Roast turkey with fennel and paprika
- December 2015
- Serves 8 with leftovers
- Hands-on time 20 min, oven time 2.5 hours, plus resting
A Christmas roast with a spicy twist, if you want to simplify the recipe, just omit the spices and rub with fresh herbs and plenty of seasoning.
Check out how to make proper gravy using the fat from the roast turkey tray, in the tips below.
- 7.5g (2.1g saturated)
Proper gravy recipe (serves 8 with leftovers)
Hands-on time 15 min
Proper gravy is easy to make once the turkey comes out of the oven, but if you want to get ahead, you can use goose or duck fat instead of fat from the cooked turkey and make the gravy up to 2 days before. Pour the turkey cooking juices into the gravy on the day; reheat to serve.
Heat 2 tbsp fat from the cooked turkey in a saucepan over a medium heat, then add 2 tbsp plain flour. Cook, stirring, for 2-3 minutes until combined, thickened and fragrant. Whisk in 120ml wine or brandy (we like madeira but white wine, red wine or cognac will all work well), bubbling to create a thick paste. Gradually add 600ml good quality fresh chicken stock, whisking, until you have a smooth gravy that lightly coats the back of a spoon. Pour in the resting and roasting juices from the turkey. Reheat to serve.
Nutritional information (per serving)
61kcals, 2.9g fat (0.5g saturated), 2.8g protein, 3.2g carbs (0.3g sugars), 0.1g salt, 0.1g fibre
Make the spice rub up to 1 month in advance and keep cool in an airtight container.
To ensure an evenly roasted bird, take the turkey out of the fridge 3-4 hours before cooking to let it come up to room temperature.
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