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Roast Turkey with Lemon Gravy
4-5kg whole turkey 1 recipe Apricot and Pine Nut Stuffing 2 onions, peeled and halved 3 cups white wine 2 tbsp butter, softened ¼ cup cornflour ½ cup lemon juice salt and ground black pepper, to taste Rosemary Brine 1 cup sugar 1½ cups salt 2 tbsp black peppercorns 6-8 sprigs rosemary 8 bay leaves finely grated zest and juice of 2 lemons 4 cups boiling water 24 cups cold water
© Annabel Langbein Media
To make brine, place all ingredients except cold water in a very large, heatproof pot or bowl and stir to dissolve salt and sugar. Add cold water, then turkey. Cover and chill for 12-24 hours.
Preheat oven to 160˚C fanbake. Lift turkey out of brine and pat dry inside and out. Fill cavity with stuffing, tie legs loosely, tuck wings under and place in a large roasting dish with onions and wine. Rub skin all over with butter. Cook for 3 hours at 160˚C, then turn up heat to 180˚C and cook until a cooking thermometer inserted into the thigh shows 78˚C, or the juices run clear when a skewer is inserted into the thigh (about 15 minutes). If it starts to brown too quickly, cover those parts loosely with tin foil. Transfer turkey to a serving platter, cover with tin foil and a teatowel and rest for 15-30 minutes while making the gravy.
To make Lemon Gravy, discard onions and place the roasting dish over a low heat on the stovetop. Combine cornflour and lemon juice and add to turkey juices a little at a time, stirring constantly, until gravy starts to thicken. Simmer 5 minutes. Adjust seasoning to taste and thin with vegetable cooking water if desired. Serve hot with turkey and stuffing.
Serve with all the trimmings, including Roast Potatoes and Parsnips.
To watch a video of me making Lemon Gravy see my youtube channel
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