Roast Turkey

[Poultry and Game]

1 x 5.35kg/12lb turkey

FOR THE OATMEAL STUFFING

1 large onion, finely chopped

20g/¾oz butter

340g/12oz medium oatmeal

1 teaspoon rubbed dried sage, or 4 fresh sage leaves, chopped

170g/6oz shredded beef suet

salt and freshly ground black pepper

FOR THE SAUSAGEMEAT AND CHESTNUT STUFFING

450g/1lb sausagemeat

450g/1lb unsweetened chestnut purée

110g/4oz fresh white breadcrumbs

1 large egg, beaten

salt and freshly ground black pepper

TO PREPARE THE TURKEY FOR THE OVEN

170g/6oz butter

giblets

½ onion

2 bay leaves

a few parsley stalks

290ml/½ pint water

TO GARNISH 

1 chipolata per person

1 rindless streaky bacon rasher per person

FOR THE GRAVY

2 teaspoons plain flour

turkey stock or vegetable water

1. Weigh the turkey and calculate cooking time.

2. Make the oatmeal stuffing, cook the onion in the butter until beginning to soften. Mix with the oatmeal, sage and suet. Add enough water to just bind the mixture together, taste and season if required. Stuff into the cavity of the turkey.

3. Make the sausagemeat and chestnut stuffing, mix together the sausagemeat, purée, breadcrumbs and beaten egg. Taste and season as required. Stuff this into the neck end of the turkey, making sure the breast is well plumped. Draw the skin flap down to cover the stuffing. Secure with a skewer.

4. Preheat oven to 180°C/350°F/Gas mark 4.

5. Melt the butter and in it soak a very large piece of butter muslin (about 4 times the size of the turkey) until all the butter is completely absorbed.

6. Season the turkey well with salt and pepper. Place it in a large roasting tin with the giblets (except liver) and neck. Add the onion, bay leaves and parsley stalks and pour over the water. Completely cover the bird with the doubled butter muslin and roast in the oven for the calculated time (5.3kg/12lb turkey should take 3-3½ hours).

7. Meanwhile prepare the garnishes, make each chipolata into 2 cocktail sausages by twisting gently in the middle. Stretch the bacon slightly with the back of a knife, cut into 2 lengthways and roll up. Put the sausages and bacon balls in a second roasting pan, with the bacon roll wedged in so they cannot unravel. 30 minutes before the turkey is ready put into the oven.

8. When the turkey is cooked, remove the muslin and lift the bird on to a serving dish. Surround with bacon and sausages and keep warm while making the gravy.

9. Lift the pan with its juice on to the top of the cooker and skim off any fat. Whisk in the flour and add enough stock or vegetable water to make it up to 425ml/¾ pint. Stir until boiling, then simmer for a few minutes. Check the seasoning and strain into a warmed gravy boat.