Ali Irvine

Serving size: Serves 10 or more
Cooking time: More than 2 hours

Xmas turkey with peach, pistachio & pancetta stuffing & brandy gravy

INGREDIENTS

25g butter
1 1/2 tbsp olive oil
2 eschalots, chopped
6 thick slices of pancetta,chopped
2 tsp thyme leaves
2 1/2 cups stale, chunky breadcrumbs
2 peaches, stone removed, chopped
1/2 cup pistachio kernels, chopped roughly
Handful parsley, chopped roughly
Sea salt & cracked black pepper
5kg free-range turkey
3 carrots, peeled & chopped roughly
3 brown onions, quartered
4 celery sticks, peeled & chopped roughly
1/2 bunch thyme sprigs
25g melted butter
2 1/2 tbsp plain flour
1⁄3 cup brandy
1 cup chicken stock

Equipment: Sharp knife; chopping board; large frying pan; wooden spoon; paper towel; butcher’s twine; large metal baking dish; tongs; pastry brush; sieve; medium saucepan; whisk

METHOD

Remove turkey from fridge 1 hr prior to cooking. Preheat oven to 180C (160C fan).

Make stuffing Heat butter and 2 tsp of olive oil in frying pan over medium-high heat. Cook eschalots, pancetta and thyme leaves for 7 to 8 mins, stirring occasionally. Remove from heat and stir through breadcrumbs, peaches, pistachios and parsley. Season with salt and pepper, to taste. Allow to cool.

Remove giblets If your turkey comes with its neck and giblets, remove. But add the neck to vegetables in pan – it will add to the flavour of the gravy. Rinse bird inside and outside with cold water. Dry skin and cavity with paper towel and season with salt and pepper.

Fill cavity of bird with stuffing. Cross legs and tie together using butcher’s twine.

Arrange vegetables and most thyme sprigs into base of baking dish (these fulfill two purposes: they act as a rack to keep the turkey off the metal base and they flavour the gravy beautifully). Drizzle with remaining olive oil and toss to coat.

Place turkey breast side down on top of vegetables, tucking in wings. Cover turkey with foil and roast for 2 hrs 20 mins. Remove foil, turn breast side up, brush with melted butter and continue to cook uncovered for 1 hr 20 mins until cooked through and skin is crisp. Remove turkey from oven, place on platter and let rest for 30 mins.

Make gravy Meanwhile, strain cooking juices and vegetables through sieve into saucepan. Skim off any fat. Heat to medium, whisk in flour and cook for a few mins. Add brandy and cook for 1 to 2 mins to evaporate alcohol. Add strained roasting juices, stock and reserved thyme sprigs (you want 2 1/4 cups of liquid so use roasting juices and top up with stock). Whisk to combine and simmer for 20 mins, stirring regularly. Season with salt and pepper.

Serve gravy with turkey. Yum!