Crumbed Roast Turkey

3h 30 min 8 servings

For the turkey:

6kg turkey, giblets removed, at room temperature

125g Lurpak® Slightly Salted butter, softened

3 red onions, skin removed and cut in half

3 medium carrots, peeled and chopped into 3 pieces

3 sticks of celery, chopped into 3 pieces

1 bulb of garlic, chopped in half

2 fresh bay leaves

A good grind of pepper

A pinch of sea salt

For the crumb:

50g panko crumbs

200g lardons, roughly chopped

70g shallot, finely chopped

50g toasted hazelnuts

25g Lurpak® Slightly Salted butter

2 tbsp brandy

40g fresh cranberries, halved

30g dried apricots, chopped

1 bunch of sage

200ml groundnut oil

For the gravy:

25g Lurpak® Slightly Salted butter

25g plain flour

100ml chicken stock

100ml dry white wine

Crumbed Roast Turkey

Preparation

Start by preheating the oven to 190 ˚C, or 170˚C if you have a fan oven.

Calculate the turkey’s cooking time, allowing 20 minutes per kg plus 90 minutes for birds 4kg or over, and 20 minutes per kg plus 70 minutes for birds under 4kg.

Pat the turkey dry with kitchen towel, then carefully lift the skin around the neck so can get your hand underneath. Then rub 100g of the Lurpak® Slightly Salted between the skin and the flesh. Rub the remaining 25g of Lurpak® Slightly Salted over the skin and season generously with salt and pepper.

Place the onion, celery, garlic, carrot and bay in a high-sided roasting tin big enough to hold the turkey. Then sit the turkey on top of the vegetables and cover loosely with foil, before placing in the preheated oven.

To make the crumb topping, dry fry the lardons in a large non-stick frying pan over a medium heat until golden brown, deglaze the pan with the brandy and allow to reduce. Then add the Lurpak® Slightly Salted and shallots and gently fry for two to three minutes until the shallots have softened. Add the apricots and cranberries and fry for a further two minutes. Remove the pan from the heat and carefully stir in the panko crumbs and hazelnuts. Transfer the crumb mix into a bowl and set aside. 

Next, wipe the frying pan clean with paper towel and gently heat the groundnut oil over a medium heat, before adding the sage leaves a few at a time and frying for 20-30 seconds until crisp and dark green. Carefully remove with a slotted spoon and place on a plate lined with kitchen towel and put to one side.

After two hours, remove the turkey from the oven and baste with the buttery pan juices, then return to the oven uncovered and cook for the remainder of the cooking time (basting every 20 minutes).

To test the turkey is cooked, pierce the bird between the thigh and breast. The juices should run clear. Then transfer the turkey to a warmed platter and cover with a double layer of foil and allow to rest while you make the gravy.

To make the gravy, pour the pan juices and vegetables into a sieve and push through as much as possible with a wooden spoon. Just discard anything left behind and skim any fat off the juices. Then place the turkey pan over a low heat, add the butter and flour and stir continuously with a wooden spoon, dislodging any caramelised bits.

With a balloon whisk, slowly mix in the wine followed by the turkey juices and chicken stock, and continue to whisk until all lumps are removed. Allow it to simmer until reduced by between one third and one half.   

Finally, scatter the turkey with the crumb mixture gently pushing against the bird with your hands. It should stay in place if applied while the bird is still warm and tender, Then serve immediately with the gravy and any left over crumb mix on the side.