Roast turkey with lemon tarragon stuffing and bread sauce meal ideas
Ingredients
Equipment
You'll need unwaxed kitchen string and toothpicks.
Ingredients
1 quantity lemon tarragon stuffing (see related recipe)
4.8kg turkey
40g butter, melted
Bread sauce
1 medium brown onion, chopped
2 whole cloves
1 dried bay leaf
5 whole black peppercorns
2 cups milk
2 cups fresh breadcrumbs
1/3 cup thickened cream
Roast turkey with lemon tarragon stuffing and bread sauce meal ideas
Method
Step 1
Make stuffing. Preheat oven to 180°C/160°C fan-forced. Remove and discard neck from turkey. Rinse turkey (including cavity) under cold water. Pat dry inside and out with paper towel. Loosely fill neck cavity with stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Loosely fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string.
Step 2
Place turkey on a greased wire rack in a large roasting pan. Pour 1½ cups cold water into pan. Brush turkey with melted butter. Season with salt and pepper. Cover pan tightly with greased foil. Roast for 2 hours. Remove foil. Roast for 1 hour 20 minutes, basting with pan juices after 1 hour, or until browned and juices run clear when thigh is pierced with a skewer. Cover loosely with foil. Stand for 10 minutes.
Step 3
Meanwhile, make bread sauce Place onion, cloves, bay leaf, peppercorns and milk in a saucepan over medium heat. Cook for 5 minutes or until mixture just comes to a simmer. Set aside for 20 minutes for flavours to develop. Strain mixture, discarding solids. Wipe pan clean. Return mixture to pan. Add breadcrumbs. Cook, stirring, for 5 minutes or until slightly thickened. Stir in cream. Season with salt and pepper.
Step 4
Serve turkey with bread sauce.
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