Brandied British Turkey Crown Roast
Bacon Topped British Turkey
British Turkey And Wild Mushroom En Croute
British Turkey Crown With Parsley And Garlic Butter
British Turkey Koulibac
British Turkey With Plum Sauce
British Turkey Troves With Champagne Sauce
British Turkey With Saffron Couscous And Apricots


Seasonal recipes for roasting the Christmas Turkey and using the left
overs.


Brandied British Turkey Crown Roast


Fat Per Portion: 17.9g
Fat Per Portion: N/A
Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes


For The Stuffing
1 Tbsp oil
1 small onion, peeled and chopped
2 celery sticks, trimmed and chopped
2-3 garlic cloves, crushed
1 red pepper, skinned, deseeded and finely chopped
175g/6oz fresh spinach
50g/2oz pine nuts
175g/6oz fresh white breadcrumbs
Salt and freshly ground black pepper
2 medium eggs
2 Tbsp brandy
For the turkey
4.5kg/10lb oven ready turkey crown, thoroughly thawed if frozen
1 onion, peeled and cut into wedges
6 unpeeled garlic cloves

To serve
Sauteed peppers, mushrooms and asparagus to serve

For the sauce
300ml/ 1/2 pint medium dry white wine
250ml/ 1/4 pint turkey or chicken stock
3 Tbsp brandy
25g/1oz butter or margarine
25g/1oz plain white flour
Few drops of gravy browning
1 Tbsp white wine jelly or clear honey
Salt and freshly ground black pepper
2 Tbsp single cream, optional


Preheat the oven to 190 C/375 F/Gas Mark, 10 minutes before cooking.
Lightly rinse the turkey crown and pat dry. Heat the oil in a pan and
gently saute the onion, celery and garlic for 5 minutes or until the
onion is softened. Remove from the heat and stir in the chopped
pepper. Discard any tough outer leaves and stems from the spinach and
wash thoroughly. Drain and squeeze out any excess moisture, chop then
add to the onion mixture with remaining ingredients, mixing to a soft
consistency with the eggs and the brandy.
Use to stuff neck cavity securing the flap over the stuffing with
either a skewer or with a trussing needle and fine twine. Any extra
stuffing can be either pan fried in a lightly oiled pan for 12-15
minutes or until crisp, turning over once during the cooking time then
cut into wedges to serve. Or rolled into balls and cooked round the
turkey for the last 20 minutes of cooking the time.

Weigh the turkey and calculate the cooking time. Place upside down
in the roasting tin and place the onion and unpeeled garlic in the
open body cavity. Cook in the oven for the calculated cooking time.
(Allowing 15 minutes to the 450g/1lb if cooking uncovered or 18
minutes per 450g/1lb if lightly covered with foil). Turn the right way
up 30 minutes before the end of cooking time and discard the foil if
using. (Try and avoid opening the oven door too often while cooking).

Test if cooked by piercing the thickest part with a long clean
skewer or knitting needle. If the juices run clear, it is ready, if a
little pink then return to the oven and cook a little longer.
Once cooked remove the turkey crown from the oven, place on the
serving platter, cover tinfoil and a clean towel and leave for at
least 15 minutes. This will make the turkey easier to carve. Garnish
and serve.
Meanwhile place the wine and stock in a pan, add the brandy and bring
to the boil gently for 3 minutes. Cream the butter or margarine with
the flour then whisk small spoonfuls into the gently boiling liquid.
Add gravy browning to give a good colour, add the wine or honey.
Simmer for 3 minutes then stir in cream if using, adjust seasoning and
serve with the cooked crown.



Bacon Topped British Turkey

Fat Per Portion: 8.5gm
Preparation Time: 10 to 12 minutes
Cooking Time: 1 hour 5 minutes


1 x 800g / 1lb 12oz British turkey breast roll joint
4-5 Tbsp redcurrant jelly
1 Tbsp oil
1 small onion, peeled and finely chopped
2-3 garlic cloves, peeled and crushed
50g / 2oz button mushrooms, wiped and sliced
salt and freshly ground black pepper
2 Tbsp freshly chopped parsley
225g / 8oz streaky bacon
Flat leaf parsley and fresh redcurrants to garnish


