There are many variations of turkey recipes especially
for stuffing. Often families have had a particular variation
passed down from mother to daughter. The traditional and economic
sage and onion is less and less being used as folk could afford to be more
adventurous and with so many Scots travelling abroad in the past 30 years.
4.6 - 5.6 kg (12 - 14lb) turkey,
3oz butter, softened
Streaky bacon rashers, remove any rind (optional)
1 tsp grated orange rind
5oz unsmoked back bacon, finely chopped
10oz onion, finely chopped
8oz medium oatmeal, lightly toasted
3oz wholemeal breadcrumbs
2 large eggs, beaten
1 tbsp chopped parsley
1 tbsp chopped fresh sage
Salt and freshly ground pepper
1 pint well flavoured stock made from the giblets
2.5 tbsp cornflower
3 tbsp orange juice
Small whisky (optional) In the turkey or you.
Weigh the turkey to the cooking time, allow 20
minutes per 500g/lb. Place the turkey in a roasting tin. brush with half
the softened butter, season with salt and pepper. Place bacon rashers on
the breast, or if no bacon cover with baking foil. Roast at 190 degree/C
350 degrees F/Gas Mark 5, basting from time to time. Remove the
bacon or tin foil 30 minutes before the end of cooking, mix the orange
rind with the remaining butter and brush over the turkey to get a nice
Cooking time: Allow
20 minutes per 500gm/lb Do not deviate from recommended
cooking times when cooking poultry.
When the turkey is cooked,
test that the turkey is cooked by piercing with a skewer on the thigh and
if cooked the juices should be clear.
Place the turkey onto a
large plate or serving dish and allow to stand for 15 minutes, while you
make your gravy.
Heating the butter in a pan, add bacon, onion and cook over medium heat
for 4 - 5 minutes. Pour into a bowl and then let it stand to cool.
Add the other ingredients and mix together. Wipe the inside of the turkey
and stuff the neck end, folding in the neck skin and securing with a metal
skewer. Extra stuffing can be put into a small greased loaf tin,
covered with foil and cooked for 40 minutes in the oven at the end of the
cooking time for the turkey.
Skim the fat off the juices from the turkey, put the juices into a
saucepan and add the stock. Simmer for about 5 minutes.
Blend the cornflower with the orange juice, stir into the pan and stir
until boiling. Simmer for 5 minutes. Add whisky and season after tasting
and strain into a warmed gravy boat.
Preparation time: 40 minutes
Serves 13 - 14 people.
In the Kitchen
Checking the size of the turkey and calculating the time is essential to
avoid any danger Salmonella which poultry is susceptible to. This
bacteria is killed by correct cooking and you do not want any upset
tummies at Christmas or any other time. always wash your hands and
all utensils and surfaces thoroughly that come into contact with poultry.