Barley-stuffed turkey with brandy and cranberry gravy

Recipes / Meat

Treat the family to a turkey thats a true celebration of festive flavours, from the nutty stuffing and juicy meat to the splash of Christmas spirit in the gravy.

Recipe «Barley-stuffed turkey with brandy and cranberry gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 3:50 minutes. To make this dish at home by prescription from the author Gomer would need: 120g butter, chopped, 3 strips lemon rind, 3 sprigs fresh lemon thyme, 1 garlic clove, bruised, 2 tbsp lemon juice , 6kg fresh or thawed frozen turkey, 875ml Massel salt reduced chicken style liquid stock, 40g plain flour , 60ml brandy, 80g jellied cranberry sauce, 100g dried cranberries, 1 tbsp brandy, 40g butter, 1 tbsp olive oil, 2 brown onions, finely chopped, 100g prosciutto, finely chopped.

Ingredients:

  • 120g butter, chopped 
  • 3 strips lemon rind 
  • 3 sprigs fresh lemon thyme 
  • 1 garlic clove, bruised 
  • 2 tbsp lemon juice 
  • 6kg fresh or thawed frozen turkey 
  • 875ml Massel salt reduced chicken style liquid stock 
  • 40g plain flour 
  • 60ml brandy 
  • 80g jellied cranberry sauce 
  • 100g dried cranberries 
  • 1 tbsp brandy 
  • 40g butter 
  • 1 tbsp olive oil 
  • 2 brown onions, finely chopped 
  • 100g prosciutto, finely chopped 
  • 2 tbsp chopped fresh sage 
  • 2 tbsp fresh lemon thyme leaves 
  • 160g fresh sourdough breadcrumbs 
  • 285g cooked pearl barley 

Instructions

  1. To make the stuffing, combine the cranberries and brandy in a bowl. Heat butter and oil in a large non-stick frying pan over medium heat. Stir in the onion for 10 minutes or until soft and golden. Stir in the prosciutto for 5 minutes. Stir in cranberry mixture, sage and thyme for 3 minutes or until aromatic. Transfer to a large bowl. Set aside for 15 minutes to cool. Stir in the breadcrumbs, barley, hazelnuts, egg and lemon rind. Season.
  2. Preheat oven to 180°C. Stir the butter, lemon rind, lemon thyme and garlic in a small saucepan over medium heat for 3-4 minutes or until combined. Stir in the lemon juice. Season. Set aside for 10 minutes to cool slightly.
  3. Remove excess fat, giblets and neck from turkey. Wipe inside and out with paper towel. Lift the flap of skin at the top of the breast and fill with stuffing. Pour 2 tablespoons butter mixture into cavity. Loosely fill with remaining stuffing. Tie legs together. Tuck wings under. Place on a rack in a deep roasting pan. Brush with some of remaining butter mixture. Pour 2 cups stock into the base of the roasting pan. Cover turkey with baking paper, then cover pan tightly with foil. Roast, brushing once with some of the remaining butter mixture, for 2 hours.
  4. Uncover. Brush with some of the remaining butter mixture. Roast, brushing twice with remaining butter mixture, for 1 hour 15 minutes or until golden and the juices run clear when thickest part of thigh is pierced with a skewer. Transfer to a platter. Cover with foil. Set aside for 30 minutes to rest.
  5. Pour juices from the roasting pan into a jug. Discard fat from surface, reserving 60ml (1/4 cup). Return reserved fat to the pan over medium-high heat. Add flour. Cook, stirring, for 1-2 minutes or until it bubbles. Remove from heat. Gradually whisk in brandy, remaining stock and pan juices. Stir over medium-high heat until gravy boils. Stir in cranberry sauce. Boil, stirring, for 5-7 minutes or until gravy thickens slightly. Serve with turkey.