Turkeys were reportedly brought to Britain in 1526. Before, people used to eat geese, boars’ heads, and even peacocks during their Christmas feasts!
Turkeys were eaten instead of cows and chickens because the farmers needed the milk and eggs, which back then were more expensive than they are today.
Supposedly, King Henry VIII was the first person to eat turkey on Christmas Day. However, it wasn’t until the 20th century that the turkey became the bird of choice during Christmas feasts, primarily in the West.
Armed with these fun facts, why not try preparing a roast turkey of your own?
Here’s a recipe for a flaming-hot Cajun roast turkey with stuffing, gravy and cranberry sauce, for a family-sized meal that will keep everyone warm, full and happy.
Ingredients
For the marinade
- 2 tablespoons smoked paprika
- 2 tablespoons cayenne powder
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 2 teaspoons onion powder
- 1 stalk fresh English parsley, finely chopped
- 1 stalk fresh thyme, finely chopped
- 6 cloves garlic, 3 cloves finely minced and 3 cloves smashed
- 250g butter, melted
- 3 tablespoons olive oil
- 1 whole turkey (5kg), giblets and neck removed from cavity
- 1 medium onion, chopped
- 1 lemon, halved
For the stuffing
- 2 large potatoes, peeled, diced and boiled until soft
- 1 large onion, coarsely chopped
- 50g dried raisins, soaked in orange juice for three minutes and drained
- 50g chopped walnuts
- 225g breadcrumbs
- 75g butter
- 1 tablespoon olive oil
- 225g boiled chestnuts, roughly chopped
- 2 bunches fresh parsley, chopped
- salt and black pepper to taste
For the gravy
- juice from the roast turkey
- 250g white button mushrooms
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 cloves garlic, smashed
- 1 carrot, chopped
- 1 stalk celery, sliced
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- 200g heavy cream
- salt and pepper to taste
For the cranberry sauce
- 1kg frozen cranberries
- 500g castor sugar
- 500ml water
Method
For the turkey
- Preheat the oven to 200°C and then reduce to 165°C. Set the oven rack at its lowest position.
- In a medium bowl, combine the paprika, cayenne powder, garlic powder, black pepper, onion powder and thyme.
- Add the butter, salt, minced garlic, parsley and thyme. Stir to combine.
- Pat the turkey dry and place breast side up in the roasting pan. Gently separate the skin from the breast and sides, loosening it without detaching it entirely. Brush the spiced-butter mixture inside the turkey, underneath the skin, and all over.
- Stuff the cavity with the lemon, onion and garlic. Tie the legs together with twine. Sprinkle all over with a teaspoon of salt and brush the skin with olive oil.
- Cover the turkey loosely with parchment paper and roast for two hours. If you choose not to use parchment paper, add an extra 30-45 minutes of cooking time, or until a cooking thermometer inserted into the meat reads 165°C.
- When done, set aside for at least 20 minutes before carving.
For the stuffing (cooked and served separately)
- Preheat the oven at 180°C. Butter a shallow ovenproof dish.
- Saute the onions with butter and olive oil. Add the parsley and walnuts.
- Transfer the ingredients to the ovenproof dish and add the potatoes, breadcrumbs, chestnuts and raisins.
- Season with salt and pepper to taste.
- Bake for 25-30 minutes until crisp and hot right through.
For the gravy
- Heat the olive oil in a pan on medium high heat and add the garlic and onions.
- Add the carrots and celery. Sauté for five minutes.
- Add the mushrooms and sauté until soft.
- Add the juice from the baking pan with the turkey, and incorporate the heavy cream.
- Season with salt and pepper to taste.
For the cranberry sauce
- In a medium-sized saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.
- Add the cranberries and return the mixture to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
- Remove and let the sauce cool completely at room temperature.
- Transfer to a bowl and let it cool in the fridge. The cranberry sauce will continue to thicken as it cools.
This article first appeared in butterkicap.com.
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