Stuffing: 115g butter 1 medium leek, finely sliced 3 cloves of garlic, chopped 4 rashes of bacon (130g ), finely chopped 2 sticks of celery, finely diced 2 tablespoons verjuice 350g cooked, peeled chestnuts, scored and roasted, peeled then roughly chopped (aprox 500g whole chestnuts) 4 tablespoons finely chopped parsley 1 teaspoon finely chopped fresh thyme 350g fresh bread crumbs 2 eggs, lightly beaten sea salt and freshly ground black pepper Turkey: 4 ½ - 5 kg turkey 75 mls olive oil 100 mls verjuice
Allow 350g per person when buying your turkey Calculate your cooking times by allowing 40- 45 minutes per kg. In a medium frying pan melt the butter over a medium heat. Add the leek, garlic, bacon and celery and fry for 5 minutes or until soft. Add the verjuice and allow to reduce. Remove from the heat and stir though the chestnuts, parsley, thyme and breadcrumbs. Add the eggs and season and stir until well combined. Set aside to cool. Preheat oven to 180°C. Loosen the turkeys skin with your hands and gently push the stuffing under the skin near the neck, pushing towards the breast. (Do not pack it too tightly or the skin may burst during cooking). Tuck the neck flap under the turkey or secure with tooth picks. Truss the turkey with kitchen string. The remaining stuffing can be pressed into a foil lined tin and baked for 1 hour. (Do not stuff the cavity of the turkey as the temperature may not be adequate to destroy all bacteria). Place the turkey breast side up in the centre of a large baking tray. Pour over the olive oil and verjuice and bake for 25 minutes. Remove from the oven and cover breasts with foil. Bake for a further 2 hours 35 minutes basting with a brush every 20 minutes until golden and a skewer inserted into the leg joint releases clear juices. Allow to sit for 20 minutes before carving.