Preheat the oven to 190 C/375 /Gas Mark 5, 10 minutes before
roasting. Wipe the joint and reserve. Warm the redcurrant jelly until
smooth and brush 1-2 Tbsp over the turkey.
Heat the oil in a pan and gently saute the onion and garlic for 3
minutes. Add the mushrooms and continue to cook for a further 2
minutes. Add seasoning to taste and the chopped parsley and arrange on
top of the turkey
Arrange the streaky bacon across the mushroom topping so that the
mushrooms are completely encased. Place in a roasting tin and cook in
the oven for the calculated cooking time. Remove from the oven and
leave to rest for 10 minutes.
When ready to serve, warm the remaining redcurrant jelly and pour
over the joint, garnish and serve with freshly cooked vegetables and a
gravy of your choice.




British Turkey And Wild Mushroom En Croute

Serves 4
Preparation Time: N/A
Cooking Time: 60 minutes
Fat Per Portion: 32.8g

1 tablespoon olive oil
1 small onion, peeled and sliced
1 small red pepper, deseeded and sliced
75g/3oz wild mushrooms, wiped and sliced
1 tablespoon freshly chopped parsley
salt and freshly ground black pepper
4 ready made en croute puff pastry sheets, thawed for 30 minutes
4 turkey breast fillet steaks, about 100g/4oz each in weight
a little beaten egg
Seasonal vegetables and salad to serve

Preheat oven to 200 C/400 F/Gas Mark 6, 15 minutes before baking.
Heat oil in a pan and gently saute onion and pepper for 5 minutes. Add
mushrooms and continue to saute for 3 minutes or until the mushrooms
have wilted. Remove from heat and stir in parsley with seasoning to
taste. Cool then drain.
Place pastry sheets, lattice side down on work surface and divide
the drained mushroom mixture between the sheets, placing it down the
centre.
Wipe breast fillet steaks and place on top of mushroom mixture.
Brush edges lightly with beaten egg and wrap pastry round completely
encasing the fillet. Pinch edges firmly together to seal.
Turn parcel over and place on a lightly oiled baking sheet. Brush
with a little beaten egg.
Bake in preheated oven for 25-30 minutes or until pastry is well
risen and golden brown. Serve with seasonal vegetables or salad.




British Turkey Crown With Parsley And Garlic Butter

Fat Per Portion: 8.5g
Preparation Time: 15 - 20 minutes
Cooking Time: 3 hours



For The Turkey
4.5kg/10lb British oven ready turkey crown, thoroughly thawed if
frozen
1 onion, peeled and cut into wedges
Small bunch fresh parsley
6 whole garlic bulbs

For The Butter
75g/3oz softened butter
2 large garlic cloves, peeled and crushed
2 Tbsp freshly chopped parsley

To Garnish
4-6 whole garlic bulbs
Flat leaf parsley and lemon wedges to garnish

To Serve
Creamy mashed potatoes, roasted halved flat leaf parsley and freshly
cooked vegetables to serve


Preheat the oven to 190 C/375 F/Gas Mark 5, 10 minutes before
cooking. Lightly rinse the British turkey crown and pat dry.
Cream the butter until really soft then add the crushed garlic and
parsley. Beat well until thoroughly blended.
Using your fingers, carefully lift the skin away from the flesh of
the turkey crown, easing the skin by gently placing your forefinger at
one side of the neck and pushing upwards. Do a little at a time on
each side until the skin is free. Once free, gently smear the
flavoured butter over the flesh then cover with the skin and secure
the neck flap with either sewing with fine twine and a trussing needle
or skewers.
Weigh the turkey crown and calculate the cooking time. Place upside
down in the roasting tin and place the onion, garlic bulbs and parsley
in the open body cavity. Cook in the oven for the calculated cooking
time. (Allowing 15 minutes per 450g/1lb if cooking uncovered or 18
minutes per 450g/1lb if lightly covering with foil). Turn the right
way up 30 minutes before the end of cooking time and discard the foil
if used. (Try and avoid opening the oven door too often while
cooking).

