Carries Famous Turkey Recipes

TURKEY CURRY PATTIES

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

CLASSIC ROAST TURKEY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
• Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
• Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
• Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
• To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.