roast-whole-turkey-with-mushrooms

INGREDIENTS:

•  FOR THE TURKEY

•  A 4Kg. to 5 Kg. ‘Capella’ Dressed Turkey
•  Butter for Basting

•  FOR THE GRAVY

•  400 Ml. Chicken Stock
•  75 Ml. Medium Sweet Sherry
•  1½ teaspoon Dijon Mustard
•  ½ teaspoon wine Vinegar
•  4 teaspoons Corn flour
•  20 grams Butter
•  Salt and pepper to taste
•  100 grams Mushrooms chopped fine

•  FOR THE STUFFING

•  4 cups (300 g.) of mushrooms preferably mixed Button Mushrooms, Oyster Mushrooms and Black Mushrooms all chopped
•  150 Grams skinless Pork Sausages
•  1 large onion chopped
•  100 grams fresh Bread Crumbs
•  Pepper and Salt to taste
•  75 grams Butter

METHOD:

•  Stuffing

•  Melt butter in a pan, add the onions and fry till transparent, do not brown.
•  Add Mushrooms and stir. Remove from heat when the juice starts to come out of the Mushrooms
•  While the saucepan is off the heat, add sausage meat and bread crumbs. Mix well adding a little butter.
•  Fill the cavity of the Turkey with the stuffing and seal the opening with a skewer. Tie the legs together and tuck wings under the body.

•  THE TURKEY

•  Rub butter on to the skin of the Turkey
•  Place in a roasting tin and roast for about 3 hours – 30 minutes at 180º C, basting from time to time.
•  With a meat thermometer check that the leg meat is at 75 degree C or the Breast meat should be at 70 Degree C . The Turkey is then properly cooked.
•  Remove Turkey from pan and place on a carving board. Cover loosely with foil to keep warm

•  GRAVY

•  Take some fat out of the roasting tin. Heat the remaining liquid until it is reduced to a sediment.
•  Add the chopped mushrooms and stir
•  Add sherry and stir
•  Pour in the chicken stock and stir
•  Blend mustard and corn flour with the wine Vinegar and three teaspoons of water. Stir into the juices in the baking tin and simmer to thicken. Season with butter, salt and pepper
•  Pour the gravy into a sauce boat and serve separately.