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Special Occasions Recipes -
Thanksgiving Turkey
Recipe
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Special Occasions
Recipes
-
Thanksgiving
Turkey Recipe
Ingredients
Serves
12-16
-
6-8
kg/12-16 lb oven-ready turkey with giblets
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12-16 button onions
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12-16 cloves
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125 g/4 oz
unsalted butter, softened and diced
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150 ml/1/4 pint
water
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300 ml/1/2 pint white wine or cider
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1 bay leaf
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salt
and pepper
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herb sprigs, to garnish
Pomegranate sauce:
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1 pomegranate
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50 g/2 oz walnuts,
chopped
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finely grated rind and juice of
1 orange
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finely grated rind and juice of 1
lemon
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4 egg yolks
Method:
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Set aside the turkey giblets. Season the cavity
of the turkey with salt and pepper. Stud each
onion with a clove and use these and half the
butter to fill the cavity. Spread the remaining
butter over the skin of the bird.
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Chop the giblets and place in a large roasting pan with
the water, wine or cider, and bay leaf. Place
the turkey in the pan and cover loosely with
foil.
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Cook in a preheated oven, 190°C (375°F),
Gas Mark 5, for 15 minutes per 500 g/1 lb or
until the juices run clear; remove the foil for
the last 30 minutes. Transfer to a warmed
serving dish and keep warm. Strain the juices
and reserve.
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To make the pomegranate sauce, cut the
pomegranate in half crossways and extract the
juice with a lemon squeezer. Add the walnuts,
orange and lemon rind and juice, and reserved
turkey juices to make up to 600 ml/1
pint. Pour into a saucepan and simmer gently.
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Lightly whisk the egg yolks in a bowl; gradually
add 5 to 6 tablespoons of the pomegranate sauce.
Remove the pan from the heat, add the egg yolk
mixture and whisk
well; do not reheat.
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To serve, garnish the turkey with herb sprigs.
Serve a clove-studded onion with each portion
and hand the sauce separately.
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