John Myers
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Roast Tom Turkey with Red Wine Gravy and Traditional English Filling
The perfect roast tom turkey with red wine gravy and traditional english filling recipe with a picture and simple step-by-step instructions.
For the mashed potatoes:
- 1 Pc. Turkey
- Olive oil
- 1 tsp Thyme leaves
- Salt
- Freshly ground pepper
- 1 Bd Fresh thyme
- For the filling:
- 250 g Celery chopped
- 125 g Onions
- 85 g Butter
- 1 tsp Grated sage
- Salt and pepper
- 8 Cup Bread dry in cubes
- 200 ml Chicken broth
- 200 ml Water
- 1 kg Floury potatoes
- 4 Pc. Fresh carrots
- 4 Pc. Onions
- 85 ml Milk warm
- 85 g Butter
- Salt
- Freshly ground pepper
- Onion salt
For the cranberry sauce:
- 300 g Fresh cranberries
- 150 g Sugar
- 100 ml Orange juice
- For the braised tomatoes:
- 5 Pc. Tomatoes
- 10 Pc. Cookies salty
- 1 tsp Oregano
- 3 tsp Basil
- 2 Pc. Garlic cloves
- Salt and pepper
Roast turkey
- Preheat the oven to 190 degrees Celsius. Remove the innards from the turkey and wash the turkey inside and out. Remove the excess fat and remaining quills and pat the outside dry. Then place the turkey in a large roasting bowl, rub the inside of the turkey cavities generously with salt and pepper and stuff with the bunch of thyme and the filling.
- Brush the outside of the turkey with olive oil and sprinkle with salt and pepper. Then tie the legs together with a piece of string and place the ends of the wings under the turkey torso.
- Fry the turkey for approx. 4 ½ hours until clear juice runs out when you cut the thighs between the legs. Then take the turkey out of the oven, place it on a cutting board and cover with aluminum foil. Let rest for another 20 minutes and then cut into slices and serve.
Traditional filling
- Fry the celery and onions with butter in a medium sauce pan until they are translucent but not brown. Then take the pan off the heat and mix everything with the sage, pepper and salt.
- Put the dry bread cubes in a large bowl and add the above celery and onion mixture. Drizzle with enough chicken stock to moisten and stir everything gently. Use a spoon to loosely pour the filling into the neck opening.
Mashed potatoes
- Quarter the potatoes, carrots and onions and cook them in a large saucepan with lightly salted water. When everything is soft enough, mash into a paste, drain thoroughly and then stir until creamy with the mixer paddle. When mixing, add warm milk and butter and season with salt, pepper and onion salt.
Cranberry sauce
- Dissolve the sugar with the orange juice in a medium sauce pan over medium heat. Then stir in the cranberries and cook until the cranberries begin to rise (about 10 minutes). Now take the pan off the heat and pour the sauce into a bowl. The cranberry sauce thickens when it gets cold.
Stewed tomatoes
- Briefly put tomatoes in boiling water, then rinse in cold water and peel them. Put the sliced tomatoes in a small sauce pan along with the juice from the can. Crumble the brine biscuits into the tomatoes and add the oregano, garlic, basil, salt and pepper. Stir and heat.
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