CRANBERRY TURKEY RECIPES

Steps:

• Remove the turkey from the fridge 1 hour before cooking to let it come up to room temperature. Preheat the oven to 220°C/425°F/gas 7. Finely chop the cranberries, then pick the leaves from a few thyme sprigs and mix with the butter, seasoning with a good pinch of sea salt and black pepper. Gently push a rubber spatula between the skin and the breast meat of the turkey to create a pocket, then push in half the butter and smooth it down with your fingers (see tip). Rub any excess butter from your hands over the skin, getting into all the nooks and crannies, then stuff half the remaining thyme sprigs into the cavity. Place the giblets in a large roasting tray with the remaining thyme, then sit the turkey on top and cover the bird snugly with tin foil. Place the turkey in the hot oven and immediately reduce the temperature to 180°C/350°F/gas 4. Cook for 25 to 30 minutes per kilo for a higher-welfare bird, or 35 to 40 minutes per kilo for a standard bird. After 2 hours 40 minutes, remove the foil and spoon some fat from the bottom of the pan over the bird. Carefully dip the bacon in the meat juices and drape or weave over the bird. Return the turkey to the oven for the remaining time, or until golden and cooked through. To check if it’s cooked, stick a knife into the thickest part of the thigh – if the juices run clear and the meat pulls apart easily, it’s cooked. If not, cook it for a bit longer then check again. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of foil and a tea towel, and leave to rest for up to 2 hours. Reserve the tray of giblets and juices to make my Chestnut gravy.

Steps:

• Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.) Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix ’N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.