The friendliest kitchen in all the land!
Hello everyone! Happy Holidays to all of you and I hope you had a great Christmas, full of joy, family fun and delicious food.
I’ve been busy making this blog look a bit nicer and also getting some more recipe to share with you guys.
For this new post, we’ll cook a turkey together and some nice side dishes to go with it. We’ll come back to roasting turkeys and chickens very soon and I will show you many different ways you add a bit of creativity to the classic weekend roasts.
Let’s get cooking that big ol’ turkey!
A whole turkey
1kg roasting potatoes
1-2 cabbages cored and shredded
500g smoked bacon (chopped)
85ml white wine
2-3 tbsp creme fraiche
1tsp fennel seeds
4-5 cloves of garlic
500ml double cream (heavy cream in US)
Salt and pepper
For basting liquid
1-2 cups of butter
1 cup of chicken broth
1 bay leaf
These are the ingredients that you will need for this recipe. I tried to keep it as simple and as easy as possible. When cooking turkey is very important to know the right cooking times to make sure the inside is thoroughly cooked.
I find I Love British Turkey to have a very easy to use guide to roasting times and a very extensive list of turkey recipes. Make sure you find out how much your turkey weighs and then adjust the cooking time accordingly. The turkey I cooked was 8.0kg (17lb 10oz) so I had to keep in the oven for 4 hours and 10 minutes.
Let’s start with preparing the basting mix. over medium heat mix the cup of chicken broth with the butter, add the salt and pepper, thyme, rosemary and bay leaf in a small pan. Once the butter melts, turn down the heat and keep the mixture warm.
Preheat the oven to 325 degrees F (162 degrees C). Then add some lemons and garlic inside the turkey and some salt and pepper. Baste the turkey with the mix you’re just prepared, making sure you cover all the surfaces. Cover loosely with a tin foil and place inside the oven and then keep basting the turkey every 45 minutes.
Remove the foil for the last 40-30 minutes to allow the top to brown. Once the turkey is done you can transfer onto a platter and add some salad and other vegetables. You can also roast vegetables at the same time as the turkey.
Next we’ll prepare the Dauphinoise Potatoes. For this you will need a gratin dish, if you don’t have one you will have to find a similar dish, but it won’t ruin the potatoes or anything. First, peel and cut the potatoes into thin slices and place them in a bowl.
Next, either grate or crush the garlic, then add to the potatoes. Add some salt and pepper.
Now add the heavy cream and mix really well. Transfer the potatoes into the gratin dish and press them with your hands so it becomes a solid layer. The cream should reach just below the top layer. If it doesn’t add some more.
Bake the potatoes for 1 and a half hours, until the potatoes are tender.
As you can see I had to improvize and use a different kind of dish, but the potatoes still came out great.
Finally we’ll make the savoy cabbage with bacon and this for me was a revelation. I had this side dish at a restaurant with a very nice sea bass and I fell in love with this dish.
This is so easy, you’ll love it! Melt the butter in a large pan and then add the bacon and cook for 4-5 minutes. Then add the chopped cabbage and mix well together. Add some white wine and season. Cover and cook on low heat for about 10-15 minutes. Just see when the cabbage is tender.
Add some fennel seeds, as some recipes suggest, parsley and creme fraiche and voila!
This is it, a great Christmas dinner, all done in under 4 hours, and that was mostly the turkey cooking. So all in all an easy recipe that you can try at the weekend. if you replace the turkey with a chicken you cut down your cooking time to around 2 hours.
I would like to hear from you now about your Christmas dinner and what is traditional in your country or region! Get in touch here in the comments section or visit the Facebook Page!
Thanks for reading and see you next time! Have a great weekend!