It’s November already, really. I once sat as a child listening to my parents and grandparents discussing, ‘as you get older time goes faster’ and at that young age, you never grasp that time will actually does get faster as we get older. Is it to do with our busy lives or the fact we don’t take the time to stop and smell the roses. If by doing so, could we actually slow down time?
With that question posed, I wish to reflect to my Grandma Browns kitchen leading up to Christmas and all those amazing little treats she would conjure up year after year for our growing families.
The smells of sweet liqueurs slowly reducing on the old stove top to make the ridiculously rich puddings, the scent of a mighty large fresh Christmas tree in the front living room and the sound of 40 people on the floor boards would mean only one thing to me, a Christmas turkey that would send the whole neighborhood into a feeding frenzy.
Grannies Roast Turkey
- 5kg Turkey – fresh if possible, if buying frozen ensure it has fully defrosted in the fridge for 3 days prior to cooking.
- 150gms of softened butter
- 100mls Extra Virgin Olive Oil
- ¼ cup fresh thyme – chopped
- Salt
- Pepper
Stuffing
- 12 cups stale bread cubes - the older the better.
- 3/4 cup butter
- 1 cup chopped onion
- 1/2 cup chopped celery, with leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped pistachio nuts
- 4 tblsp dry sherry
- 2 teaspoons of chopped sage, thyme & marjoram
- 1 egg
- Chicken stock
- Turn oven onto 180c until ready.
- Melt butter in a frying pan and sauté the onion and celery until onion is slightly browned.
- Add the fresh herbs and seasoning.
- Combine with the bread cubes, egg, sherry, nuts and then mix well.
- Add enough stock to combine – ensuring it is not too dry.
- Stuff the turkey with the stuffing; do not over fill the turkey cavity.
- Roll a piece of greaseproof paper into a ball and secure inside.
- With your fingers, slowly separate the skin of the turkey from the meat, then rubbing the butter under the skin.
- Rub the outer skin with Olive Oil and season with salt and pepper. Sprinkle the fresh thyme over the bird and place onto a wire rack above a deep baking dish. Cover with alfoil.
- Place into the oven and cook for 2 ½ hours, basting the turkey every 20 minutes to ensure it doesn’t dry out. Remove alfoil and bake for a further ½ hour to one hour depending on your oven size.
- To check your turkey, insert a skewer into the thick part of the thigh, and if the juices run clear then it is done.
- When cooked, cover with some tea-towels for 30 minutes to relax. This is a great time to drain the juices for your gravy.
ramblingrelish 