Festive Roast Turkey with Saint Agur blue cheese
A simple twist on the showstopper itself, this recipe will guarantee a perfectly moist and flavoursome turkey every time.
Preparation Time: 30 minutes
Cooking Time: 120 minutes
1 small turkey (2-3 kilos)
2 packs of Saint Agur 150g
3 Williams pears
5 garlic heads
1 bunch of parsley
1 organic orange
1 bunch of lemon thyme
1 loaf of bread
For the gravy
1 chopped onion
1 thinly sliced carrot
2 chopped celery sticks
1 tsp redcurrant jelly
300ml red wine
1 litre chicken stock
Preheat the oven to 160C.
Break down the Saint Agur with a fork until you get a smooth texture. Place the mixture in a piping bag.
Gently run your fingers under the skin of the turkey starting from the rump and going to the thighs and upper thighs. Place the piping bag between the skin and the turkey meat and start stuffing the turkey by evenly spreading the Saint Agur mixture.
Place some pieces of the loaf of bread inside the turkey so it can collect the juices from the turkey.
Cut the potatoes and pears into quarters and place on a roasting dish. Add the lemon thyme, the unpeeled garlic cloves and place the turkey on top of them.
Finish with some chopped parsley and the juice of an orange plus a bit of orange zest.
Roast for 2 hours and bast regularly.
Once the turkey is done, cover with some foil and let it rest for an hour in the oven with the door open.
To make the gravy:
Chop the turkey giblets into a dice and toss in a little flour. Fry in some hot oil until golden and crunchy. Add a chopped onion, carrot and two celery sticks and cook gently for another ten minutes until soft. Add 1tbsp freshly-picked thyme and 1tsp redcurrant jelly. Then add 300ml red wine and bring to the boil. Add 1 litre of fresh chicken stock, bring back to the boil then turn down to a gentle simmer and cook for two hours. Strain through a sieve and return the liquid to a clean pan. Leave to settle for a couple of minutes then skim off any excess fat. Bring back to the boil and simmer gently to reduce until the gravy is reduced to a good full flavor. Season with salt and pepper if needed. Keep warm and when the turkey has rested for at least 20 minutes, add the pan juice to the gravy then serve with the turkey and your preference of side dishes.