Rolled Turkey with Spinach and Cranberry Stuffing
This Rolled Turkey with Cranberry Stuffing is the ultimate special occasion meal…absolutely delicious and truely a feast fit for Christmas Day.
- 2kg free-range turkey roll – (approx.)**
- 2 tbsp olive oil – extra virgin
- Sea salt and freshly ground black pepper – to taste
- 500 ml water
- 2 stalk/s celery – diced
- 2 carrot/s – diced
- 1 red onion/s – diced
- 4 clove/s garlic – diced
- 60ml red wine (¼ cup)
- 60ml chicken stock or bone broth – optional, only if needed (¼ cup)
- 2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
- 1 tbsp water – to form a slurry with the cornflour
- Pre-heat oven to 200°C / 400°F (fan-forced).
- Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
- Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
- Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
- Cook for 1 hour then remove the foil and baking paper and increase the heat to 220°C / 425°F. Cook for another 10-15 minutes approximately to brown the skin. Work off around 30 mins per kg.**
- The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked
- Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
- Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
- You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
- If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.
Cooking Times. **The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it’s not cooked, add 10 minutes at a time. If you think it’s cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.