Cheeky Christmas turkey with braised leeks and the best wine gravy

Categories: Christmas, December

Ingredients

• 5kg free-range, organic turkey
• 1 bunch of thyme
• 1 bunch of sage
• 2 red onions, quartered
• A little olive oil
• 6 leeks
• 2 tbsp dried porcini mushrooms
• 1 bottle red wine
• A few bay leaves
• 4 bulbs, garlic
• 2 tbsp butter
• 10 rashers smoked bacon or pancetta

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

2. Lay a damp cloth on a surface and place your chopping board on top. This will secure the board in place and stop it slipping around.

3. Place the turkey on the board and with a large cook’s knife, carefully remove both legs. Then, place the knife in between the drumstick and thigh, and cut in half. Set these aside.

4. Next, trim the excess carcass off the crown (turkey breast) and set aside with the leg pieces. This will be good for sauce.

5. Place half of each bunch of herbs in the crown cavity and put aside. Next, place the leg pieces, carcass trimmings and onions in a large roasting tray and toss with a little olive oil, salt and pepper. Put the tray in the oven for 30 minutes.

6. Meanwhile, trim the top and bottom of the leeks, and quarter lengthways. Wash and drain well. Then soak the porcini in a little boiling water.

7. After 30 minutes, take the tray out of the oven. Push the thighs and drumsticks to one side.

8. Place the leeks in the tray and carefully turn over in the cooking juices. Then stir through the porcini and its juices, the wine, bay leaves and the rest of the thyme and sage and whole garlic bulbs. Rub the turkey breast with butter and season generously. Drape the bacon over the top. Place the crown in the tray on top of your thighs and leeks.

9. Tear off a large sheet of greaseproof paper. Rinse under a tap so that it becomes flexible. Drape and tuck in and around, exposing the breast but covering the delicate leeks.

10. Place in the oven for 2 hours. (Check to see if it’s cooked by inserting a long knife into the thickest part of the breast. The juices should run clear.)

11. When it’s ready, transfer the crown and leg pieces to a platter and allow to rest for 15 minutes.

12. Skim any fat off the top of the leeks and sauce, and throw the carcass away.

13. Then, remove the leeks to a colander – reserving all the juice-and place them in a large serving bowl. Squash the sweet flesh from the whole garlic and discard the skin. (If you want to add any water of stock to loosen the sauce, then feel free.) Bring the sauce to the boil, in the tray, season to taste and reduce to thicken or intensify. Serve with the leeks and turkey.

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