Casserole Turkey With Red Wine
|Finely grated lemon rind||1|
|Onions||8 Small, peeled|
|Ground black pepper||To Taste|
|Thyme sprig/1/4 teaspoon thyme||1|
|Red wine||1⁄2 Pint|
|Button mushrooms||8 Ounce, washed|
|Cranberries||1⁄4 Pint, sieved|
Remove giblet bag, if inside, from turkey and make the contents into stock with a little water.
Sprinkle the inside of the bird with allspice, lemon rind and about 15 g (1/2 oz) butter.
Rub remaining butter all over the turkey and season well.
Place the turkey on its side to brown in a hot oven, with onions.
Turn over after 15 minutes.
Transfer bird and onions when brown into a casserole or, if you do not have one which is large enough, use the roasting tin covered with foil.
Reduce heat to 160°C, 325°F, Gas Mark 3.
Take 1 pint of giblet stock, add herbs and wine, heat and pour over the bird and onions.
Cook in a fairly moderate oven for 1 1/2 hours.
Cook the mushrooms for the last 15 minutes with bird.
Test for readiness by pricking with a skewer, juice should be clear not pink, to indicate turkey is cooked.
Carve onto a heated serving dish.
Remove the bay leaf and herbs.
Thicken gravy with a beurre manie of flour and butter whisked in, then add sieved or liquidised cranberries to the sauce and pour over the turkey.
Serve with a green salad with walnuts.