Worried about making a turkey of Christmas dinner? We’ve got the recipe for success with this easy to follow… err, recipe.
Of course, if you don’t fancy cooking Christmas dinner yourself, we have a delicious Christmas dinner menu that we’re serving right up until 24th December.
Recipe – Stress Free Christmas Dinner
Preparation time 20 minutes
Cooking time 2 hours
- 100g butter, softened
- 3 rosemary sprigs, leaves picked and finely chopped
- 1 turkey (around 4kg), giblets removed
- 1 garlic bulb
- 1 lemon, halved
- 2 bay leaves
- 2 large banana shallots, unpeeled, cut in half lengthways
- 250ml white wine
- 1 red cabbage (about 900g), cut into 6 wedges
- 500ml good-quality chicken stock
- 1 tsp cornflour (optional)
Before you begin
- Remove turkey from the fridge at least one hour before cooking
- Preheat oven to 200 degrees C (180 degrees C for fan assisted overs or /gas mark 6
- Beat the butter with the rosemary
Prepping the turkey
- Starting at the neck, push your fingers underneath the skin until you can get your entire hand between the skin and the breast meat. Spread butter inside the pocket created, taking care not to tear the skin
- Spread some butter into the crevice between the thigh and breast meat
- Place the garlic, lemon and bay leaves inside the Turkey, then season generously all over
- Put the shallots in a large flameproof roasting tin and place the turkey on top, breast side up
- Roast for one hour, then baste the turkey. Pour on the red wine and find room to put in the cabbage wedges, don’t worry if this means placing them under the turkey if space is at a premium
- Return the tin and its contents to the over and heat for another half an hour. If the turkey is already looking a bit brown cover it in tin foil
- To determine when the turkey is done, pierce the thickest part of the thigh and look for clear juice running out
- Once cooked, set the turkey aside on a board for an hour. If you want crispy skin, ensure that the turkey is not covered while it sits. Transfer the garlic and bay to the roasting tin for gravy
- Wrap the cabbage wedges in two parcels of foil and season liberally. Also add a spoonful of the turkey juices. Return them to the bottom of the oven to continue cooking
- Remove the majority of the turkey fat using a spoon, they place the tin on the hob over a medium heat
- With a wooden spoon mash the veg to extract as much flavour as possible before pouring in the stock and reducing the gravy by half. You can thicken the gravy by mixing in the cornflour with one tablespoon of water
- Once you’re happy with the consistency, strain and keep warm until you are ready to sit down for a delicious and stress free Christmas dinner.
Our wonderful venue is also available to hire for Christmas parties, find out more and get in touch by going to simonh44.sg-host.com/christmasparties.
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