It’s starting to taste a lot like Christmas…
SPATCHCOCK YOUR BIRD
Place the turkey on a board with the backbone facing up, then use a pair of poultry scissors to remove the backbone. Turn it over, press down forcefully to flatten it until you hear the breastbone crack. Spatchcocking the turkey means it will cook evenly and covering it in bacon keeps the meat moist, while the bacon fat makes the skin of the bird extra crispy.
TRY DIFFERENT VEGGIES
If you’re in the mood for vegetables (not everyone loves beans!), feel free to try asparagus or Tenderstem broccoli too, which you can simply blanch and toss with the almonds and pancetta (replace the pancetta with chopped streaky bacon if you like).
CHAR YOUR ONIONS
Slightly bitter, slightly sweet, slightly crunchy – these onion petals are the perfect match for your stuffed rack of lamb.
1 Spatchcock the turkey
To make the Brussels sprout confetti, cut the bases off the sprouts, then separate the leaves.
SPATCHCOCK BACONAND-BRUSSELS SPROUT CONFETTI TURKEY WITH GRAVY
Serves 8
A LITTLE EFFORT
Preparation: 25 minutes
Cooking: 1¾ hours
onions 2, diced
carrots 3, diced
leeks 4, washed and diced
celery 2 sticks, diced
bay leaves 2 rosemary 1 sprig
chicken stock 2 cups
olive oil 3 T
Woolworths turkey 1 x 4.5 kg,
spatchcocked (see how on page 16)
Woolworths streaky wood-smoked
bacon 250 g
butter 150 g, melted
sea salt and freshly ground black
pepper, to taste
For the Brussels sprouts:
Brussels sprout petals 400 g
olive oil 3 T
sea salt and freshly ground black
pepper, to taste
For the gravy:
flour 1 T
butter 1 T
turkey cooking liquid 2 cups, heated
Preheat the oven to 180°C. Place all the vegetables, the bay leaves, rosemary and stock in a deep roasting pan and drizzle over the olive oil. Lay the turkey on top of the vegetables, tuck in the wings, then wrap it in the bacon, making sure to cover as much of the turkey as possible. Brush it with the butter, season lightly and roast until golden brown, about 1¾ hours, basting with butter every 20 minutes. To make the Brussels sprouts, toss them in the olive oil, season and roast until slightly caramelised, about 15 minutes. To make the gravy, brown To serve, place the Brussels sprouts around the turkey and serve the gravy on the side.
