(Nataniël)
1 Turducken , defrosted (4 - 5kg each)
1 cup marmalade
6 - 8 fresh, firm plums
6 - 8 ripe figs
Golden syrup in a squeeze bottle
Toothpicks
For the Boozy Berry Sauce:
1 x 350 g jar of stem ginger in syrup
500 g cranberries or any red berry
(avoid dark berries- blueberries, tayberries, mulberries),
defrost slightly if using frozen berries.
1 cup port
Preparation
For the turducken:
Preheat the oven to 180ºC.
Place Turducken in a large roasting tray and cover with 2 layers of foil.
Roast at 180ºC for 3½ hours.
Take out of the oven and remove the foil.
Rest for 10 minutes.
For the glazing:
Increase the oven temperature to 200ºC.
Remove the Turducken net,use a pair of scissors to help you.
Brush all over with the marmalade to make a sticky surface.
Slice plums and figs and paste the slices onto the bird. Use toothpicks to spear fruit and keep them in place.
Drizzle over some syrup and put back into the 200ºC oven for 30 minutes.
Check the roast every 5 minutes to make sure it's not burning.
Drizzle with syrup every 10 minutes to produce a glossy finish.
Remove from the oven, take out the toothpicks and carve.
Serve on a platter decorated with fig leaves, fresh figs and plum halves.
Pass berry sauce around in a gravy boat.
For the boozy berry sauce:
Drain the syrup from the ginger and reserve.
Put stem ginger and berries in a food processor and whizz to pulp.
Tip into a pot over a medium heat and add the port and reserved ginger syrup.
Simmer for 20 minutes, stirring occasionally, until thick and glossy.
Sieve if you want a smooth gravy.
Season to taste and serve with the roast.
Meal Tip
Pop many bottles of wine and enjoy!
1 Turducken , defrosted (4 - 5kg each)
1 cup marmalade
6 - 8 fresh, firm plums
6 - 8 ripe figs
Golden syrup in a squeeze bottle
Toothpicks
For the Boozy Berry Sauce:
1 x 350 g jar of stem ginger in syrup
500 g cranberries or any red berry
(avoid dark berries- blueberries, tayberries, mulberries),
defrost slightly if using frozen berries.
1 cup port
Preparation
For the turducken:
Preheat the oven to 180ºC.
Place Turducken in a large roasting tray and cover with 2 layers of foil.
Roast at 180ºC for 3½ hours.
Take out of the oven and remove the foil.
Rest for 10 minutes.
For the glazing:
Increase the oven temperature to 200ºC.
Remove the Turducken net,use a pair of scissors to help you.
Brush all over with the marmalade to make a sticky surface.
Slice plums and figs and paste the slices onto the bird. Use toothpicks to spear fruit and keep them in place.
Drizzle over some syrup and put back into the 200ºC oven for 30 minutes.
Check the roast every 5 minutes to make sure it's not burning.
Drizzle with syrup every 10 minutes to produce a glossy finish.
Remove from the oven, take out the toothpicks and carve.
Serve on a platter decorated with fig leaves, fresh figs and plum halves.
Pass berry sauce around in a gravy boat.
For the boozy berry sauce:
Drain the syrup from the ginger and reserve.
Put stem ginger and berries in a food processor and whizz to pulp.
Tip into a pot over a medium heat and add the port and reserved ginger syrup.
Simmer for 20 minutes, stirring occasionally, until thick and glossy.
Sieve if you want a smooth gravy.
Season to taste and serve with the roast.
Meal Tip
Pop many bottles of wine and enjoy!
