Christmas recipe: Honey Mustard Glazed Turkey
2:30pm Monday 23rd November 2009 in Food and Drink
This is a great variation on the traditional roast turkey with a bacon and apricot stuffing and finished with a Maille Honey Dijon Glaze, served with roasted rustic vegetables.
For the stuffing:
2 tbsp oil
4 rashers rinded lightly smoked back bacon, chopped
1 onion, peeled and finely chopped
6 tbsp fresh white breadcrumbs
8 dried apricots, snipped
1 tbsp finely chopped fresh parsley,
Salt and freshly ground black pepper
1 each lemon and onion in quarters
5kg/10 1/2lb fresh free-range turkey
3 tbsp Maille Honey Dijon
8 baby beets, trimmed
1 butternut squash peeled, seeded and chunked
8 baby red onions, peeled and trimmed
8 baby turnips, trimmed
2 celery hearts, quartered
16 baby courgettes, trimmed
Olive oil for drizzling
First make the stuffing. Heat 1 tbsp oil in a pan and fry bacon till the fat runs. Add remaining oil to pan and gently fry onion over low heat to soften but not brown. Place breadcrumbs in a bowl and add bacon and onion, apricots and parsley. Season well.
Place lemon and onion in turkey cavity and season. Spoon stuffing into neck end, pressing in tightly. Secure neck flap underneath with a cocktail stick. Lightly cover with foil. Place in a pre-heated oven Gas 4 350F 180C and roast for 3 1/2 hours, basting every now and then and replacing foil. Test for thorough cooking by piercing the thick part of the thigh with a skewer. The juices should run clear.
Place vegetables in a roasting tin, drizzle with olive oil and season. Place in oven 35 minutes before the end of roasting time. Turn occasionally.