WHETHER you are having two or 20 around your table at Christmas there is sure to be a succulent turkey cut that is suitable.
For those that don’t want too many leftovers try drumsticks, a rolled breast, schnitzels or a boned leg (usually sold as leg roast).
There is also a turkey buffe, (the marketing name for a bird with the breast fillets and wing still on the bone) and of course the whole bird.
But for something really impressive, Inghams new premade Christmas Turducken will be available exclusively through Woolworths stores nationally.
It is comprised of a whole deboned turkey with the legs intact, stuffed with duck and chicken breasts and an exotic fruit stuffing.
For something a little more traditional, try roasting a whole turkey with fig and couscous stuffing (see recipe, below).
❏If there is any turkey leftover, it will make delicious toasted turkey sandwiches. Just preheat a sandwich press or griller and make a filling of turkey meat, baby spinach leaves, good mayo, sliced tomato and a little cranberry sauce.
❏Turkey caesar salad is very moreish especially when made with baby cos leaves (sometimes labelled little gem). Toast croutons and crisp some bacon pieces in a hot pan and toss the lot in a bowl. Make a dressing with chopped garlic, chopped anchovies, lemon juice, vegetable oil and a little Dijon mustard. Drizzle the dressing over the salad and serve with parmesan shavings and hot bread rolls.
❏If unexpected guests drop in on Boxing Day make a light lunch with shredded turkey meat, baby rocket leaves, toasted walnut halves, canned whole baby beetroot and dollops of blue cheese. Combine the ingredients in a large bowl, top with finely sliced baby fennel and drizzle with vinaigrette.
WHOLE TURKEY WITH ROASTED FIGS AND COUSCOUS STUFFING
1 large brown onion, finely chopped
2 cups chicken stock
2 cups couscous
1 large orange, finely grated rind and ½ cup juice
½ cup walnuts, roughly chopped
½ cup finely diced dried figs
½ cup parsley leaves, chopped
1 x 6.5kg whole turkey
1 cup fig jam
8 fresh figs, halved lengthways
½ cup honey
2 pink grapefruit, skin and pith removed
2 oranges, skin and pith removed
1 bunch watercress, sprigs removed
¼ cup extra virgin olive oil
❏Melt 60g butter in a non-stick frying pan over medium heat. When melted, add onion and cook for 3 minutes. Add chicken stock and bring to the boil. Transfer to a bowl. Add couscous and stir until combined. Cover and stand for 5 minutes or until liquid is absorbed by the couscous. Break up couscous grains with a fork. Add orange rind, orange juice, walnuts, figs and parsley. Stir until well combined. Fill turkey cavity with couscous stuffing.
❏Tuck wings under turkey and secure legs with kitchen twine. Place a wire rack into a large roasting pan and put turkey onto rack. Spray pieces of foil with olive oil cooking spray and place over breasts and ends of drumsticks to prevent turkey colouring too much whilst cooking. Pour 1 cup of water around turkey. Cook at 175° for about 3-4 hours , covering loosely with a large sheet of foil if turkey should begin to colour too much. Remove foil 30 minutes before end of cooking time.
❏Place remaining butter in microwave and cook until melted. Add fig jam and stir until combined. Brush turkey liberally with the mixture and roast for another 30 minutes. Put figs onto a baking paper-lined tray. Place 1 tablespoon of honey in a jug and drizzle remainder over figs. Roast figs for 20 minutes or until soft.
❏Remove segments from grapefruit and oranges over a bowl to catch the juices. Put watercress into a large bowl. Add grapefruit and orange segments and toss until combined. Transfer to a serving platter. Add oil and ¼ cup of the juices to jug with honey. Season with salt and pepper. Whisk until combined. Drizzle dressing over salad just before serving.
❏To serve, transfer turkey to a serving platter. Brush with remaining jam mixture and place roasted figs around turkey. Serve with salad. Serves 6-8.
Recipe courtesy of Inghams