Serve this classic Christmas roast with stuffing balls, bacon rolls, roast potatoes, Brussels sprouts and gravy.
ingredients
serves 8
10 pound oven-ready turkey, with giblets (thawed, if frozen)
1 large onion, peeled and studded with 6 whole cloves
4 tbsp butter, softened
10 chipolata sausages
salt and freshly ground black pepper
for the stuffing
8 ounce rindless streaky bacon, chopped
1 large onion, finely chopped
1 pound pork sausagemeat
1/3 cup rolled oats
2 tbsp chopped fresh parsley
2 tsp dried mixed herbs
1 large egg, beaten
4 ounce dried apricots, finely chopped
for the gravy
2 tbsp All purpose flour
1 7/8 cups giblet stock
method
1. Preheat the oven to 200°C/400°F. Adjust the spacing of the shelves to allow for the size of the turkey. To make the stuffing, cook the bacon and the chopped onion together over a gentle heat in a heavy-based skillet until the bacon is crisp and the onion is tender but not browned. Transfer the cooked bacon and onion to a large mixing bowl and add in all the remaining stuffing ingredients. Season well with plenty of salt and freshly ground black pepper and mix well to blend.
2. Stuff the neck end of the turkey only, tucking the flap of skin under and securing it with a small skewer or stitching it in place with a thread. Do not overstuff the turkey or the skin will burst during cooking. Reserve any-remaining stuffing and set aside.
3. Put the onion studded with cloves in the body cavity of the turkey and tie the legs together with string to hold them in place. Weigh the stuffed bird and calculate the cooking time: allow 15 minutes per 450g/llb plus 15 minutes over. Place the turkey in a large roasting tin.
4. Brush the turkey with the butter and season well with salt and pepper. Cover it loosely with foil and cook it for 30 minutes. Baste the turkey with the pan juices. Then lower the oven temperature to 180°C/350°F/Gas 4 and cook for the remainder of the calculated time. Baste the turkey every 30 minutes or so.
5. With wet hands, shape the remaining stuffing into small balls or pack it into a greased ovenproof dish. Cook in the oven for 20 minutes, or until golden brown or crisp. About 20 minutes before the end of cooking, put the chipolata sausages into an ovenproof dish and put them in the oven. Remove the foil from the turkey for the last hour of cooking and baste. The turkey is cooked if the juices run clear when the thickest part of the thigh is pierced with a skewer.
6. Transfer the turkey to a serving plate, cover it with foil and let it stand for 15 minutes before carving.
7. To make the gravy, spoon off the fat from the roasting pan, leaving the meat juices. Blend in the flour and cook for 2 minutes. Gradually stir in the stock and bring to the boil. Check the seasoning and pour into a sauce boat.
8. Remove the skewer and pour any juices into the gravy. To serve, surround the turkey with chipolata sausages, bacon rolls and stuffing.
