Gluten Free
Low-stress Christmas turkey
10 mins prep / 5-6 hours cook
Easy
6-12 Servings
Elevate your Christmas dinner from both a nutrition and a time perspective by using our pot roasting method and our Brilliant Base Bone Marrow Broth for a low-stress, tip-top tasty turkey.
Brilliant Bases Used In This Recipe
Bone Marrow Broth
About This Recipe
By using our pot-roasting method, you not only Elevate the recipe with all those lovely flavours from our bone marrow broth and the turkey and veg, you also get more time to enjoy your Christmas day.
Do a quick prep in the morning or the night before, stick this in the oven low and slow and pop back in 5-6 hours to serve.
Nutritionally, turkey is low calorie and packed with protein and amino acids. It is also a great source of tryptophan, the precursor of melatonin and serotonin that help regulate mood and sleep. Perhaps that’s why you nod off in front of the sofa after Christmas dinner!
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Ingredients
1 turkey (circa 300g/11oz raw meat per person) OR 1 boneless crown
2-3 carrots rough chopped
2-3 stalks celery rough chopped
1 onion rough chopped
2-4 garlic cloves rough chopped
Circa 500g/18oz Elevated Bone Marrow Broth or bought-in stock
Splash of red wine
Spoonful of redcurrant jelly
Herb stalks (thyme, rosemary)
Nutrition Per Serving
Calories
170
Fats
5G
Carbs
0G
Protein
30G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
If using a whole bird, either fillet into breast and thigh/leg joints as per the video, or ask your butcher to do this for you – ask them also to chop the carcass into matchbox sized pieces
Create a veg and herb trivet in a roasting tray. If using, add the bones from the carcass and neck as well as the giblets to this. Place the leg/thigh joints on top of the trivet
Place the tray in the oven for 15-20mins to seal and brown off the legs and bones
Turn the oven down to 100C/210F (fan) or 120C/250F (convection) and remove the tray from the oven. ‘Flood’ the tray with the stock, wine and jelly. Place the turkey breasts on top of the legs and season with salt and pepper. Cover with buttered foil and return to the oven for 4-6 hours depending on the size of the bird
Remove the turkey, place on a warm plate and cover with a butter wrap – keep warm and allow to stand for 30-45 minutes before carving
Drain the contents of the tray through a sieve into a pan. Put this on a ring and rapidly boil until it reduces. If you would like your gravy thicker, mix 1tbsp cornflour with cold water and whisk quickly into the pan
