Thanksgiving, the traditional start of the American Holiday season, is celebrated on the fourth Thursday in November. The Thanksgiving Dinner meal is supposed to reflect one famously held in 1621, between the indigenous Wampanoag Indians and the Pilgrim Fathers who settled in Plymouth, Massachusetts. Roast turkey is usually the centre piece served with an abundance of sides, numerous stuffing’, buttery creamed potatoes with pan gravy, caramelised sweet potatoes, green bean casserole made with Campbell’s condensed mushroom soup, squashes, sweetcorn, cranberries and Autumn root vegetables all followed by slices of pumpkin and apple and pecan pies.

Most of these ingredients, native to the Americas, would have been new to the European settlers. The exception would be the Turkey which the Spaniards had brought back from Central America in the early seventeenth century. It was not until the late Victorian era that Turkey became the symbol of a traditional Christmas dinner, an alternative to the more common goose. So whether you are thinking of celebrating with our American cousins or you need a to roast the perfect Christmas dinner centrepiece here is my perfect Turkey recipe.

 

Roast Turkey with Bacon, Apricot and Cranberry Stuffing                       Serves 8

4-4.5 kg Gold standard Turkey

6 Rashers Smoked Streaky Bacon

150 gr Butter

3 medium Onions, peeled

2 large Carrots, peeled

1 large Lemon halved

A small bunch of Thyme

3 Large Pieces of Rosemary

2 Bay Leaves

Sea salt & freshly ground Black Pepper

For the Stuffing

400 gr Quality minced Pork

8 Rashers Smoked Streaky Bacon

1 large White Onion peeled and very finely diced

2 sticks Celery, washed and finely diced

2 large cloves of Garlic, peeled and crushed

100 gr dried Apricots

50 gr dried Cranberries

1 large free-range egg

2 teaspoons fresh Thyme leaves

1 large handful of fresh bread crumbs

Zest of 1 Lemon

1 good pinch Grated Nutmeg

Sea salt & freshly ground Black Pepper

Olive Oil for frying

For the Turkey Gravy

2 heaped tablespoons Plain Flour

1-litre quality Chicken Stock

A good Splash of Port

Sea Salt & freshly ground Black Pepper

For the Stuffing ( Can be made in Advance )

Heat a generous splash of olive oil large frying pan and cook the bacon strips until crisp. Remove and drain on kitchen paper and cut into thin slices when cool. Add the onion, garlic and celery and onion to the saucepan and sauté for about ten minutes until soft and golden brown. Take the pan off the heat, add the breadcrumbs and stir together, transfer to a large bowl and allow to thoroughly cool. When cool add the pork mince, thyme, fried fruits, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.

For the Turkey

Take the turkey out of the fridge a couple of hours before roasting to get up to room temperature. When ready to cook, preheat the oven to 450 F / 230 C / Gas mark 8. Give your turkey a good wipe, inside and out, with kitchen paper, and season the cavity really well. Next place the turkey on a board, with the neck end towards you. Find the edge of the skin that’s covering the turkey’s breasts and carefully peel it back. Gently ease your fingers and then your hand under the skin, teasing it away from the meat. You should be able to pull all the skin away from the meat, keeping it attached at the sides. Carefully spoon your prepared stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything seeping out. Weigh the stuffed turkey and calculate the cooking time allow twenty minutes per every five hundred grammes.

Place the lemon halves, one onion, half the thyme and one piece of rosemary inside the turkey cavity. Dab the butter all over the turkey, especially over the breasts, season generously and then cover with the streaky bacon. Place the turkey on a large roasting tray, and add the chopped carrots, onions, and remaining herbs, cover with tinfoil and place in the preheated oven. Cook for twenty minutes then turn the heat down to 350 F/ 180 C / Gas Mark 4 and roast for the allotted time, or until the juices run clear from the thigh when pierced with it a small, sharp knife. Remove the tinfoil for the last forty minutes to allow the turkey to brown. Carefully lift the turkey out of the tray and rest on a tray, somewhere warm, loosely covered in foil and a couple of folded tea towels, for about an hour.

For the Gravy

Very carefully skim the surface fat from the roasting tray and add port. Place on a medium heat and sift in the flour. Stir really well and slowly pour in the stock, when the gravy starts to thicken, reduce the heat and simmer for five minutes stirring regularly. Strain it into a pan ready to reheat. Carve your turkey at the table, serve with all the trimmings, the gravy and enjoy.