Recipes

By Barry Horne

Ingredients:
1 free range bronze Turkey (with giblets)
4 carrots
3 onions
4 sticks of celery
500ml true foods chicken stock
2 bay leaves
1 bunch of thyme
1/2 bottle of white wine
2tbsp plain flour
Salt and pepper

Method:
Take the turkey out of the fridge an hour before cooking to get it to room temperature, this will ensure more even cooking throughout the bird. Preheat the oven to 180 degrees C.
Roughly chop the carrots, onions and celery and place in a large roasting tray along with the herbs, season well and add the wine.
In the turkey box you will find the giblets, add them to your roasting tray with the vegetables and place the turkey on top. Season the turkey with salt and pepper.
Place the turkey in the oven and cook for 40 mins per kilo for the first 4kg and 45 mins for every kilo over that weight.
Once cooked, remove the turkey from the tray and place on a large dish and leave to rest.
To make the gravy take the tray with the cooked vegetables and juices and place over a medium heat on the stove. Add the flour (if gluten free skip this step and thicken at the end with cornflour instead), cook the flour out for 2-3 mins and then add the chicken stock. Mash all the veg and stir together well. take a fine strainer and pass the gravy through into a clean pot and season to taste.