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British Raj Turkey




Source of Recipe


the web


List of Ingredients




For the turkey:

1 turkey, 12-20 pounds

2 pounds pork sausage links, cut into 1/2-inch pieces

2 pounds bacon, fried in a little butter

1 Rock Cornish hen, whole

15 to 20 chestnuts or almonds

10 or 12 dried apricots, cut into small pieces

2 tablespoons Worcestershire sauce

4 tablespoons clarified butter or ghee

1 tablespoon salt

1 tablespoon pepper, ground

1 tablespoon mace, ground

1/4 teaspoon cloves, ground

1/4 teaspoon cinnamon, ground

1/4 teaspoon cardamom, ground

1 tablespoon cumin seed, ground

1 cup mint leaves, fresh

1 cup onions, chopped

1 cup onion greens, chopped fine

1 tablespoon ginger, fresh, peeled, chopped

12 cloves garlic, fresh

2 cups chicken broth

1 cup tomato paste

2 tablespoons flour, all purpose

1/2 teaspoon salt

1/4 teaspoon pepper

1 jar orange marmalade

For the gravy:

2 heaping tablespoons of white flour

1/2 teaspoon salt

1/4 teaspoon pepper


Recipe



Preheat oven to 450 degrees.

Fry and drain sausage links and bacon. In small pot, put chestnut meats in chicken broth, bring to boil, simmer about 45 minutes to 1 hour.

Strain off chicken broth, put nuts in blender or food processor. Add mint, onions, onion greens, ginger and garlic. Blend. Mix in large bowl with Worcestershire sauce, clarified butter, apricots, sausage, spices, half jar of marmalade and tomato paste. Make several slits in turkey with small knife and put turkey in deep roasting pan. Put stuffing in Cornish hen (it will only take a little). Put hen inside turkey, fill rest of turkey with stuffing. Rub stuffing all over outside of turkey. Put rest in pan around turkey, breast side up. Put bacon over breast to help keep it moist.

Cover, then bake or roast at 450 degrees for 1 hour; change temperature to 350 degrees for another hour. Change temperature; to 300 degrees for remainder of time. It takes 3-4 hours depending on size of turkey, about 20 to 25 minutes per pound. Insert cooking thermometer into center of thigh, away from bone. Temperature should read about 180 to 185 degrees when done, and the center 165 degrees.) Transfer turkey to serving platter. Serve rest of marmalade with the turkey.

For the gravy: Pour drippings into big measuring cup. When fat separates, pour fat back into roasting pan. Place pan over medium heat, add 2 heaping tablespoons of white flour, 1/2 teaspoon salt, 1/4 teaspoon pepper. Stir flour into fat until flour is combined with fat. Add rest of juices, let simmer over medium heat until gravy thickens. Flour may need to vary depending on amount of liquid.

Tip: Turkey can also roast in a broiling pan covered with aluminum foil.


Serves: 13