INGREDIENTS
- 1 sprig – fresh sage
- 1 bulb, garlic
- 4 – medium onions
- 2 – bunch of parsley or celery sticks
- Handful of breadcrumbs
- Handful of dried apricots
- 1- lemon
- 1- pinch grated nutmeg
- 1 – egg
- 12 – sprigs of fresh rosemary
- Turkey at room temperature (you can buy it from the store, it will be cleaned and cut, ready for stuffing)
- 2 – carrots
- 1 – orange
- Olive oil
- 2 – Tbsp. plain flour
- 5 litre – vegetable or chicken stock
- Salt to taste
- Black pepper to taste
METHOD
- Begin with preheating the oven to high heat
- Heat a saucepan until medium hot and add some splash of olive oil and throw in the sage leaves
- Now peel and chop the onions and garlic cloves and throw in the pan, along with parsley or celery and fry everything until golden brown and soft
- Take off the pan from the stove and throw in the breadcrumbs and while the mixture is cooling off, it’s time to add in the roughly chopped apricots and stir everything together
- When the mixture for the stuffing has cooled down, add the lemon zest, egg, nutmeg, salt, pepper and give it a good mix
- Now take the turkey and stab its drumsticks and thighs evenly on each side
- Give the turkey a good wipe, inside out with the help of a kitchen paper and place it flat on the board with its neck towards you and start spooning in the prepared stuffing
- You can now pop an orange in the microwave for about 30 seconds for it to warm up and soften and stuff it inside the cavity
- Now place the bird on the roasting tray, rub it all over with olive oil and season with salt and pepper, place the chopped carrots and onions around it along with a few cloves of garlic
- Now cover the turkey tray with a silver foil and place it in the oven which was preheating and set the oven’s temperature to 180 degrees and let the bird roast until the knife pierced in its thigh comes out clean
- At this stage, remove the foil covering the turkey tray and let everything roast well for the next 45 minutes allowing the turkey to roast brown
- Once the timer goes off, take off the roasting tray from the oven and carefully lift turkey and put itto rest at room temperature for at least 1 hour
- Now is the best time to add in the flour along with the stock in the roasting tray and bring the gravy to a boil, once it starts to thickens, strain everything in a large bowl
- Slice your turkey and serve with the delicious gravy
Your Traditional Classic Turkey Dinner is all ready!