Nutmeg Roasted Turkey with Brandy Gravy
Serves: 6 to 8
Preparation time: 30 minutes
Cooking time: 3 hours 15 minutes (depending on weight)
- 1 x 5kg (approximately) Lilydale Free Range Turkey, at room temperature
- 12 garlic cloves, unpeeled
- 1 bunch thyme
- 2 bay leaves
- 2 brown onions, quartered
- 2 celery stalks, cut into 8cm lengths
- 3 carrots, halved
- 125gm butter, softened
- 2 fresh nutmegs
- 1 lemon, halved
- 375ml (1 1/2 cups) dry white wine
- 2 tbsp plain flour
- 1/3 cup (80ml) brandy
Lemon wedges and fresh bay leaves, to garnish, if desired
- Preheat oven to 240°C (220° fan-forced).
- Rinse and thoroughly pat dry turkey. Season the cavity of the turkey and add half the garlic, a few sprigs of thyme and the bay leaves.
- In a large baking tray place the remaining garlic, onions, celery, carrots and remaining thyme.
- Grate one of the nutmegs into the butter, season and stir to combine. Gently lift the skin of the turkey, taking care not to break it, and using your fingers push half of the butter under the skin. Gently spread the butter out, then rub the turkey skin with the remaining butter, reserving any extra to baste during cooking. Squeeze the lemon over the turkey then place them in the cavity. Grate the remaining nutmeg over the turkey and into the cavity. Tie the turkey legs with twine, season with salt and pepper and sit turkey on top of the vegetables.
- Loosely cover the turkey with foil and place into the oven. Turn the heat down to 180°C (160° fan- forced) and cook for 35-40 minutes per kg. Remove the foil for the last hour, basting skin with any remaining butter, and pour the wine into the baking dish for the final half hour. Once the turkey is golden, check to see the turkey is cook by piercing the thickest part of the thigh with a skewer - if the juices run clear the turkey is cooked through.
- Remove the turkey from the baking tray and set aside to rest (for at least 30 minutes) covering with foil to keep warm and reserving pan juices for the gravy (you will need about 2 cups for the gravy – top up with chicken stock if there is not enough).
- While the turkey is resting, pour the pan juices into a medium saucepan, discarding the vegetables and skimming off as much fat as possible (reserving a couple of tablespoons of fat). Bring the juices to the boil, then reduce heat to a low simmer and cook for about 15 minutes.
- Place the reserved fat in another medium saucepan over low heat and whisk in the flour. Stir constantly for 2 to 3 minutes until you have a thick mixture. Slowly whisk in the brandy and then whisk in the turkey stock. Stir until combined and then simmer gently for 5 minutes, or until thickened. Season to taste, adding extra brandy, if desired.
- Slice turkey and serve with brandy gravy. Garnish with lemon wedges and fresh bay leaves, if desired.