Serves 4
For the turkey: 4x 120g slices of turkey breast. 200g turkey mince. 3g sage- finely chopped. 8g garlic powder. 8g onion powder. 1.5g bicarbonate soda. 3g cracked pepper. 6g maldon sea salt. 100g dried cranberries. 16x slices streaky bacon. 50g melted butter.
Combine the turkey mince, sage, garlic powder, bicarbonate, pepper, salt and cranberries in a bowl, allow to marinate in the fridge for 15 mins. Between 2 pieces of grease proof paper bash out each turkey slice individually until about 3mm. Place the stuffing in a piping bag, cut about a 2cm whole in the end and pipe down the centre of the turkey. Tuck the turkey around the stuffing, then wrap the
bacon around the the turkey (3 or 4 slices per portion). Tie the turkey with butcher’s string, to keep
the shape, and brush with melted butter. Bake in preheated oven at 220 deg cel, for around 25 mins
or until core is above 70 deg cel.
For the roast potatoes: 1kg Potato Lovers. Duck Fat. 1 x Bulb of Garlic, Separated & Lightly
Crushed. ½ Bunch Rosemary.
Peel the potatoes, cut into large pieces, and wash thoroughly. Place in a large pan, cover with water,
add salt and bring to the boil. Turn down to a simmer, and then cook until potatoes are just
tender. Drain carefully and allow them to cool and dry, on a wire rack.Heat a large tray in the oven at
220°c, with a generous amount of duck fat in the bottom, until smoking. Place the potatoes, garlic,
and rosemary into the tray and turn the potatoes to ensure they are coated with the fat. Place back
in the oven. Turn every 10 minutes, until golden brown, then drain on kitchen paper. Serve
immediately.
For the carrot and swede: 150g carrot- peeled and chopped, 150g swede- peeled and chopped, 25g butter, salt and pepper.
Steam the carrot and swede until cooked through, and then crush into a chunky puree. Add the butter and seasoning.
For the Brussel sprouts: 400g brussel sprouts. Maldon sea salt. Oil for frying.
Deep fry at 190 deg cel until golden brown, drain on kitchen paper, and season with maldon.
For the gravy: 250g Shallots-Sliced. 4 Tbsp. Oil. 1 x Garlic Clove- Crushed. 500ml Red Wine.
400ml Chicken Stock. ½ Bunch Thyme. 500g roasted chicken wings. Cornflour.
Sweat the shallot and garlic in the oil until lightly golden, add the chicken wings, cook for a couple of
minutes. Add the wine and reduce by half, then add the stock and thyme, cook for 20mins on a low
heat. Thicken with cornflour. Strain through a sieve.
Cranberry Jam.
