turkey, bananivissta

Dig into some Turkey this Christmas Season: An exclusive recipe from Manish Uniyal, Head Chef, Hyatt Centric Bengaluru

A perfect Christmas Turkey Recipe by Manish Uniyal

 

It’s the most wonderful time of the year. The season of Christmas is here and while the warm aroma of plum cakes, kulkuls, marzipan, and other Christmas sweets wafts through the air, the festival is known for its meaty delights too. Manish Uniyal, the Head Chef of Hyatt Centric, Bengaluru, shares a wonderful roasted turkey recipe that is sure to be the star attraction of your Christmas lunch and leave you and your guests asking for more.

turkey, bananivissta

Christmas celebrations

 

 

ROASTED TURKEY WITH BREAD STUFFING AND GRAVY

 

Ingredients

  • 1 pc whole turkey
  • Salt and freshly ground black pepper to taste
turkey, bananivissta

Turkey for Christmas

Bread stuffing:

  • 6 tablespoons butter
  • 1/4 pound turkey liver (pat dried)
  • 1 cup chopped parsley leaves
  • Salt and freshly ground black pepper to taste
  • 8 slices good day-or-two-old white bread, crusts trimmed

 

Pound all together and stuff it in turkey.

 

Gravy:

  • 4 cups chicken stock
  • 3 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Leftover pan jus

 

Melt butter in the roast pan and add salt and freshly ground pepper to it. Add in the stock and jus and reduce till sauce thickens.

turkey, bananivissta

Preparation

Method

  • Preheat the oven to 240 Celsius. Rinse the turkey and remove the giblets; save the liver for the stuffing. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
  • Place the turkey on a rack in a large roasting pan. Add half cup water to the bottom of the pan, along with the turkey neck, gizzard, and any other trimmings. Place in the oven, legs first.
  • Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 180 degrees and cook for another 35 mins until the internal temperature reaches to 75 Celsius.

Serve hot with the sauce.

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