Slow Roast Turkey With Chorizo, Almond And Apple Stuffing
Instructions
Cut the chorizo into 1 cm wide strips and stir-fry in the olive oil until aromatic. Add the Stuffing Mix to the pan and toss the crumbs and spice mix in the pan over medium heat for 1 minute to develop the herb flavours.
Add the sliced apricots, chopped nuts and pecorino cheese. Add 2 cups of hot water, stir and leave to stand. Taste, it may need a little black pepper.
Rub the turkey inside with the Chicken Spice and spoon the stuffing into the cavity. Truss the turkey (tie it up) with string. Rub a mixture of Chicken Spice and White Sauce Powder all over the bird. Rub olive oil into the skin of the bird.
Attach the three lengths of baking paper with a double fold to each other and staple them together. Wrap the bird in the paper with a double fold on top. Fold the sides in neatly and secure with wooden washing pegs. May be pre-prepared to this stage and left in the fridge.
Preheat the oven to 100 C. Move the oven rack right down. Place the turkey on a trivet over a roasting pan with 1 litre hot water in the bottom. Add the giblets (but not the liver) and onions. Roast for 7-8 hours at this very low temperature (time depends on size of the bird).
Through the paper wrapping, the bird will acquire a mouth-watering golden colour, retaining all the moisture and natural juices. To make the gravy, unwrap the bird and allow juices to run into the roasting pan. Remove the rack from the pan. Place it on a clean baking sheet. Brush the bird with Sticky Marinade and return it to the oven set on 200 C to brown.
Put the roasting pan with the onions and giblets on the stove plate - mix 1-2 T of Brown Gravy Powder with 1/2 cup (125 ml) of water and stir into the pan drippings until thickened. Taste, if too strong, add a little more water, if too weak boil fast to reduce and concentrate the flavour. Strain the gravy to remove solids. Serve this brown gravy on the side in a sauceboat.
