HONEY-GLAZED TURKEY WITH GRAVY

Spend as much as you can on your bird – not only will it have had a better quality of life, but the texture and flavour of the meat will be noticeably superior

HANDS-ON TIME 30MIN, PLUS COMING UP TO ROOM TEMPERATURE AND RESTING. COOKING TIME ABOUT 3½HR. SERVES 8, WITH LEFTOVERS ✶✶5.4kg (12lb) free-range turkey ✶✶ 1 quantity Maple Pecan Stuffing (see page 60; to end of step 2) ✶✶2 lemons, skin on, sliced ✶✶2 onions, skin on, sliced ✶✶20g pack fresh sage, plus extra, optional, to garnish ✶✶2tbsp olive oil FOR THE GLAZE ✶✶50g (2oz) butter, melted ✶✶2tbsp runny honey ✶✶ 1tbsp Dijon mustard FOR THE GRAVY ✶✶25g (1oz) plain flour ✶✶400ml (14fl oz) chicken stock ✶✶2tbsp whisky ✶✶2tbsp runny honey 1 Remove the turkey from the fridge 1hr before cooking to let it come up to room temperature. 2 Preheat the oven to 190°C (170°C fan) mark 5. Put the turkey breast-side up on a board and use tweezers to pluck out any stray feathers. Pat dry with kitchen paper. Lift up the neck flap and use…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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