Michel Roux’s peppered turkey with ale sauce
- December 2014
- Serves 6-8, with leftovers
- Hands-on time 25 min, oven time 2-2½ hours
Michel Roux’s simple roast turkey is spread with a mix of peppercorns before cooking and served with a light ale sauce – a must-try recipe for Christmas Day.
- 9.6g (4.1g saturdated)
- 11.3g (8.7g sugars)
For 8 servings
For the cracked peppercorns, bash them in a pestle and mortar.
We recommend using a digital probe thermometer to test when the turkey is done.
Make the pepper rub up to a week in advance and keep in a sealed jar in the fridge.
Michel says: “Take the bird out of the fridge 2 hours before cooking to take the chill off it.”
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