Roast Copas Bronze Turkey with Apricot Stuffing, Bread Sauce and Gravy
We caught up with Chef/Patron of The Beehive in White Waltham – renowned for its incredible seasonal produce – to get the lowdown on how to cook something to truly blow your guests away.
Undoubtedly, it’s time for turkey to shine but how do you take you roast from drab to fab? Keep reading to find out Dom’s secret to a beautifully tender bird and packed full of flavour plus all the trimmings!
To make apricot stuffing:
1kg pork mince
150g dried apricots
1 onion finely chopped
1 tablespoon Herbs de Provence
2 cloves garlic chopped
50 ml brandy
Salt and pepper
To make bread sauce:
Half onion studded with one clove
100g white bread, crusts removed
Nutmeg to taste
Salt and pepper
Tsp double cream
To make cranberry sauce:
40g orange zest
400ml orange juice
0.5g ground ginger
0.5g mixed spice
400g brown sugar
To make gravy:
Turkey bits from the bottom of the roasting tray
1 stick celery
1 clove garlic
500ml red wine
1 litre chicken stock
Now you’ve got your mega shopping list sorted it’s time for the magic to begin. Dig out your apron, grab a bevvy (or two), and whack on the tunes!
Let’s get started! Preheat your oven to 210°C.
Make the stuffing. Bring apricots to the boil in brandy and a splash of water then leave to soak until softened. Drain off liquid and dice apricots. Combine with pork mince, breadcrumbs, onion, Herbs de Provence, and garlic. Season well.
Season the turkey well inside and out. Fill cavity with stuffing. Place bird into a roasting tray and roast for 30 minutes, turn oven down to 170°C and continue roasting for another 3 hours basting regularly. Once roasted remove from oven and rest for 30 minutes.
Whilst the turkey is roasting you can crack on with the cranberry sauce. Juice and zest the oranges, place in a pan with spices and reduce by half. Add cranberries, bring back to the boil, simmer for 10 minutes and remove from heat.
It wouldn’t be Christmas dinner without bread sauce, to make simmer milk with onion, clove and bay leaf then strain over bread. Stir until bread softens then add cream, nutmeg and season well. Serve warm.
Everyone’s fav trimming, pigs in blankets, really make Christmas dinner so tasty! Dom likes to use good quality chipolatas wrapped in bacon – cook until golden brown.
No roast is complete without gravy. Whilst the turkey is resting pour all excess fat from turkey roasting tray into a pan. Add carrots, celery and onion and cook until caramelised. Add red wine and reduce. Add chicken stock, garlic, and thyme - reduce to sauce consistency. Pass through a fine sieve into a clean pan then place back on the stove. Bring to the boil, season and whisk in 50g butter, serve hot.
Serve with all the trimmings – stuffing, roast potatoes, buttered carrots, savoy cabbage, buttered sprouts, bread sauce, cranberry sauce, pigs in blankets and gravy.