Christmas with Stanley - Talking Turkey
It’s the highlight of Christmas day - a succulent roast turkey with all the trimmings, however for many cooking this time of year can be a stressful event. The key to Christmas is attempting to be organized! If you have all your prep work done in advance, you will be free to enjoy Christmas with the rest of your family.
For Stanley owners, this is the time of year when their Stanley cooker comes into its own. With double ovens and hotplates that offer a range of cooking temperatures from rapid boiling to a gentle simmer, the Stanley will perform every function you need to indulge your passion for good food over the holidays.
The best way of cooking your turkey in a cast iron cooker is to have 2 large pieces of tin foil - one going north to south and – one going east to west in a large roasting tin. Place 2 carrots cut down the centre and 2 sticks of celery on top of the tin foil. Lay your turkey on top of the vegetables. Get 150g butter and paint all over stuffed turkey. Pour over a glass of white wine. Add some salt and pepper to season. Take north to south piece of foil and fold it. Take east to west piece of foil and fold it.
Halfway through the cooking time, take out the turkey and turn it (for cast iron cookers only!). Half an hour before recommended cooking time, fold back tin foil in order for turkey to brown a little more. Always have turkey cooked 30 minutes to 1 hour before serving. Ensure to keep it warm.
When cooking your Turkey, allow 20 minutes per lb and 20 minutes over. We recommend that you buy yourself a probe to ensure your turkey is cooked through.
Stuffing for turkey
Sweat the onions gently in the butter until soft. Transfer to a large bowl and stir in the rest of the ingredients. Season well. Allow to cool. Dry the cavity of the bird with some kitchen paper.
We recommend that you stuff your turkey the night before! Put grease proof paper in to cavity of the turkey. Addthe stuffing to the paper in the breast. Follow on with the tinfoil as outlined above. If you are stuck for space in you fridge, we recommend using the boot of your car as it will be just as cold. Just don’t forget where you put your turkey or lose your car keys!
- 12oz/350g onions finely chopped
- 6oz/175g butter
- 1lb/450g soft white breadcrumbs
- 2oz/50g freshly chopped herbs such as thyme,
- parsley, marjoram and sage
- 3oz/75g crispy bacon
- Grated rind of one orange
- Salt and freshly milled pepper