoes and cut into long fat fingers. Soak chips in cold water for 15 minutes. Drain, then pat thoroughly dry with a clean tea towel.

 

4. Heat olive oil in a large frying pan (you’ll need a pan with a lid) over medium-high heat. When oil is hot, carefully lower in potatoes – they do not have to be in one layer. Immediately cover pan with a lid and turn heat to low. Cook for 10 minutes. Remove lid, inverting it quickly so moisture stays in the lid and doesn’t fall back into the pan. Turn chips over with a slotted spatula and tongs. Drain off moisture from lid. Replace lid quickly and cook for a further 5 minutes. Remove lid, increase heat to medium-high and continue cooking until golden and crusty, turning chips frequently with a spatula. The chips should stay in clumps, not be separate.

 

5. When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.

 

6. Meanwhile, cook steaks to medium-rare on a preheated barbecue hot plate over very high heat as described in introduction; do not over-cook them. Dish steaks onto a heated platter and season both sides generously with salt. Leave them to settle their juices for 5 minutes before serving with spicy barbecue sauce and chips.