Roast turkey Serves 8-10 This recipe involves taking the legs off first and stuffing them and cooking the bird in different stages to get the best results. Years ago, when I used to work at The Dorchester under Anton Mosimann, our turkey would be prepared in this way. I've never looked back, and since then have dreamt up all sorts of stuffing combos for the legs. I always cut the backbone out, which has virtually no meat on it anyway (except for the oysters) and use that and the leg bones for gravy which I make in advance to save time on the day. I've opted for a simple onion and thyme stuffing here for the legs but you may wish to do another separate sausage-meat stuffing. You can quite...
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