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Roast turkey with bread sauce (recipes)


Serves 8



Cooking and preparation

15 minutes preparation, more than three hours cooking



Ingredients



1 free-range turkey weighing 4kg/8lb 11oz

salt and freshly ground black pepper

175g/6oz unsalted or lightly salted butter





For the bread sauce

450ml/15fl oz full-cream milk

1 small onion

4 cloves

85g-110g/3oz-4oz fresh white breadcrumbs

freshly grated nutmeg, to taste

salt

45g/1½oz butter or 2tbsp double cream

cayenne pepper, for sprinkling







You'll also need a large piece of butter muslin.





Method

1. Preheat the oven to 180C/350F/Gas 4. Check that you haven't left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously with salt and pepper and massage seasoning into the skin.



2. Melt the butter in a large pan. Fold the muslin in half twice and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.



3. Lift out the folded muslin and lay it over the turkey, making sure that it covers the breast and upper thighs completely.



4. Just before you slide your turkey into the oven, pour about 300ml/½ pint water around it.



5. Cook for about 3 hours 20 minutes, basting the bird every half hour, more or less, with the pan juices.



6. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based pan. Stick the four cloves into the onion. Place the onion into the pan with the milk. Bring it very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and cloves.



7. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with salt and nutmeg. Stir in the butter or cream, adjust seasoning, then spoon into a warm serving bowl and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.



8. When the turkey's cooking time is up, test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they're pink, slide it straight back into the oven for a further half hour or so before testing again.



9. Once it's done, discard the muslin. If you like the skin crisp, then return the turkey to the oven without the muslin for an extra 5-10 minutes at 220C/425F/Gas 7.



10. Leave the turkey in a warm place to rest for at least half an hour - either cover loosely in foil or return to the now turned-off oven and leave the door ajar.



11. When ready to serve, carve the turkey and serve with the bread sauce and your choice of trimmings.





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Step by Step



Step 1

Preheat the oven to the 180C/350F/Gas 4. Check that you haven't left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously with salt and pepper and massage seasoning into the skin.





Step 2

Melt the butter in a large pan. Fold the muslin in half twice and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.





Step 3

Lift out the folded muslin and lay it over the turkey, ensuring that it covers the breast and upper thighs completely.





Step 4

Just before you slide your turkey into the oven, pour about 300ml/½ pint water around it.





Step 5

Cook for about 3 hours 20 minutes, basting the bird every half hour, more or less, with the pan juices.





Step 6

While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based pan. Stick the four cloves into the onion. Place the onion into the pan with the milk. Bring it very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and cloves.





Step 7

Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with salt and nutmeg.





Step 8

Stir in the butter or cream, adjust seasoning, then spoon into a warm serving bowl and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.





Step 9

Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they're pink, slide it straight back into the oven for a further half hour or so before testing again. If you like the skin crisp, remove the butter muslin and return the turkey to the oven for an extra 5-10 minutes at 220C/425F/Gas 7.





Step 10

Once it's done, discard the muslin and leave the turkey to rest for at least half an hour - either cover loosely in foil or return to the now turned-off oven and leave the door ajar. Carve when ready to serve.





Step 11

Serve with your choice of trimmings.