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Roast Seasoned |
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Turkey |
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This is a good old Christmas recipe, not especially endemic to Hampshire, but was used by my Great Grandmother who was born in Middlesex of Hampshire parentage. It is thought that her mother passed it on to her, although we are not certain. The recipe has been passed down through the generations and although I personally find that here in Australia we tend to eat the meat cold, I always cook on Christmas Eve and serve with salad the following day - when it is usually too hot to endure the heat of the oven. |
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.Sausage Stuffing |
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Ingredients . |
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| 750g Pork Sausage Meat | 1 tblspn chopped Parsley | ||
| 250g Bacon rashers, diced | 2 cups soft white Breadcrumbs | ||
| 1 cup finely chopped Onions | 3 Eggs lightly beaten | ||
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1½ cups diced Celery |
Seasoning | ||
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Method . |
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| Place sausage meat, bacon, onion
& celery in a pan and cook over medium heat for approx 10 minutes or until meats
are cooked.
Add to large bowl with bread crumbs, eggs, parsley, salt & pepper and mix well.
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Turkey |
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Preparation and cooking of Turkey . |
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| Remove giblets, wash Turkey
inside and out, dry well.
Spoon stuffing into neck cavity, bring skin of neck over back and secure. Spoon remaining stuffing into body. Bend wing tips over skin and pierce a long skewer through wing tips into back, securing skin. Lace cavity closed , tie ends of legs together. Brush turkey with some melted butter and fold 2 thicknesses heavy duty foil over breast, brushing each layer with melted butter. Put turkey into a baking dish and place in moderate oven 160°C (325°F) for 3½ hours approx. Uncover, baste with pan juices and cook for further 1 - 1½ hours or until done basting regularly. Place on heated platter and allow to stand for 20 minutes before carving. Keep hot, whilst making gravy. Serve with baked vegetables which have been cooked in a separate pan. . |
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Gravy |
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Ingredients . |
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Method . |
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| To turkey drippings add
flour,
salt & pepper, stir until smooth.
Over very low heat cook whilst stirring until flour is slightly browned, about 5 minutes. Remove from heat and gradually add stock whilst stirring. Bring to boil, stirring continuously & simmer for 1 minute.
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Defrosting a Turkey |
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| To defrost bird will take from 15 - 24
hours at room temperature.
The best way to defrost is on a plate in the refrigerator which would take from 2 - 3 days depending on the size of the bird. |
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Guide to cooking times for Turkey |
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| 3.5 - 5 Kg ( 5 -
11lb ) bird requires 3 - 4
hours
5 - 7 Kg (11 - 15 lb ) bird requires 4 - 5 hours 7 - 10 Kg (15 - 22 lb ) bird requires 5 - 6 hours |
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Kindly contributed by Elly |
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Back to Recipe Index |
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If you have any Recipes which are endemic to Hampshire, and you would like to share them on these pages please email me. | ||||
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