Roast turkey with chestnut stuffing and bread sauce

Method

1. Remove the wishbone from the neck end of the turkey to make carving easier later. Then make the giblet stock by covering with cold water the neck, gizzard, heart, wishbone, vegetables, bouquet garni and black peppercorns. Bring to the boil. Simmer for 3 hours while the turkey is being prepared and cooked.

2. To make the stuffing, bring about 1.2 litres of water to the boil in a saucepan. Throw in the chestnuts and boil for 5–10 minutes, until the shell and inside skin peel off easily and the flesh should be soft. Pick them out one at a time and chop them finely. Melt the butter, and sweat the onions and chestnuts in it until soft. Add the breadcrumbs and herbs, taste and season carefully, mix well.

3. Preheat the oven to 180°C. Weigh the turkey and calculate the cooking time, allowing about 15 minutes per 450g and 15 minutes over.

4. Brush the turkey with melted butter (alternatively, smear well the breast, legs and crop with soft butter) and season with salt and freshly ground pepper. Cover loosely with greaseproof paper and roast for about 2¾–3 hours.

5. The turkey is done when the juices run clear. To test, prick the thickest part at the base of the thigh and examine the juices to ensure they are clear. Remove the turkey to a carving dish, keep it warm and allow it to rest while you make the gravy.

6. To make the gravy, spoon off the surplus fat from the roasting tin. Deglaze the pan juices with the giblet stock. Using a whisk, stir and scrape well to dissolve the caramelised meat juices from the roasting tin. Boil it up, season and thicken with a little roux if you like. Taste and correct the seasoning and serve in a warmed gravy boat. If possible, present the turkey on your largest serving dish, surrounded by golden crispy potatoes and garnished with large sprigs of parsley or watercress and maybe a sprig of holly (make sure no one eats the berries though).

7. For the bread sauce, bring to the boil in a small, deep saucepan all the ingredients except the cream and season with salt and freshly ground pepper. Cover and simmer gently on a very low heat or cook in a low oven at 160°C for 30 minutes. Remove the onion and add the cream just before serving. Correct the seasoning, and add a little more milk if the sauce is too thick. Serve hot.