Serves 4
For the Turkey
- 4 x 120g Slices of Turkey Breast
- 1 Onion – peeled and finely chopped
- 1 Clove Garlic – finely chopped
- 1 tbsp Vegetable Oil
- 1 tbsp Fresh Sage – finely chopped
- 85g Fresh White Breadcrumbs
- Salt and Pepper
- 1 Whole Egg – beaten
- 1 tsp Rosemary – finely chopped
- 16 Slices Streaky Bacon
- 50g Melted Butter
For the Roast Potatoes
- 1kg Potato Lovers
- Duck Fat
- 1 Bulb Garlic – separated and lightly crushed
- 1 tsp Dijon ustard
- ½ Bunch Rosemary
For the Carrot Puree
- 6 Large Carrots
For the Brussel Sprouts
- 400g Brussel Sprouts
- Maldon Sea Salt
- Oil for Frying
For the Gravy
- 250g Shallots – sliced
- 4 tbsp oil
- 1 Garlic Clove – crushed
- 500ml Red Wine
- 400ml Chicken Stock
- ½ Bunch Thyme
- 500g Roasted Chicken Wings
- 2 tbsp plain flour
Method
For the turkey : sweat the onion and garlic in the oil, until soft. Add the sage and rosemary and cook for 1 minute. Mix the onion mix into the breadcrumbs and season. Add enough egg to help bind the mix. Chill. Between 2 pieces of grease proof paper bash out each turkey slice individually until about 3mm. Portion the stuffing to 50g balls, and place on the centre of the turkey. Tuck the turkey around the stuffing, then lattice the bacon over the turkey (4 slices per portion). Tie the turkey with butchers 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 65 deg cel.
For the potatoes : 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.
To make the carrot puree slice the carrot and steam until cooked through, about 10 minutes. Blend until smooth and season with salt and pepper.
For the Brussel sprouts: deep fry at 190 deg cel until golden brown, drain on kitchen paper, and season with Maldon sea salt.
For the gravy: sweat the shallot and garlic in the oil until lightly golden, add the chicken wings and flour, 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. Strain through a sieve.
Serve with Cranberry Jam.
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