Test if cooked by piercing the thickest part with a long clean
skewer or knitting needle. If the juices run clear, it is ready, if a
little pink then return to the oven and cook a little longer.
Thirty minutes before the end of cooking time, cut the garlic bulbs
in half and place round the turkey. Spoon over a little of the turkey
juices.
Once cooked, remove the turkey crown from the oven, place on the
serving platter, cover with tinfoil and a clean towel and leave for at
least 15 minutes. This will make the turkey easier to carve. Place the
turkey on the serving platter and arrange the cooked garlic around.
Garnish and serve with the roasted garlic and the freshly cooked
vegetables.




British Turkey Koulibac

Serves 4
Preparation Time: 15 minutes plus 30 minutes chilling time
Cooking Time: 30-35 minutes
Calories per portion: 486
Fat Per Portion: 23.1g


1 Tbsp olive oil
1 onion, peeled and chopped
75g/3oz button mushrooms, wiped and sliced
1 small red pepper, deseeded and chopped
1 Tbsp plain white flour
150ml/1/4pt turkey or chicken stock
300g/10oz cooked diced turkey meat
100g/4oz cooked long grain and wild rice
1-2 Tbsp single cream or fromage frais
Salt and freshly ground black pepper
2 Tbsp freshly chopped tarragon
300g/10oz puff pastry, thawed if frozen
A little beaten egg to glaze


Preheat oven 220 C/425 F/Gas Mark 7, 15 minutes before baking. Heat
the oil in a pan and saute the onion, mushrooms and red pepper for 3
minutes. Sprinkle in the flour and cook for 2 minutes then draw pan
off from the heat.
Gradually stir in the stock, return to the heat and cook, stirring
until thickened. Remove from the heat and stir in the diced turkey,
cooked rice, cream or fromage frais, seasoning to taste and the
tarragon. Cover and leave until cool.
Roll the pastry out on a lightly floured surface to a 30 x 15cm /
12x6 inch oblong. Place the cooled filling on the rolled out pastry
oblong and brush edges lightly with a little beaten egg. Fold the
pastry over encasing the filling, then seal the edges firmly knocking
them together with the back of a knife.

Place on a lightly dampened baking sheet and allow to relax in the
fridge for 30 minutes. Make 3-4 slashes across the top of the pastry
and brush with the beaten egg.
Cook in the preheated oven for 20 minutes. Brush again with a
little more egg and continue to cook for 10-15 minutes or until well
risen and golden brown




British Turkey With Plum Sauce

Serves 6
Preparation Time: 5 minutes plus 30 minutes marinating time
Cooking Time: 1 hour 22 minutes - 1 hour 35 minutes
Calories Per Portion: 260
Fat Per Portion: 4.55g


1 x 800g / 1lb 12oz turkey breast roll joint
2 Tbsp hoisin sauce
4 Tbsp plum jam
2 Tbsp oil
3 Tbsp light soy sauce
150ml / 1/4 pint orange juice

For The Plum Sauce
300g/10oz fresh plums, rinsed and stoned
2 shallots, peeled and chopped
25g/1oz dark brown sugar
1 Tbsp red wine vinegar
Fresh plums and flat leaf parsley to garnish


Preheat the oven to 190 C/375 F/Gas Mark 5, 10 minutes before
roasting. Wipe the joint and reserve.
Heat the hoisin sauce, plum jam, oil and soy sauce and stir until
smooth. Brush over the turkey joint and leave lightly covered in the
fridge for at least 30 minutes.
When ready to cook, place in a roasting tin, pour over the marinade
and pour the orange juice round. Roast in the preheated oven for 1
hour 10 minutes - 1 hour 20 minutes. Baste occasionally with the
juices in the pan.
Meanwhile place the plums, shallots, sugar and vinegar in a pan and
cook gently for 12-15 minutes or until the plums are cooked. Pass
through a food processor to form a puree.
Twenty minutes before the end of the turkey cooking time, brush 2-3
times with the prepared plum sauce. Remove the turkey from the oven,
place on a serving plate, cover lightly with foil and allow to rest
for 10 minutes. Garnish then serve the cooked turkey joint with the
plum sauce and freshly cooked vegetables.



