A perfectly cooked roast turkey is the triumphant centrepiece for most at the dinner table on Christmas Day.
With thanks to Neff Kitchens, they’ve provided the secret to cooking an unforgettable Christmas turkey using your Neff oven. We’re talking succulent breast under crisp golden skin served with a fragrant herb stuffing and drizzle of rich turkey jus!
Here’s what you’ll need for the perfect Christmas turkey…
- 4 kg turkey, fresh or completely thawed
- 1 clove garlic, crushed
- 1 tbsp thyme leaves, chopped
- Zest of 1 lemon
- 50 ml light olive oil
- Salt and pepper
- 100 g slivered almonds
- 100 g panko breadcrumbs
- 100 g plain breadcrumbs
- 100 ml milk
- 2 eggs
- 1 clove garlic, crushed
- ½ bunch basil, roughly chopped
- ¼ bunch mint, roughly chopped
- 1 lemon, zest and juice
- Salt and pepper to taste
- 1 L good quality chicken stock
- 750 ml good quality beef stock
- 250 ml red wine
- 2 cloves garlic, bruised
- ½ bunch thyme
- 100 ml honey
- 2 tbsp Dijon mustard
- 3 tbsp cornflour
- 3 tbsp water
To begin making your Roast turkey, remove the wish bone of the turkey, then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with a paper towel.
Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully into the breast, entering in from the shoulder.
Place trays in the oven on level 2 of a full-size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam / Electric at 180⁰C . Connect a MultiPoint MeatProbe, set your core temperature to 75⁰C and press Start.
Remove turkey from the oven, remove the probe and allow the oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving.
Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted.
Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing.
If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight.
To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. Preheat oven on CircoTherm® to 160⁰ / Electric at 180⁰C with a high level of steam and cook for 30-40 minutes. Serve sliced.
Place the chicken stock, beef stock and red wine in a medium to a large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard, then simmer on levels 5-6 and reduce by half.
Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey, add them just before the cornflour mix.
For a further source of festive food inspiration, visit the recipe section on our blog.