Christmas Turkey Roast with Vegetables

Ingredients

• 1 small turkey (ca. 3.5 kg)
• 4 sour apples
• 6 onions
• olive oil (cold pressed)
• Salt
• Pepper
• 1 bundle thyme
• 500 ml poultry stock
• 150 ml dry white wine
• 6 carrots
• 6 parsnips
• 300 g Hokkaido pumpkin flesh
• Currants for garnish

Instructions

1. 1.

   Preheat the oven to 160°C fan. Wash and quarter the apples, removing cores. Peel and quarter two onions. Wash the turkey and pat dry; rub a little oil inside, then salt and pepper generously on both sides. Stuff with apples, onion, and 5-6 thyme sprigs. Close the cavity with kitchen twine and truss the bird: tuck wings under the back and tie legs together for even cooking.

2. 2.

   Heat 1 tbsp clarified butter in a roasting pan. Place the turkey breast-side down, pour some stock and wine, then put the pan in the oven. Roast about 3 hours, turning frequently and basting with pan juices. Add more stock as needed to keep liquid in the pan.

3. 3.

   While the turkey roasts, peel carrots and parsnips, cut lengthwise or into slices. Slice pumpkin flesh into wedges. Wash remaining onions; halve unpeeled or quarter if large. About 40 minutes before finish, arrange vegetables and remaining thyme around the bird and pour extra wine. Check doneness by inserting a sharp knife into the thickest part of a leg; clear juice indicates readiness.

4. 4.

   Lift the finished turkey from the pan and keep warm in the oven. Remove vegetables and keep warm too. Skim fat from the pan with a spoon or paper towel, then strain the liquid through a fine sieve and season with salt and pepper.

5. 5.

   Carve the turkey. Arrange meat, stuffing, and vegetables on plates, drizzle with pan sauce, and garnish with currants. Serve with mashed potatoes or rice.