This roast turkey recipe really hits the mark on all fronts – looks stunning, smells amazing & tastes incredible. If you’ve never tried roasting grapes before consider, this your divine sign to do so!…
Oh, and apologies in advance… This recipe calls for only one cup of Prosecco so unfortunately you’re going to be left with an opened 3/4 full bottle of Prosecco that you’ll need to find a use for. Sorry about that (-;
PROSECCO BASTED ROAST TURKEY
WITH ROASTED GRAPES & PROSECCO, ROSE & BAY LEAF JELLY
Prep time: 25-30 mins
Cook time: 3 ½ – 4 hours, plus jam setting time
- TURKEY - FREE RANGE (WHOLE) $79.96 – $119.94
- LA PROVA PROSECCO (750ML) $26.00
- FIRE SLAP DIGITAL MEAT THERMOMETER $44.95
Recipe and images courtesy of Alana Lowes.
1 small fennel, trimmed and cut into chunks
2 golden shallots
3 garlic cloves
2 tbsp olive oil
1 cup bread crumbs
1 apple, grated
Zest of ½ lemon, then thickly slice lemon into rounds
1 tsp ground allspice
½ tsp salt flakes
½ tsp cracked black pepper
3 sprigs thyme, leaves only
100g softened butter
Prosecco turkey, roasted grapes & gravy
4 kg turkey
2 tbsp olive oil
3 carrots, roughly chopped
3 golden shallot onions, roughly chopped
3 garlic cloves, smashed
100g butter, melted
10 fresh thyme sprigs
2 cups prosecco
500g red grapes, left on the stalks
3 tbsp plain flour
1 cup vegetable stock
Prosecco, Rose & Bay Leaf Jelly
1 cup prosecco
1 cup vegetable stock
2 bay leaves
¼ tsp salt flakes
2 tsp dried rose petals
Begin the Jelly part of this recipe a day ahead so it has enough time to set.
TO MAKE THE JELLY
To make the jelly, place prosecco, vegetable stock, bay leaves, salt and the jamsetta in small saucepan over a medium heat. Stir until the jamsetta is fully dissolved and then continue to simmer for approximately 10 mins or until mixture is reduced by 1/3 and reaches 105°C on a thermometer. Pour into two serving ramekins and put into the fridge to set. Remove just before serving and top with the dried rose petals.
TO MAKE THE STUFFING
To make the stuffing, place the fennel, golden shallots and garlic into a food processor and process until finely chopped.
Heat the olive oil in a frying pan and add the fennel and onion mixture and cook until softened. Add the bread crumbs and cook until slightly toasted and golden. Set aside to cool for 10 mins.
To the cooled mixture add the remaining ingredients, except for the lemon slices, and mix together until completely combined.
ROASTING THE TURKEY
Preheat the oven to 180℃.
Fill the cavity of the turkey with the stuffing mixture and stuff with the slices of lemon to hold the stuffing in place. Tie the legs together with twine and using tooth pics, pin the wings into the side of the turkey breast. This helps to stop them from burning.
Place the olive oil, carrots, onions, garlic cloves & half of the thyme sprigs into the bottom of a roasting pan, creating a layer for the turkey to sit on. Place the turkey on top of vegetables. Brush with the melted butter all over, reserving any remaining butter to baste again during cooking.
Place the turkey into the oven and roast for 20-30 minutes. Remove from the oven, pour the whole 2 cups of Prosecco over the turkey. Return to oven and then baste with the liquid and any remaining melted butter every 30 mins. Total cooking time will be about 3-3½ hours but using a digital thermometer to read an internal temperature of 75°C (of the turkey meat – not the stuffing) is the best way to know with certainty when it’s done. Don’t have a thermometer? You can try the ‘when juices run clear when the thigh is pierced with a skewer’ trick though it’s not as accurate as a thermometer.
If the skin starts to darken too much towards the end of the cooking, protect it by loosely covering with a layer of foil for the remainder of the cooking process.
For the last 30 mins or so of turkey cooking time, add in the grapes around the turkey to roast (ideally until just blistered).
When your turkey is ready, brush with a little of the pan juices to give it that lovely, shiny golden glaze. Loosely cover with foil and set aside to rest.
TO MAKE THE GRAVY
Strain the pan juices into a heatproof jug, leaving the vegetables and some residual juice and oil in the pan. Place over a low heat. Add the flour and stir constantly (to avoid lumps forming) for 1-2 mins, taking care not to burn. Gradually add the pan juices back in and bring to a simmer. Make sure you gently scrape the bottom of the pan with a flat-edged wooden spoon while stirring to dislodge any bits that have cooked onto the base. This will gice a great flavour to the sauce. Simmer for 5-6 mins or until the gravy thickens to your desired consistency. Have a taste and season with salt and pepper and some extra fresh thyme leaves. Strain into a heatproof gravy jug when ready to serve.
Serve your turkey on a platter with the blistered grapes and the gravy and Prosecco, Rose & Bay Leaf Jelly on the side.