PUBLISHED: 05:46 12 January 2015
Andy Rudd, chef patron at Stoke Mill in Stoke Holy Cross, winner of the Best Restaurant award sponsored by Swank Interiors, shares his own special recipe for cooking the tastiest Christmas turkey.
“In the past so many of my friends and family have asked me how to cook a turkey breast to perfection. The answer is some good sage and onion stuffing, with maybe some cranberries, and then cook on a low temperature at 160F. My top tip is to buy yourself a meat temperature probe (thermometer) and depending on the size check every 10 minutes after an hour and a half. Try to catch the turkey breast at temperature of 70C, then cover with tin foil and rest for 20 minutes. Here is my alternative to the old fashioned whole baked bird - a turkey ballotine with a cranberry crumble.
One boneless skinless turkey, butterflied (2kg); sage and onion stuffing – made from 250g butter, 450g onion, 800g sausagemeat, 150g breadcrumbs, 100g chopped chestnuts, 100g dried cranberries, 10 leaves of finely chopped sage, salt and pepper.
Stuff the butterflied turkey with the sage and onion stuffing, cook and then rest.
Make a crumble mixture of 50g cranberries, 100g of toasted bread chopped, 100g chopped toasted almonds and a few sprigs of thyme, then sprinkle on top of the turkey. Place back in the oven for a short while and then it is ready to serve.
My top tips are make nice turkey gravy a couple of days in advance as this will keep in the fridge. Also, the sage and onion stuffing can be made the day before and chilled to make filling the ballotine easier - and don’t forgot to buy temperature probe!
This recipe will be on our Du Jour Menu throughout December, so come and try it for yourself.
Stoke Mill, Mill Road, Stoke Holy Cross, Norwich, NR14 8PA; 01508 493337; www.stokemill.co.uk