Roast Turkey, honey glazed vegetables, cranberry sauce and giblet gravy

INGREDIENTS

Quantity Unit Description

1 (5kg) Number Turkey

30 Ml Rapeseed oil

40 Grams Butter

2 Pinch Sea salt

200 Ml Water

To taste Salt

To taste Pepper

400 Grams Potatoes

300 Grams Brussel sprouts

300 Grams Parsnip

250 Grams Baby carrot

340 Grams Cranberries

1 Cup Sugar

1 Tbsp. All-purpose flour

1 Tbsp. Potato starch

1 Sprig. Rosemary

1 Tsp. Sage

1/2 Tsp. Thyme

1 Quarter Onion

1 Quarter Carrot

1 Quarter Celery

2 Number Bay leaf

1 Tbsp. Canola oil

METHOD

Cut the tomatoes into half, marinate them with salt, pepper, balsamic vinegar and olive oil.

Remove the wish bone, wings and neck of the turkey and cut them into the size on 1 inch.

Take the turkey out from fridge and keep it outside to reach the room temperature for around one hour.

Preheat the oven to 180 degree Celsius. Heat the rapeseed oil in heavy based roasting tray, add cut wings and neck and fry for 10 minutes, and keep the pieces turning after every 2 minutes till all get brown.

In a small bowl soften the butter and season it with salt and pepper. Using a brush or your hands smear the butter all over the turkey. Add the rest of the butter to the tray with the neck and wings.

Place the turkey on the top of the wings and neck and roast in the oven for 30 minutes. Remove the turkey from the oven and baste it with the cooking juices. Reduce the temperature of the oven to 160 degrees.

Pour the water in the roasting tray and return the turkey to the oven and cook for 1 more hour, basting the turkey with cooking juices every 20 minutes.

Then check the temperature with a thermometer by inserting it at the thickest part of meat, it should reach 75degrees.

Now take out the turkey and keep aside. Marinate the potatoes, parsnip and Brussel sprouts and roast them for 25 minutes at 170 degrees.

For making the cranberry sauce just heat the sugar together and add berries to it, cook till the berries starts popping. Take out the sauce and keep for chilling.

For making the giblet gravy make a stock with, onion, carrot, celery, bay leaf, backbone of turkey, neck and wings. Sauté the onion, carrot, celery, bay leaf in oil, add the meat trimmings and cook for half an hour with water.

Then strain the stock and throw the left over. Take a pan, add oil, sauté thyme, sage, rosemary, add all-purpose flour and cook it nicely till it changes it color to brown, make sure it should not burn. Add the stock to it and cook further. Add the potato starch to give thickness to the gravy.

Now serve the turkey with roasted vegetables, cranberry sauce and giblet gravy