Roasted Turkey with Potatoes & Gravy
Roasted Turkey with Potatoes & Gravy
Ingredients
1 Turkey, entirely defrosted
2 tbsp Maille Dijon mustard
1 generous handful rosemary leaves, stalks kept, + 3 tbsp chopped
1 generous handful parsley leaves,
+ 3 tbsp nely chopped
20 garlic cloves, peeled
150gm Isigny butter, room temperature
1 large onion
Freshly ground NoMU Just Pepper
Maldon Sea Salt
Milo Extra Virgin Olive oil
10 medium sized potatoes, cut into wedges
2 tbsp -flour
Method
Preheat the oven to 240°C
Place 10 of the garlic cloves, butter, rosemary leaves, parsley, & mustard into a blender and pulse until smooth
Lift the skin of the turkey gently wherever you can, place the butter mix under the skin, the more you manage to spread it out the better the -avour
Tie the legs together and season the skin, rubbing it in
Place the potatoes in a bowl and toss with chopped rosemary, the 10 remaining garlic cloves, olive oil, and salt
Roughly chop the onion and place it in the middle of the baking tray
Position the turkey on the onion, place the rosemary stalks in the empty cavity and spread the potatoes around the turkey on the tray. Make sure the turkey is covered with tin foil
Put the tray in the oven and let the turkey cook for twenty minutes, then remove the foil, turn down the temperature to 120°C. Cook the turkey 20 mins. for every 500gm
Let the turkey rest for 20 mins. before carving
To make the gravy, heat 2 tbsp of butter in a saucepan, add the -our and cook for 2-3 mins. Add the pan juices and let it thicken over medium heat, stirring constantly for 5 mins. If too thick just add some milk or water, season well and add the chopped parsley
Serve the carved turkey with potatoes and hot gravy
Ingredients
1 Turkey, entirely defrosted
2 tbsp Maille Dijon mustard
1 generous handful rosemary leaves, stalks kept, + 3 tbsp chopped
1 generous handful parsley leaves,
+ 3 tbsp nely chopped
20 garlic cloves, peeled
150gm Isigny butter, room temperature
1 large onion
Freshly ground NoMU Just Pepper
Maldon Sea Salt
Milo Extra Virgin Olive oil
10 medium sized potatoes, cut into wedges
2 tbsp -flour
Method
Preheat the oven to 240°C
Place 10 of the garlic cloves, butter, rosemary leaves, parsley, & mustard into a blender and pulse until smooth
Lift the skin of the turkey gently wherever you can, place the butter mix under the skin, the more you manage to spread it out the better the -avour
Tie the legs together and season the skin, rubbing it in
Place the potatoes in a bowl and toss with chopped rosemary, the 10 remaining garlic cloves, olive oil, and salt
Roughly chop the onion and place it in the middle of the baking tray
Position the turkey on the onion, place the rosemary stalks in the empty cavity and spread the potatoes around the turkey on the tray. Make sure the turkey is covered with tin foil
Put the tray in the oven and let the turkey cook for twenty minutes, then remove the foil, turn down the temperature to 120°C. Cook the turkey 20 mins. for every 500gm
Let the turkey rest for 20 mins. before carving
To make the gravy, heat 2 tbsp of butter in a saucepan, add the -our and cook for 2-3 mins. Add the pan juices and let it thicken over medium heat, stirring constantly for 5 mins. If too thick just add some milk or water, season well and add the chopped parsley
Serve the carved turkey with potatoes and hot gravy
Roasted Turkey with Potatoes & Gravy
Reviewed by Unknown
on
02:53
Rating:
Reviewed by Unknown
on
02:53
Rating:
