- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram, crushed
- 1 teaspoon finely shredded lemon peel
- 1 14 pound Turkey
- 1/4 cup bourbon
- Fresh herbs (optional)
- Kumquats (optional)
- 1 turkey, about 6kg/13lb, giblets removed
- 140g butter, at room temperature
- zest 1 lemon
- zest 1 orange
- 2 thyme sprigs, leaves finely chopped
- 1 rosemary sprig, leaves finely chopped
- 4 large onions, halved
- 3 bay leaves
- 2 tbsp olive oil
- Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg. Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey’s skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
- Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
- Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden. To test, pierce the fattest part of the thigh with a skewer – the juices that run out should be clear and not pink; keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bones, then wiggle the leg – it should give slightly if the meat is ready to come away from the bones, keep cooking and basting until it does.
- Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy (see 'Goes well with', right).
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 teaspoons fresh rosemary, chopped
- 1/2 cup bourbon
- 2 cups fresh blueberries
- 1/4 cup packed dark brown sugar
- 2 tablespoons white wine vinegar
- 3/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 4 boneless center-cut pork chops (about 1 1/2 pounds)
- 2 leeks, trimmed, halved lengthwise and rinsed
- Heat grill to medium-high heat. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add onion and cook 4 to 5 minutes, until softened. Add garlic and 1 teaspoon of the rosemary. Cook 1 minute. Carefully stir in bourbon and simmer 3 minutes, until almost all liquid has evaporated.
- Stir in blueberries, sugar, vinegar, 1/2 teaspoon of the salt and the pepper flakes. Simmer, stirring occasionally, 15 minutes.
- Meanwhile, combine remaining tablespoon oil, 2 teaspoons rosemary, 1/4 teaspoon salt and the black pepper. Brush onto both sides of the pork.
- Separate leeks into layers. Grill leeks about 4 minutes, until soft and flat. Transfer to a platter. Grill pork 8 minutes, turning once, until internal temperature registers 145 degrees F. Let rest 5 minutes, then place over leeks and top with sauce.
- 1 frozen turkey (about 14 pounds), thawed as per package directions
- Apple-Sausage Stuffing (find recipe on familycircle.com)
- 3 tablespoons butter
- 2 tablespoons honey
- 2 teaspoons each chopped fresh thyme leaves, rosemary and sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons all-purpose flour
- Heat oven to 350 degrees F. Remove giblets from turkey and rinse turkey inside and out. Pat dry with paper towels. Place turkey on a rack in a roasting pan. Tuck wings under breast.
- Loosely pack Apple-Sausage Stuffing into cavity. Tie legs together.
- Combine butter, honey, herbs, salt and pepper in a small saucepan over medium heat. Cook 2 to 3 minutes, until butter is melted. Brush over turkey, and also under skin on breast, if desired.
- Roast turkey at 350 degrees F for 30 minutes. Baste with any remaining glaze. Lower oven temperature to 325 degrees F. Cover with foil and continue to roast until thigh meat registers 165 degrees F on an instant-read thermometer, about 2 1/2 more hours, or about 15 minutes per pound. Transfer turkey to platter and let stand 20 minutes.
- Strain pan drippings into a fat separator. Pour 1/2 cup defatted juices into a small saucepan along with 2 tablespoons of the turkey fat. Whisk in chicken broth and flour. Bring to a boil over medium-high heat. Cook 3 minutes. Garnish turkey with extra herbs and orange sections. Serve with gravy alongside.