Turkey with Apricot Seasoning
|Turkey||8 Pound (4 Kilogram)|
|Bacon rashers||3 , halved|
|Butter||1 Ounce, melted (30 Gram)|
|Fresh breadcrumbs||2 Cup (32 tbs)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Onions spring||4 , chopped|
|Celery stick||2 , finely chopped|
|Green peppercorns||2 Teaspoon, drained and crushed|
|Egg||1 , lightly beaten|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried mixed herbs||1 Teaspoon|
|Plain flour||1⁄4 Cup (4 tbs)|
|Turkey stock||2 1⁄2 Cup (40 tbs)|
|Red currant jelly||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. To make seasoning, mix all ingredients, add salt and pepper to taste. Carefully loosen skin over breast of turkey, lay bacon slices under skin. Fill cavity with seasoning. Tie legs together with string, brush with melted butter.
2. Place turkey on a rack in a baking dish, add 1 cup water. Bake in moderate oven for 2 hours or until tender; cover breast and legs with foil after 1 hour to prevent skin burning. Remove turkey from dish, keep warm.
3. To make sauce, drain all but 2 tablespoons of fat from dish, add flour, stir until light brown. Gradually stir in stock, jelly and port, season to taste. Stir until sauce boils and thickens, strain, serve with turkey.