British Turkey Troves With Champagne Sauce

Preparation Time: 30 minutes
Cooking Time: 1 hour
Fat Per Portion: 435g


500g/1lb puff pastry, thawed if frozen
1 beaten egg to glaze
250ml/8fl oz turkey or chicken stock
250ml/8fl oz champagne or dry white wine
350g/12 oz turkey breast fillet
1 Tbsp olive oil
15g/1/2oz butter
1 shallot peeled and finely chopped
350g/12oz mixed mushrooms, eg., chestnut, button, oyster, thickly
sliced
5 Tbsp double cream
1 Tbsp chopped fresh tarragon
2 tsp cornflour
salt and pepper

To make the pastry cases, roll out the pastry to 5mm/1/4" thick and cut
into 10cm/4" squares. Place on a wetted oven tray. To make the lid,
cut an inner square with a sharp knife halfway through the pastry,
leaving a 1cm/1/2" border. Mark a pattern on the surface of the inside
square and brush the tops with egg glaze. Chill 30 minutes.
Bake in a pre heated oven at 220 C/425 F/Gas mark 7 for 15 minutes
until the cases are well risen and golden. Reduce the temperature to
190 C/375 F/Gas 5 and cook a further 10 minutes. Carefully cut round
the lids and remove, return to the tray, upside down, to crisp the
underside. Scoop out the soft dough from the inside of the cases then
return to the oven for 5 minutes. Keep warm while making the filling.
While the pastry is cooking put the stock and champagne or wine into a
pan and boil for 5 minutes to reduce the volume to 300ml/1/2 pint. Cut
the turkey into short strips, 5mm/1/4" wide.
Heat the oil and butter in a frying pan, cook the turkey for 4 - 5
minutes, remove and set aside. Add the shallot to the pan, cook 2
minutes, then add the mushrooms and cook 2 - 3 minutes until tender.
Pour in the reduced stock and cream, return the turkey and simmer 2
minutes. Stir in tarragon and seasonings. Blend the cornflour with a
little water, add to the pan, stirring, and heat to thicken.
Divide the turkey filling between the pastry cases and serve. Serves 4.




British Turkey With Saffron Couscous And Apricots

Fat Per Portion: 9.3g
Preparation Time: 15-20 minutes
Cooking Time: 3 hours 40 minutes

For The Stuffing
175g/6oz instant couscous
Few strands saffron or 1/4 tsp turmeric
1/2 - 1 tsp dried crushed chillies or
1 small red chilli, deseeded and finely chopped
6 spring onions, trimmed and finely chopped
1 large carrot, (about 100g/4oz) carrot, peeled and coarlsey grated
75g/3oz ready-to-eat dried apricots, finely chopped
1 Tbsp ground coriander
salt and freshly ground black pepper
2 Tbsp freshly chopped coriander
2 Tbsp orange juice
1 Tbsp olive oil

For The Turkey
5.5kg/12lb British oven ready turkey, thoroughly thawed if frozen
pomegranates, fresh apricots, fig and few sprigs fresh coriander to
garnish


Preheat the oven to 190 C/375 F/Gas Mark 5, 10 minutes before
cooking. If necessary, lightly rinse the turkey and pat dry. Place the
couscous, saffron strands and dried crushed chillies if using in a
mixing bowl and pour over 300ml/ 1/2 pint boiling water. Stir then leave
for 10-15 minutes or until the water has been absorbed. Stir well then
stir in the remaining stuffing ingredients, mixing to stiff
consistency with the orange juice and olive oil.
Use to stuff the neck cavity only, securing the flap over the
stuffing with either a skewer or with a trussing needle and fine
twine. Form any remaining stuffing into small balls and cook round the
turkey for the last 20 minutes of the cooking time.

Place the orange quarters and coriander sprigs in the turkey body
cavity. Now weigh the turkey and calculate the cooking time. Place
upside down in the roasting tin and cook in the oven for the
calculated cooking time. (Allowing 15 minutes per 450g/1lb if cooking
uncovered or 18 minutes per 450g/1lb if lightly covered with foil).
Turn the right way up 30 minutes before the end of cooking time and
remove the foil if necessary. (Try and avoid opening the oven door too
often while cooking).
Test if cooked by piercing the thickest part of the thigh with a
long clean skewer or knitting needle. If the juices run clear, it is
ready, if a little pink then return to the oven and cook a little longer.
Once cooked remove the turkey from the oven, place on a serving
platter, cover with tinfoil and a clean towel and leave for at least
15-20 minutes. This will make the turkey easier to carve. Garnish with
the fruit and coriander sprigs.



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