Newspaper article Evening Gazette (Middlesbrough, England)

Simple Steps to a Super Turkey Lunch; in Association with Teesside Shopping Park

Newspaper article Evening Gazette (Middlesbrough, England)

Simple Steps to a Super Turkey Lunch; in Association with Teesside Shopping Park

Article excerpt

Impress your family and friends this Christmas by preparing a festive feast that tastes as good as the experts'. Here, in the second part of our three course Christmas lunch special, Michael Booty from the Toby Carvery, Middlesbrough, shares his top tips for a delicious turkey dinner.

Turkey

You will need:

A turkey

Sage and onion stuffing

1/2 onion

Fresh thyme or rosemary

Groundnut oil

Salt and pepper

Method

1. Heat the oven to about 200degC.

2. Fill the neck cavity of the turkey with sage and onion stuffing. To save time, and add flavour, try adding fresh sage or diced red onion to a Paxo mix.

3. Fill the cavity with half an onion and some fresh sprigs of thyme or rosemary from the garden. Add half a lemon to make it even more flavoursome.

4. Using a pastry brush, brush all over the turkey with a light oil like groundnut oil and season the skin with sea salt and freshly ground black pepper.

5. Set the turkey down into a large well oiled roasting tray and place into the oven to seal for around 30 minutes.

6. Place foil around the wings so that they do not burn and return the turkey to the oven, using the following recommendations as a guide:

15 minutes per 500g for a bird up to 5kg

13 minutes per 500g for a bird over 5kg

7. Remove the turkey when cooked. To test whether it's cooked properly insert a skewer into the thickest part of the turkey thigh. If the juices run clear the turkey is cooked to perfection.

8. Always allow for the turkey to rest on a meat plate for around 20 minutes whilst you make the gravy. This makes it easier to carve.

Carrots

You will need:

Carrots

Salt

Water

Butter

Sugar

Method:

1. Peel medium carrots and top with a small knife. Cut the carrots on an angle so that they have a very rustic appearance.

2. Parboil in salted water for 9-11 minutes.

3. Drain and refresh under cold running water.

4. Finish by tossing the carrots in a little butter and sugar in a frying pan. Top tip: for an added twist try roasting the carrots with rosemary or cumin seeds.

Sprouts

You will need:

Sprouts

Water

1. …

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