"TRUDLES" Christmas Lunch

 

Traditional Christmas Lunch the Bowtell way.

Serves 8 - 10
Ingredients
5kg (12lb)Norfolk Black Turkey
Packet Sage & Onion Stuffing
225g Sausage Meat
16 Cranberry Chipolatas
225g Streaky Bacon
2 Bread Rolls
2 Cloves Garlic
Salt & Pepper
Cranberry Sauce

Seasonal Vegetables
Potatoes, Parsnips, Brussel Sprouts, Carrots, Red Cabbage

Method
Stuff the cavity with sage and onion stuffing. Use sausage meat to stuff under the skin around the neck end. Preheat the oven to 180C/350F/Gas 4. Season with salt and pepper and smear liberally with butter and cover the breast with Bowtell's streaky bacon. Wrap the turkey in foil and cook in the preheated oven for 15- 20 minutes per 450g(1lb). 30 minutes before the end of the cooking, fold back the foil and remove the bacon, to allow the breast to brown. Baste occasionally. Pierce with a skewer if the juices run clear the turkey is cooked. Place turkey on a warm platter and leave to stand for 30 minutes before carving. Serve with seasonal vegetables sourced from Bowtell's farm shop

Cranberry Chipolatas wrapped in streaky bacon:
Cut the bacon in half and wrap around the chipolatas. Cook in the oven for 30 minutes while the turkey is resting.

Bread Sauce
Soak 2 crumbled bread rolls in water and squeeze well. Fry 2 cloves of garlic in 1tbsp of vegetable oil add the bread. Pour in 200ml of stock, season and boil for 5 minutes until thick.

Gravy
Place the roasting tin with the turkey juices over a low heat add 30g of flour cook and stir for about 1 minute. Add 1tsp of cranberry sauce and 1 pint of stock, cook until thickened season to taste.