Try our Duo of Turkey Recipe
Try our Duo of Turkey Recipe! This was such a success on last years’ Christmas Day Menu our Head Chef, Daniel Humphries, has decided to include it in our Festive Party menu for this year so everyone can try it!
Menu available from November 13th 2015 – January 3rd 2016 (Excluding 25/12/15 and 31/12/15) by pre booking only, book early to avoid disappointment!
Duo of Turkey: Turkey breast stuffed with roasted garlic, cranberry and Toulouse sausage, wrapped in Parma ham served with smoked turkey leg roulade, goose fat roast potatoes, chipolatas, braised leeks and sherry gravy.
Ingredients (Serves 4)
1 Small Turkey Breast
2 Small Turkey Legs
500g Toulouse Sausage
1 Blub of Garlic
250g Parma Ham
150g Dried Cranberries
100g Bread Crumbs
1 Kilo Maris Piper Potatoes
500g Goose Fat
1 Bunch of Rosemary
1 Bunch of Thyme
500ml Dry Sherry
For the Stuffing:
Wrap the bulb of garlic in tin foil and put in the oven at 120˚C for half an hour. In the mean time soak the dried cranberries in warm Sherry for 10 minutes, drain and keep the liqueur for the gravy later. Remove the skin from the Toulouse sausage and combine with cranberries, breadcrumbs and the roasted garlic.
For the Turkey Breast:
Take the turkey breast and slice through the centre (not completely) so you have a butterfly shape. Place the stuffing down the centre of the turkey breast and place onto cling film and roll this into a cylinder shape tightly tying at both ends. Place the breast into a big pot and cover in water, bring this to the boil then turn down to a low simmer and cook for 35 – 40 minutes until firm. Remove from pot and leave to cool.
For the Turkey Leg Roulade:
Take 300g of butter, 300g of goose fat and 200ml water and warm together in a pan until melted. Place the turkey leg into a deep oven proof dish, add a carrot, the top end of the leeks, half of the bunch of rosemary and thyme and an onion. Pour over the goose fat and butter mixture, cover with foil and cook in the oven for 2 hours on 150˚C. When cooked remove the leg from fat and cool until able to touch without burning yourself. Pick the meat from the bone; this should just fall off easily. Place the meat in a bowl and season well, take a little of the cooking fat and juices and mix together, roll this mixture in cling film into smaller cylinder shapes than the breast. Chill in the fridge until firm.
Combining the elements of the dish:
Take the turkey breast from the fridge, remove the cling film, but keep all of the juices for later. Dry the breast off with kitchen paper and brush with a little butter and cover in Parma ham slices, overlap them slightly as they will shrink whilst cooking.
Peel and quarter potatoes and park cook until the outside is just starting to go soft, then drain and leave to dry, season well and gently toss in a colander to fluff the outside, take the butter and goose fat from earlier and heat in the oven at 220˚C when hot, carefully put the potatoes in and baste in fat. Roast these potatoes for 10 – 15 minutes turning every so often.
Turn down the oven to 180˚C and place the rolled turkey breast in the oven for 25 minutes. Slice the turkey leg roulade into 3 inch pieces. Place on grease proof paper and heat in the oven for 10 – 15 minutes.
Take your leeks, slice into ½ inch pieces and wash well, put these into a pot take the juices saved earlier and a little butter and goose fat from confit and simmer on a low flame for 15 minutes.
For the Gravy:
Drain the liquid from leeks, add sherry, turkey leg bone, ½ litre of water and boil for at least 45 minutes, topping up with water as required, strain the liquid and thicken with gravy granules.
Serve and Enjoy!