Herb Buttered Turkey With Citrus Breadcrumbs
Posted: January 9, 2009 at 11:57 pm
6 – 8 servings
Ingredients
- 1 large oven-ready turkey, about 5 – 5.5kg
- Sea salt and freshly ground black pepper
- 2 large onions, peeled and halved
- 1 orange, halved
- 1 head of garlic (unpeeled), halved horizontally
- A few bay leaves
- A few thyme sprigs
- Olive oil, to drizzle
For the herb butter
- Small bunch of flat leaf parsley, chopped
- Small bunch of tarragon, chopped
- 1 tbsp thyme leaves
- 250g butter, softened to room temperature
- 1 black truffle (optional)
For the citrus breadcrumbs
- ½ a loaf of day-old bread, about 300g, crusts removed
- Grated zest of 1 orange
- Grated zest of 1 lemon
- Olive oil, for cooking
- 50g pancetta (about 7 – 8 rashers), chopped
- ½ onion, peeled and finely diced
- A few thyme sprigs
- 200g pine nuts
- 150g butter, cut into cubes
- Squeeze of lemon juice
Method: How to make herb buttered turkey with citrus breadcrumbs
1. For the herb butter, mix the chopped herbs into the softened butter. If using the truffle, finely slice and chop, then mix into the herb butter. Season well and spoon the flavoured butter into a piping bag.
2. Holding the turkey with one hand and starting from the neck flap, use the fingers of your other hand to loosen the skin over the breasts without tearing the skin. Move your hand towards the lower side of the breast and towards the thighs and separate the skin from the meat. You want to create a large pocket with which to stuff the herb butter. Pipe the butter into the pocket, over the breasts and thighs. Gently massage over the skin to spread the herb butter evenly.
3. Heat the oven to 220°C/Gas 7. Open up the cavity of the turkey, season with salt and pepper and stuff with the onions, orange, garlic, bay leaves and thyme sprigs. Tuck the legs under the neck skin to secure them in place, or tie with kitchen string. Place the turkey, breast side up, in a large roasting tray. Drizzle with a little olive oil and season well. Roast for 10 – 15 minutes until the skin is crisp and golden. Lower the oven setting to 180°C/Gas 4 and cook for approximately 30 minutes per kg, basting occasionally. To test that your turkey is cooked, skewer the thickest part of the thigh and check that the juices are running clear, not at all pink.
4. Meanwhile, make the breadcrumbs. Tear the bread roughly and whiz to coarse crumbs in a food processor. Add the orange and lemon zests and season well. Pulse a few times until well mixed. Heat a little olive oil in a large frying pan and fry the pancetta for a minute. Toss in the onion, thyme and pine nuts. Cook for 3 – 4 minutes before adding the butter around the edge of the pan. Allow the butter to foam and turn a golden brown before adding the breadcrumbs. Mix well and cook, tossing frequently, for 5 minutes until the crumbs are nicely toasted and golden. Squeeze over a little lemon juice, discard the thyme and adjust the seasoning. Keep warm.
5. When ready, cover the turkey with foil and leave to rest for at least 20 minutes. Carve the breast and thighs and serve with the citrus breadcrumbs, gravy and other accompaniments.