3. Rub the mixture all over the turkey, including the cavity.
4. Place the turkey in the fridge for 24 hours.
Prepare for Roasting:
Take the turkey out of fridge an hour before cooking and preheat your oven to 200°C.
Preheat the oven to 200°C fan.
Mix the compound butter ingredients until smooth.
Gently loosen the skin over the turkey breast and spread the compound butter underneath.
Cook the Turkey:
Place the onions, carrots, and celery in a large roasting tin to form a trivet. Any extra herbs can go into the cavity.
Pour the hot chicken stock and white wine into the tray.
Place the turkey on top of the vegetables.
Cover the turkey with parchment paper, then tightly wrap the entire tray with foil.
Roast at 200°C fan for 40 minutes.
Reduce the oven to 160°C fan and roast for an additional 3 hours, following the rule of 20 minutes per 500 g of turkey’s weight. NOTE: Frozen basted turkeys will cook faster so please use a meat thermometer and once it reaches 65C, move to the next stage.
Once the turkey reaches an internal temperature of 65°C in the thickest part of the breast, remove the foil and parchment.
Pour the pan juices into a saucepan through a sieve, skim the fat off the top and reduce by half to make a rich gravy. Thicken with a roux of flour and butter, cornflour mixed with cold water or some gravy granules.
Increase the oven temperature to 180°C fan, coat with a neutral oil and roast for another 20-30 minutes, until the internal temperature reaches 75°C and the skin is golden brown. At this point, you can add the stuffing, wrapped in tinfoil into the roasting tray. Prick a few holes in the foil so the stuffing can absorb some juices.
Remove the turkey from the oven, and rest for at least 30 minutes before carving. It will stay warm for this time so no need to cover it.
Pour the pan juices into a saucepan through a sieve, skim the fat off the top and reduce by half to make a rich gravy. Thicken with a roux of flour and butter, cornflour mixed with cold water or some gravy granules.
Carve by removing the legs and thighs in one piece. Separate the leg from the thigh and place on a warm serving tray. Use a sharp knife to cut along the breast bone and slice downwards to remove the entire breast. Slice the turkey into even pieces so each guest gets skin and juicy meat. Arrange on the platter & serve.
Christmas Roulade with Sage, Leek, and Celeriac
A festive vegetarian centrepiece inspired by Delia Smith’s roulade, reimagined with sweet leeks and creamy celeriac. A perfect make-ahead dish that’s easy to serve hot on Christmas Day.
Ingredients:
For the roulade: - 110 g (4 oz) mature Irish cheddar cheese, grated - 2 medium leeks, thinly sliced (white and light green parts) - 40 g (1½ oz) butter - 25 g (1 oz) plain flour - 275 ml (10 fl oz) cold milk - 3 large eggs, separated - 40 g (1½ oz) hazelnuts, chopped and toasted - Salt and freshly ground black pepper
For the stuffing: - 2 medium leeks, finely chopped (white and light green parts) - 40 g (1½ oz) butter - 1 tsp fresh sage, finely chopped - 1 tbsp fresh parsley, finely chopped - 75 g (3 oz) white breadcrumbs - Salt and freshly ground black pepper
For the filling: - 1 small celeriac, peeled and diced into 1 cm cubes - 25 g (1 oz) butter - 2 tbsp double cream - Freshly grated nutmeg - Salt and freshly ground black pepper
Method:
1. Prepare the sage and leek stuffing: Melt the butter in a heavy-based saucepan over medium heat. Add the finely chopped leeks and cook gently for 6–8 minutes until soft and fragrant. Stir in the sage, parsley, breadcrumbs, and seasoning. Mix thoroughly, then spread the stuffing evenly across a lined baking tin.
2. Make the roulade base: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk to create a smooth, thick sauce. Season generously with salt and pepper, then let cook on low heat for 3 minutes, stirring often. Remove from the heat and allow to cool slightly before whisking in the egg yolks, grated cheddar, and sautéed leeks.
Meanwhile, whisk the egg whites in a clean bowl until they form soft peaks. Stir one spoonful of the egg whites into the leek mixture to loosen it, then gently fold in the rest.
Spread the mixture evenly over the stuffing in the prepared tin. Bake in a preheated oven at 190°C (170°C fan) for 20–25 minutes, or until golden and springy to the touch.
3. Steam the celeriac in the microwave: 1. Place the diced celeriac in a microwave-safe bowl with 2 tablespoons of water. 2. Cover the bowl with a microwave-safe plate or cling film (pierce the cling film to allow steam to escape). 3. Microwave on high for 8–10 minutes, or until the celeriac is tender when pierced with a fork. 4. Drain any remaining water and mash or blend with butter, double cream, and a pinch of nutmeg. Season to taste with salt and pepper.
4. Assemble the roulade: Lay a large sheet of greaseproof paper on your work surface and scatter the toasted hazelnuts across it. Turn the roulade out onto the paper, hazelnut side down, and peel off the lining paper. Spread the warm celeriac filling evenly across the roulade.
Using the greaseproof paper to guide you, roll the roulade along its longest side into a log shape. Transfer to a serving platter and sprinkle with grated parmesan for a festive finish.
Make-Ahead and Reheating Instructions
Make Ahead: - Prepare and bake the roulade as directed but stop before spreading the celeriac filling and rolling it. - Once baked, let it cool completely. Wrap it tightly in cling film or foil and refrigerate for up to 2 days. Store the celeriac filling in a separate airtight container in the fridge.
To Reheat and Serve Hot: 1. Preheat the oven to 180°C (160°C fan). 2. Warm the roulade (wrapped in foil) for 15–20 minutes until heated through. Meanwhile, gently reheat the celeriac filling in a saucepan or microwave. 3. Once warmed, proceed with spreading the filling over the roulade and rolling it. For a final flourish, warm the rolled roulade for 5 minutes in the oven before serving.
This festive roulade is a foolproof vegetarian showstopper that ensures an stress-free Christmas Day. The microwave method for steaming celeriac saves time without compromising on flavour!
