Recipe by The Flying Chef
made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing.
Top Review by Heydarl
What a fabulous meal! This was my first ever attempt at cooking turkey & it came out perfectly. I followed the recipe, but my oven runs quite hot, so it was cooked quicker than I expected. This worked in perfectly with the rest of our meal, so not a big deal. The gravy was just wonderful, so don't leave it out. Made for Aus/NZ Recipe Swap #15. Thanks Flying Chef for sharing this keeper.
- 2 1⁄2 kg turkey
- 1⁄2 cup chicken stock
- 2⁄3 cup port wine
- 2 tablespoons brown sugar
- 3⁄4 teaspoon cornflour
Directions See How It's Made
- Discard giblets if inserted, rinse turkey under cold water inside and out, pat dry. Spoon seasoning or stuffing into cavity and tie legs together with kitchen string.
- In an oven proof baking dish pour in chicken stock and half the port. Place turkey upside down in dish, cover dish tightly with foil, bake in a slow oven (130c) 4hrs.
- Remove foil place turkey right way up, combine remaining port with sugar, brush over turkey. Roast uncovered 180-190c for a further 45 Min's or until turkey is browned and cooked through.
- Remove turkey from dish cover with foil to keep warm. Strain juices into a pan, to remove any bits of meat and fat. Heat over a medium heat, mix a little water with cornflour, pour into sauce, stir until mixture boils and thickens.
- Serve turkey with port gravy.