![\"Roast](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/1313_WholeBirdTurkey-600-400.jpg\" "\\"Roast")
This is another traditional recipe that’s hard to beat!<\/p>\n This is another traditional recipe that’s hard to beat!<\/p>\n
Roast Turkey with Thyme and Onion Stuffing – Printer Friendly Download<\/strong><\/a><\/p>\n Stuffing<\/strong><\/p>\n Serves: 12-14<\/p>\n Cooking Time<\/strong><\/p>\n 3\u00bd hours approximately<\/p>\n To make the stuffing<\/strong><\/p>\n Place the bread, parsley, thyme and onion in\u00a0a food processor.\u00a0 Process until you have fine breadcrumbs and the onion is finely chopped.\u00a0 Remove to a bowl, season and mix in the butter.<\/p>\n To stuff the turkey<\/strong><\/p>\n Losen the skin at the neck end with your hands.\u00a0 Pack the stuffing in, pushing it up between the flesh and the skin, but not too tighlty because it will expand during cooking.\u00a0 Tuck the neck flap under the birds back and secure with a coctail stick.\u00a0 Any remaining stuffing can be cooked in a covered baking dish with the turkey.\u00a0 Weigh the turkey and calculate the cooking time.\u00a0 Allow 30-40 minutes per kg.\u00a0 (Allow 20-30 mins per kg for turkeys weighing over 8kg).\u00a0 Place the turkey breast side up in an oiled roasting tin.<\/p>\n To cook the turkey<\/strong><\/p>\n Set the oven at Gas Mark 7, 220\u00b0C (450\u00b0F).<\/p>\n Season the turkey with salt and pepper and dust with a little flour.\u00a0 Rub all over with the butter, then lay the bacon slices on the breast, overlapping each other.\u00a0 Cover the bacon with a piece of buttered grease proof paper.\u00a0 This will keep the bacon in place.\u00a0 Wrap the turkey in foil and\u00a0roast in the preset oven.\u00a0 After the first 30 minutes, reduce the heat to Gas Mark 3 (170\u00b0C or 325\u00b0F).\u00a0 Baste a couple of times during roasting.\u00a0 For the last half hour, remove the foil.<\/p>\n To check if the turkey is cooked, pierce the thickest part of the leg, the juices should run clear.<\/p>\n When the turkey is cooked remove from the oven and\u00a0transfer to a large plate.\u00a0 Reserve the cooking juices in the tin to make the gravy.\u00a0 Cover the turkey loosely with foil and allow to rest for half an hour in a warm place until you are ready to serve it.<\/p>\n Guide to good gravy<\/strong><\/p>\n A well flavoured stock is important, so a day ahead, place the giblets, some onion slices and a bay leaf in a saucepan.\u00a0 Cover with water, then simmer gently for 1\u00bd – 2 hours.\u00a0 Then strain and season.<\/p>\n After removing the turkey from the roasting tin, pour off the fat and leave behind the juices.\u00a0 Over a medium heat, stir in a tablespoon of flour.\u00a0 Blend well.\u00a0 Add a dash of wine.\u00a0 Continue to cook.\u00a0 Stir in the stock and simmer for 2-3 minutes.<\/p>\n A tablespoon of redcurrent jelly, cream or balsamic vinegar will also add to the flavour.\u00a0 Season to taste.<\/p>\n We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong> This is another traditional recipe that’s hard to beat! Roast Turkey with Thyme and Onion Stuffing – Printer Friendly Download Ingredients 7 kg turkey, oven ready Salt, black pepper and a little flour 2 tablesp. softened butter 8 slices streaky bacon Stuffing 450g bread broken into pieces 6 tablesp. fresh parsley chopped 2 tablesp. fresh […]<\/p>\n","protected":false},"author":1,"featured_media":9956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,5],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\nIngredients<\/h2>\n
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To Cook<\/h2>\n
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