The secret to a super succulent turkey

Let this be the December you finally tick off that bucket list item of: roasting a turkey. It’s a feast in the making, and TASTE magazine Food Director, Abigail Donnelly shows you how it’s done.

SHOP THE VIDEO

Spatchcock bacon-and-Brussels sprout turkey with gravy

Ingredients:

  1. Onions: 2, diced
  2. Carrots: 3, diced
  3. Leeks: 4, washed and diced
  4. Celery sticks: 2, diced
  5. Bay leaves: 2
  6. Rosemary spring: 1
  7. Olive oil: 3 tablespoons
  8. Turkey: 1, spatchcocked
  9. Woolworths Streaky Wood-Smoked Bacon: 250 g
  10. Butter: ¼ cup, melted
  11. Sea salt and freshly ground black pepper, to taste

For the Brussels sprouts:

  1. Brussels sprouts: 400 g
  2. Olive oil: 3 tablespoons
  3. Sea salt and freshly ground black pepper, to taste

For the gravy:

  1. Flour: 1 tablespoon
  2. Butter: 1 tablespoon
  3. Turkey cooking liquid:2 cups, heated

Instructions:

Pre-heat the oven to 180°C.

Place all the vegetables, bay leaves and rosemary on a baking tray and toss in olive oil.

Lay the turkey on top of the vegetables, then wrap it with the bacon, making sure to cover as much of the turkey as possible.

Brush it with the butter, season lightly and roast until golden brown, about 1¾ hours, basting with butter every 20 minutes.

To make the Brussels sprouts, toss them in olive oil, season and roast until slightly caramelised, about 15 minutes.

To make the gravy, brown the flour and butter and brown in a saucepan, then gradually start whisking in the turkey cooking liquid. Once all the liquid has been added, bring to a boil and season to taste.

To serve, place the Brussels sprouts around turkey and serve the gravy on the side.

(Serves 8)

SHOP CHRISTMAS FOODS