This delicious dish is perfect for a dinner party, served with roast potatoes and sauteed courgettes . A lightly chilled
Rose d’Anjou wine would complement the turkey very well.
1 X 8 lb. turkey, oven-ready
3 oz. butter
2 small garlic cloves, crushed finely grated rind of
½ teaspoon cayenne pepper2 tablespoons vegetable oil
2 medium-sized onions, finely chopped
1 lb. sausage meat
4 oz. – cups cooked rice
3 teaspoons finely grated orange rind
2 tablespoons brandy
1½ teaspoons salt
2 teaspoons black pepper
1 teaspoon dried thyme
2 eggs, lightly beaten
3 tablespoons sultanas or seedless raisins, soaked in orange juice for
20 minutes and drained
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
First make the stuffing. In a medium-sized frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Stir in the sausage meat and fry, stirring frequently, for 5 minutes or until it loses its pinkness. Remove the pan from the heat and spoon the mixture into a large mixing bowl. Add all of the remaining stuffing ingredients to the bowl and stir to blend well.
Spoon the mixture into the stomach cavity of the turkey and secure the cavity with trussing needle and string or a skewer.
In a small mixing bowl, beat the butter, garlic, orange rind and cayenne together until they are thoroughly blended. Using a flat-bladcd knife, spread the butter mixture over the turkey.
Place the turkey in’ a roasting tin and place the tin in the oven. Roast the turkey for 10 minutes. Reduce the oven temper-ature to warm 325 GF (Gas Mark 3, 170°C) and continue roasting for a further 3 hours, basting occasionally. To test if the turkey is cooked, pierce the thigh with the point of a sharp knife, if the juices that run out are clear, the turkey is cooked.
Remove the tin from the oven. Remove and discard the string or skewer. Transfer the turkey and cooking juices to a warmed serving dish and serve at once.