Citrus Turkey with a Sage and Wild Mushroom Farce

The wild mushroom farce in this recipe is placed under the skin. To do this you need to loosen the skin between it and the breast and leg so that you can push the farce between it. This infuses the breast with flavour and also helps to keep it moist.

Wine Recommendation: A Cabernet Sauvignon should work with the citrus, Sage and Mushrooms. See The Mixed Case for details.

Turkey with Sage

Portions: 6-8 portions

Preparation: 20 minutes

Cooking: 3 hours

Ingredients

Turkey

  • 3kg-3.5kg Turkey
  • 4 tbsp. olive oil
  • 50g butter
  • zest and juice from one lime and 1 orange
  • 500ml dry white wine
  • maldon salt and freshly ground pepper

Farce

  • 4 tbsp olive oil
  • 1 garlic clove
  • 10g dried wild mushroom, reconstituted in boiling water (strain and reserve the water and reduce it right down over high heat for the gravy)
  • 20g wild mushroom, cleaned and finely chopped
  • 2 tbsp sage leaves, finely chopped
  • 1 tbsp thyme leaves
  • zest of 1 orange
  • 100g fresh white bread crumbs
  • maldon salt and freshly ground pepper

Gravy

  • 400ml turkey stock (see below)
  • wild mushroom stock (see farce)
  • 50ml Cointreau

To Serve

  • Gravy
  • Cranberry and Port Sauce
  • Oranges with Ham and Apricot Stuffing
  • Bread Sauce
  • Chipolatas wrapped in Bacon
  • Whole Roasted Vegetables
  • Brussels Sprouts with Chestnuts

Method

  1. Wild Mushroom Farce: Melt the butter in a saucepan and add the onion sauté it until softened and transparent. Add the garlic and the wild mushroom and cook until the mushroom has softened. Place the bread crumbs in a bowl with the herbs, pine nuts and orange zest and juice. Add the wild mushroom mixture and mix it altogether well and set aside until ready to use.
  2. To Prepare Turkey: Preheat an oven to 200C. Remove the wish bone from the turkey by running your knife around it and pulling it out (optional). Loosen the skin between it and the breast and starting from the neck end, gently push the stuffing between the skin and breast.. Mix the butter with the orange zest and a tablespoon of the juice in a bowl until well combined. Place the turkey in a large roasting tin and rub the citrus butter over all the skin. Place bay leaves, onion and rosemary in the turkeys' carcase. Truss the turkey so that it holds together well.
  3. To Cook: Coat the bottom of a large roasting tin with 2 tbsp of the olive oil. Place the turkey in the tray and pour a third of the wine and a little of the citrus juice over the turkey and place it in a preheated oven. Coat the turkey with the remaining oil and season it with a little salt and pepper. Cook the turkey for 20 minutes then baste it reduce the temperature to 180C and cook for a further 30-40 minutes. Remove the turkey from the oven (the skin should be crisp and golden), Baste it and cover it with foil and return it to the oven. Cook for a further 1 hour and thirty minutes to 2 hours. Baste the turkey regularly with the pan juices and if the pan becomes dry add more wine and juice during the cooking. To check that the turkey is cooked it spike it in the thickest part of the meat with a fork and the juices should run clear. Remove the turkey from the oven and roasting tin. Place it on a serving tray cover it with foil and place it in a warm lace for 10 -20 minutes before serving.
  4. Gravy: Pour the pan juices into a container and return 4 tablespoons of the juices to the pan. Stir in 2 tbsp of corn flour into the juices. Place the pan over a moderate heat and gradually stir in the rest of the roasting juices, turkey stock, mushroom stock and Cointreau and cook for a few minutes until thickened, then taste and season if necessary. Keep warm until ready to serve.
  5. To Serve: Serve the Turkey with all the above trimmings, giving everyone a little dark meat (leg meat), white meat and stuffing.
  • Turkey Stock: Rinse turkey giblets and place them in a saucepan with carrot slices, celery, bay leaf, 4 peppercorns, 1 onion, garlic clove, handful of parsley and 500ml of water. Bring it to the boil and remove the scum that rises to the top, then reduce the heat and leave to simmer for 1 hour. Remove the stock from the heat and strain it. Cool the stock and refrigerate in a covered container until ready to use.