As the festive season draws near the Game Farm Gourmet Team have a range of great Turkey recipes and tips to share over the next couple of weeks.
We commence with one of our favourite and more traditional recipes – Roast Brined Turkey with Lemon & Fig stuffing
For the turkey:
1 Game Farm Turkey (4kg)
150g soft butter
2 cups dry white wine
2 cups sugar
2 cups sea salt
1 bunch each of thyme and sage
1/4 cup coarsely crushed black peppercorns
200g fresh white breadcrumbs
2 eggs, beaten
1/2 cup finely chopped sage leaves
100g dried figs, chopped
2 tbsp grated lemon rind
2 garlic cloves, crushed
Salt and black pepper to season
To make brine:
Combine ingredients and 8 litres of water in a large stockpot, bring to the boil and simmer for 10 minutes over medium heat. Strain and cool. Completely submerge turkey in the brine and weigh down with a plate. Refrigerate for at least 24 hours and up to 2 days. Four to five hours before cooking, remove turkey from brine and rinse under cold running water. Pat dry with absorbent paper.
To make turkey stuffing:
Combine ingredients, season to taste , then mix to combine with your hands. Spoon stuffing into cavity, truss legs with kitchen twine and tuck wing tips under backbone.
Preheat oven to 180°C. Place turkey in a roasting pan and rub all over with butter, putting half of it under the skin of the breast. Season with sea salt and freshly ground black pepper.
Place a piece of foil over breasts, add wine, and roast, removing foil and basting frequently, for 1 hour 30 minutes. Add water to pan if necessary to prevent scorching. Remove foil and cook for a further 30 minutes, basting frequently, until golden brown and juices run clear when thigh is pierced with a skewer and internal temperature of thigh reads 80°C when tested with a meat thermometer.
Remove from oven, cover turkey loosely with foil and rest for 10 minutes. Carve and serve drizzled with pan juices.
Start this recipe a day in advance!
Evoke Private Dining is owned and operated by husband and wife team Coop and Beth Woodstone and is based in Seaforth on Sydney¹s Northern Beaches. You may recognise Coop from Masterchef: The Professionals where he used his culinary expertise to compete with some of Australia’s best chefs. Coop was not only placed in the “Top 10″ but also became a favourite in Australia’s hearts.
Coop Woodstone is a chef with 17 years of experience in fine dining restaurants, both in Australia and Europe. After spending the last decade in positions from Chef de Cuisine, Executive Chef and Chef Consultant, the couple took the leap to go out on their own in early 2009 and offer degustations, exquisite 3 course menus and canapés in private homes.
They first conceived this business seven years ago while Coop was working at Bather¹s Pavilion and the couple were asked to cater a private degustation for a prominent businessman who was celebrating his election into parliament. The event was a great success and revealed Sydney¹s lack of truly professional fine dining catering, which can offer the food, service and presentation that is equal to our city¹s top restaurants, but in the privacy and comfort of your own home. In 2012 Coop worked as Head Chef at Masterchef Dining in Sydney.
The couple are also very dedicated to their three children, and the business allows them to partially work from home and the freedom to take their children to the markets and teach them about food.
Evoke’s food is innovative and exciting without being pretentious. They specialise in French inspired degustation style menus which allow guests to enjoy the widest range of what the chef can offer but more importantly it¹s an exciting and opulent way to entertain. However understanding a degustation is not the right style for every occasion, Evoke also offer fine dining 3 or 4 course menus, canapés, even gourmet BBQs. Or if you have something different in mind altogether, Evoke can tailor a special menu just for you. In the past Evoke has catered a Japanese degustation, a Moroccan banquet featuring a whole goat and a wedding in a field with no kitchen at all.
Click here to view the full recipe Brioche & Caper stuffed quail with parsnip & vanilla puree, speck and sprout sauté, and tarragon sauce
Looking for a quick and tasty midweek roast chicken to feed the family? Then look no further…
Game Farm’s Curry & Orange Marmalade Cornfed Chicken Roast with left over veggies is the answer to the midweek dinner doldrums.
Click for recipe – http://www.gamefarm.com.au/curry-and-orange-roasted-cornfed-chicken-with-left-over-veggies/