Roast Turkey With Almond Stuffing
|Turkey chicken||12 Pound (6 Kilogram)|
|Streaky bacon rashers||4|
|Turkey giblet/Chicken stock||1⁄4 Pint (150 Milliliter)|
|Parsley sprigs||1 (For Garnish)|
|Butter||4 Ounce (125 Gram)|
|Onions||2 , finely chopped|
|Smoked ham||8 Ounce, minced (250 Gram)|
|Breadcrumbs||4 Ounce (4 Ounce)|
|Chopped parsley||4 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Dry red wine||4 Tablespoon|
|Blanched almonds||3 Ounce (75 Gram)|
Prepare the stuffing first.
Melt the butter in a frying pan.
Add the onions and fry until softened.
Remove from the heat and stir in the ham and breadcrumbs, followed by the remaining stuffing ingredients with salt and pepper to taste.
Wipe the turkey inside and out.
Put the stuffing into the neck cavity, then secure with skewers or trussing needle and strong thread.
Place the turkey in a roasting pan.
Put the bacon rashers over the breast.
Cover with foil and roast in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 3 1/2 hours.
Turn the turkey from time to time and baste with the stock.
Remove the foil and bacon and continue roasting for 15 to 30 minutes or until the turkey is cooked through and the breast is golden brown.
Transfer the turkey to a warmed serving platter and untruss.
Garnish with parsley sprigs and serve with the traditional accompaniments: bacon rolls, chipolata sausages, roast potatoes, and gravy made from the pan juices.