BREAST SIDE DOWN TURKEY PICTURE RECIPES

Steps:

• Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes.
• Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
•  Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
• Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer
• Transfer turkey to a cutting board tent loosely with foil and let it rest 20 minutes.
• Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator.
• Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
• Discard the skin and carve the turkey and serve with gravy.

Steps:

• Preheat oven to 190°C (170°C fan) mark 5. Lay a rasher on a board and run the blunt side of a knife across the length of the rasher a few times to stretch it. Repeat with other rashers.
• Weigh turkey and work out the cooking time: allow 20min per kg plus 1hr 10min - or be guided by the instructions on the packaging. Put into a roasting dish just large enough to hold the crown. Rub with butter and top with tarragon. Season.
• Lay a rasher of bacon along the left-hand side of the turkey, followed by one horizontally across the top. Add remaining rashers, laying them to form a criss-cross pattern (see picture above). Tuck any loose ends underneath the crown. Pour stock into the roasting dish, then cover turkey with foil.
• Roast for the calculated cooking time. Mix together mustard and honey to make a glaze. When turkey has 20min cooking time remaining, remove foil and drizzle over the glaze. Return to the oven, uncovered, for the remaining cooking time. Check turkey is cooked by piercing the thickest part of the meat with a knife - the juices should run clear. If they're still pink, return to the oven and check again at 10min intervals until it's ready. Transfer to a warm plate, cover with foil and leave to rest in a warm (not hot) place for 30min. Surround with roasted vegetables and serve.