Recipe: Roast Turkey

This roast turkey recipe is the perfect solution to a lack of fridge space for a full turkey as the legs are removed and stuffed. The turkey is then cooked in stages to get the best results; meat packed full of flavour and still moist. The boning, stuffing and pre-cooking of the legs can be done in advance.

Recipe courtesy of Mark Hix

Method

• STEP 1

  Bone your turkey legs by removing them from the crown first then running the point of a sharp knife along the bone of the drumstick and thigh and working it around the bone to release all the flesh and leaving it intact in one piece. Remove any visible tendons in the drumstick and lay it on a tray, then repeat with the other leg. Chop the bones into small pieces and put to one side for the gravy.

• STEP 2

  To make the stuffing, gently cook the onions and thyme in butter for 2-3 minutes to soften, then remove from the heat and leave to cool. Mix the onions with the mince and breadcrumbs and season. Or use our Sage and Onion Meat Stuffing.

• STEP 3

  Divide the mixture between the two legs down the centre, then roll them up as tightly as possible. Roll the legs in several layers of clingfilm and twist the ends tightly to make a perfect cylinder.

• STEP 4

  Place the legs in a large saucepan of cold water, bring to the boil and simmer for 15 minutes. Leave to cool for an hour then remove from the water and leave to set in the fridge for a few hours.

• STEP 5

  Remove the cling film and wrap the legs in a couple of layers of caul fat then tie with string at every 3cm; if you don't have caul fat then just tie with string. Keep in the fridge until you are ready to cook them.

• STEP 6

  Preheat the oven to 220C/gas mark 7.

• STEP 7

  With a heavy chopping knife, cut away the back bone from the base of the turkey and chop it into small pieces with the bones from the legs and keep aside for making the gravy.

• STEP 8

  Season the breasts and rub with some butter and place in a tray with the legs and cook for about 30 minutes, then turn the oven down to 180C/gas mark 5 and cook for a further 30-45 minutes, basting every so often.

• STEP 9

  Test by inserting a skewer into the centre of the stuffed leg and the thickest part of the breast; if it's hot, it's cooked.

• STEP 10

  To serve, remove the breasts from the carcass, slice them into slices at an angle and arrange on a warmed serving dish. Slice the stuffed legs into 1cm slices and arrange on the dish.

• STEP 11

  Toss the chestnuts in any residue fat from the bird and spoon over the meat.