Roast turkey and all the trimmings


Serves 6

Preparation time: 30 minutes

Cooking time: 150 minutes



100g butter

1 onion chopped

2 sticks of celery, chopped

2 cloves of garlic, chopped

Small bunch of sage, chopped

Small bunch of thyme, chopped

Small bunch of rosemary, chopped

500g fresh breadcrumbs

500g sausage meat

100g dried cranberries



1 turkey 3 ½ to 4kg, giblets removed and used in the stock

Sea salt and cracked black pepper

12 chipolatas wrapped in streaky bacon


Roast potatoes:

1kg peeled roasting potatoes cut into large chunks

4tbls extra virgin olive oil

100g butter

Small bunch of rosemary, chopped

Small bunch of thyme, chopped

Sea salt and cracked black pepper


Brussels sprouts:

500g Brussels sprouts

100g butter

200g chestnuts, roughly chopped

Sea salt and cracked black pepper



1 lg glass of white wine or sherry

4tbs plain flour

1L of chicken and giblet stock

Sea Salt and cracked black pepper 


Preheat the oven to 200c / 400f

In a medium sized frying pan with half the butter, gently sweat the onions, celery and garlic, for about 8 to 10 minutes, until soft and lightly browned, add the sage, thyme and rosemary and remove from the heat.

In a large bowl, mix together the softened vegetables and herbs with the breadcrumbs, sausage meat and cranberries. Season well with salt and pepper, then stuff the turkey neck, then stuff the body with the rest of the stuffing.

Place the turkey in a large non-stick roasting tin and fold the neck skin under the bird, rub with the rest of the butter and season well with salt and pepper, cover with foil, then place in the oven.

When the turkey has been in the oven for 30 minutes, turn down the heat to 150c / 300f and cook for another 2 ½ hours, or until the turkey juices run clear, basting every half hour.

While you are waiting for the turkey to cook. In a large pan of salted water, bring the potatoes to the boil and cook for 5 to 10 minutes until the outside of the potatoes start to go slightly fluffy, remove and drain well. Put the potatoes in a large bowl, then add the olive oil, butter, rosemary and thyme, season with salt and pepper, then toss the potatoes until evenly coated, then place in a large non stick roasting tin and set aside.

On the last half hour of cooking remove the foil from the turkey, place the chipolatas around the bird and place the potatoes in the oven. Turn up the heat to 200c / 400f. When the turkey is cooked, remove from the oven and leave to rest in a warm place for 30 minutes.

Tip the juices from the turkey-roasting tray into a medium sized saucepan, add the wine and reduce by half, now add the flour and stir with a wooden spoon until lightly browned. Whisk in the stock a little at a time, allowing the sauce to thicken as you go, once all the stock has been added, season with salt and pepper, then leave on a low heat.

Bring a large pan of lightly salted water to the boil, then add the brussel sprouts and cook for 5 minutes then drain well. In the pan you cooked the brussel sprouts in, melt the butter until it just starts to turn brown, now add the chestnuts and cook for 5 minutes, put the cooked brussel sprouts in with the chestnuts, season with salt and pepper, mix well and remove from the heat.

Remove the potatoes from the oven. Once the turkey has rested, serve with all the trimmings.