Glazed turkey

 A traditional showstopper festive main feast.

serves up to 8 and cooks in just 4hours tops

you need:

6killo gram full turkey

150gram butter sliced and have some for greasing 

10 clementines

1 fresh bouquet garni

-rosemary

-parsley

-thyme

-bay leaf all tied together with a string

4tbsp clear honey

10 long trimmed shallots

4 gold leaf sheets

to stuff the balls:

300gram sausage meat

80grams cranbarries 

200grams breadcrumbs

4 fine chopped onions 

1 egg

1tbsp flat leaf parsley

for gravy

cornflour leave some for dusting

50ml port

400ml vagetable stock

pigs in blankets to serve

Lets cook

1.heat the oven to 200c place your turkey on a roasting tray with a rack to room temperature 

2.cover the turkey in butter sliced and seasoned, insert 1 clementine in the turkey cavity with the bouquet garni. place the shellots underneath the rack and cover the turkey loosely with tinfoil. roast for about 30 mins time, then the oven down to 180c and roast for 3 hours 30 mins, and removing foil 1 hour before end cooking time.

3.to make the glaze, juice and zest 4 clementines in a bowl and mix in the honey and oil. brush the gaze on the turkey 45 mins before the end of cooking and again 15mins before end the end. when is cooked juice should run clear and temperature should read 74c.. drain juice into a jug and cover the turkey loosely with tinfoil and allow to rest for 20 mins.

4. put all stuffing ball ingredient together. make balls of a golf  ball size. place them on butter greased tray so they do not stick put in the oven 10 mins before the end of turkey or until cooked.

5. spoon the fat from the top of the turkey juice into a pan heat on the hob. add the cornflour and cook for 1 min. stir in the port and cook until its reduced. stir in the stock gradually. bring to the boil, then simmer for 5 mins or until thickened.

6. transfer the turkey to a serving platter or board. dress with the remaining clementines, coating them with gold leaf and halving some. surround turkey with the stuffing balls and pigs in blankets. enjoy your bird along with the gravy and shellots.