Roast Turkey with Parsley and Lemon Stuffing
Turkey is now the most popular meat to serve at Christmas. Here is a classic recipe.
25 Gram Butter (1 oz)
2 Medium Onions, finely chopped
2 sticks Celery, finely chopped
225 Gram Fresh breadcrumbs (8 oz)
4 Tablespoon Fresh parsley, chopped
2 Lemons, zest only
1 Egg, beaten
6-8 Rashers Streaky bacon
Pre-heat oven to 180 °C / 350 °F / Gas 4.
To make the stuffing, melt the butter in a large pan, add the onions and celery, cover and cook gently for about 10 minutes, stirring occasionally. Remove from the heat and add the breadcrumbs, parsley and lemon zest. Stir in the egg.
Wash the inside of the bird. Stuff the neck end before folding the neck skin over. Truss the turkey with the wings folded under the body and the legs tied together. Weigh the turkey and calculate the cooking time, allowing 20 minutes per 450g (1 lb) plus 20 minutes. Place the turkey in a large roasting tin.
Place the streaky bacon rashers over the breast to prevent it from becoming dry. Roast, basting occasionally. Put a piece of foil over the bird if it shows signs of becoming too brown. Leave the turkey for 10 minutes before carving. Serve the roast turkey with the traditional accompaniments of thin gravy, bread sauce, small sausages and bacon rolls.