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Turkey with Tarragon and Hazelnuts

Serves 10-12

Ingredients

5.5kg Turkey
2 Small Lemons, quartered
1 tbsp Oil
1 Small Onion, chopped
2 Celery Sticks, trimmed and chopped
2-3 Garlic Cloves, crushed
1 Courgette, trimmed and coarsely grated
100g Hazelnuts, toasted and chopped
175g Fresh Breadcrumbs
2 tbsp Grated Lemon Rind
2 tbsp Tarragon, chopped
2 Small Eggs
1-2 tbsp Lemon Juice

For the Sauce

1 Small Onion, finely chopped
1 tbsp Oil
2 tbsp Plain Flour
300ml Dry White Wine
150ml Chicken Stock
1 tbsp Grated Lemon Rind
Few Sprigs of Tarragon
2 tbsp Tarragon, chopped
Few Sprigs of Tarragon

Method

Preheat the oven to 190C/375F/Gas Mark 5. Lightly rinse the turkey and pat dry. Heat the oil in a pan and gently saute the onion, celery and garlic for 5 minutes or until softened. Remove from the heat and stir in the remaining ingredients, mixing to a soft consistency with the eggs and lemon juice.

Use the mixture to stuff the neck cavity only, securing the flap over the stuffing with a skewer. Any extra stuffing can be rolled into balls and cooked around the turkey for the last 20 minutes. Place the lemon quarters and tarragon sprigs in the turkey body cavity, place upside down in a roasting tin and cover with foil. Cook for 20 minutes per kg plus 90 minutes. Turn the right way up 20 minutes before the end of cooking time and remove foil if necessary.

Test if cooked by piercing the thickest part of the thigh with a skewer; if the juices run clear, it is ready. Remove the turkey and place on a serving dish and rest for 20 minutes. Meanwhile make the sauce. Gently saute the onion in the oil for 5 minutes until soft then stir in the flour and cook for 2 minutes. Stir in the wine, lemon rind and chopped tarragon, bring to the boil then simmer for 10 minutes.

Remove from the heat, strain and return to the pan. Add seasoning to taste, and serve with the carved turkey.

Source: British Turkey Information Service