In a flap over Christmas entertaining? Go with traditional Turkey... Media Release November 2012

Media Release
November 2012
Lose Christmas Lunch Stress and Impress with Turkey
In a flap over Christmas entertaining? Go with traditional Turkey fare with modern culinary twists and bold
flavours that are bound to awaken your taste buds. Inghams whole Turkeys and roasts are delicious, festive, and
are sure to get gobbled up by your guests!
When it comes to celebrating Christmas with loved ones, sharing a meal and time together is what’s important,
not slaving away in the kitchen. Keep it simple and roast a Turkey, not your energy! Inghams has taken out the
guess work with three fool-proof recipes perfect for any Christmas day lunch, whether you’re serving an
intimate party of four or hosting the entire extended family. From Whole Turkeys, Whole Turkey Breasts and
Ready to Roast Turkey Breasts, Inghams has the right cut of Turkey to suit your entertaining needs.
Impress Christmas lunch guests by serving a golden Turkey that was roasted to perfection. The rich, succulent
and juicy bird will keep bellies full and is sure to leave a lasting impression for years to come.
•
Maple Syrup and Pecan Nut Butter Turkey – Impress your guests with a beautiful whole Turkey roasted
with maple syrup and crunchy pecan topping.
•
Apple and Cranberry Leg Roast with Cauliflower & Broccoli Gratin – Bursting with Christmas flavours of
cranberry and apple, this easy to prepare Turkey roast is sure be a crowd pleaser.
•
Christmas Turkey Breast Buffé with Apples – This recipe for tender Turkey breast will wow guests and
looks as impressive as it tastes.
Quick tip: Make sure to purchase your Ingham Turkey well in advance to ensure it will be thawed and ready to
roast. Never thaw on the bench top or in the sink, always thaw in the fridge and allow 13 hours per kg.
Ingham Turkey samples are available for Christmas features. For product samples and high resolution images
contact Carrie Yatman at 02 9810 5222, [email protected].
For a complete guide to Christmas Turkey including tips for recipes, roasting, carving and stuffing please visit:
www.todaysturkey.com.au.
Beyond The Square Communication
Carrie Yatman; T: 02 9810 8522 E: [email protected]
Inghams Product Range
The Ingham Turkey range includes Fresh Whole Turkey, Fresh Turkey Breast Buffe, Turkey sausages, Fresh
Turkey Leg Roasts, Fresh Turkey Breast Steaks, Fresh Turkey Wings, Fresh Turkey Drumsticks and Turkey Mince.
Inghams Step By Step Guide On How To Roast The Perfect Turkey
1. Never thaw on the bench top or in the sink. Always thaw in the fridge and allow 13 hours per kg. (Thawing
time may vary depending on how full your fridge is. Purchase turkey well enough in advance). To ensure your
Turkey is thawed, check that the flesh is soft and pliable when touched and a little 'squishy' when gently pushed.
The legs and wings should move freely at the joints when tested.
2. Preheat your conventional oven to 180°C. Fan forced 160°C.
3. Always wash your hands with hot soapy water before and after handling food.
4. When your Turkey is completely thawed, carefully remove all the packaging. Rinse thoroughly inside and out
and pat dry with paper towels.
5. Stuff the Turkey leaving enough room for stuffing to expand. Cross the legs over each other and tie with
cooking twine, snipping off the excess.
6. If there is a skin flap, tuck it neatly under the bird. Fold the wings back and tuck under.
7. Spray pieces of aluminum foil with oil to prevent it sticking to the Turkey and use the foil to protect the hock
ends, wings and the breast to ensure the bird doesn’t brown too quickly. Place the Turkey breast side up on a
rack in a roasting dish. Cook for about 45-50 minutes per kilo. Use the online Ingham Turkey Calculator to
calculate the cooking time.
8. 30 minutes before the end of the calculated cooking time, take from the oven. Remove foil and pierce the skin
several times to allow self-basting and browning. Return to oven.
9. After the recommended cooking time, take the Turkey out of the oven and test whether it is cooked. Check
this using a meat thermometer. Place the thermometer into the deepest part of the bird. The internal
temperate should be 82°C. Or test with a skewer deep into the breast. The Turkey is fully cooked when the
juices run clear.
10. If it is fully cooked, transfer the Turkey to a carving platter. Cover with foil and allow to stand for ten
minutes.
Beyond The Square Communication
Carrie Yatman; T: 02 9810 8522 E: [email protected]
Maple Syrup and Pecan Nut Butter Turkey
Ingredients
1x 6.5kg turkey, thawed
145g butter, softened
1/2 cup maple syrup
1/2 cup pecan nuts, finely chopped
Extra 60g butter
2 tablepoons olive oil
1 large brown onion, finely chopped
3 rashers bacon, rind removed, finely chopped
2 garlic cloves, crushed
1 large orange, finely grated rind and 1/4 cup juice
8 cups fresh white breadcrumbs (made from day old bread)
Extra 1/2 cup pecan nuts, roughly chopped
1 egg, whisked
2 tablespoons fresh thyme leaves
Salt and pepper
Baby parsnips, trimmed, peeled
Golden nugget small whole pumpkin, deseeded, cut into wedges
Potatoes, peeled, cut into large pieces
Sweet potatoes, peeled, cut into large pieces
2 tablespoons plain flour
2 cups chicken stock
Beyond The Square Communication
Carrie Yatman; T: 02 9810 8522 E: [email protected]
Method
Combine 125g butter, 1/4 cup maple syrup and pecans in a bowl. Gently separate breast skin from
meat with your fingers and a wooden spoon forming a large pocket. Spoon butter under skin and
spread.
Preheat oven to 180C. Heat extra butter and oil in a large non stick frying pan over medium heat. Add
onion, bacon and garlic. Cook for 5 minutes or until onion is soft. Remove from heat and cool.
Transfer to a large bowl. Add orange rind, orange juice, breadcrumbs, extra pecans, egg, thyme
leaves, salt and pepper. Stir until well combined. Fill front and back cavities with stuffing.
Tuck wings under turkey and secure legs with kitchen twine. Place a wire rack into a large roasting
pan and put turkey onto rack. Spray pieces of aluminum foil with olive oil cooking spray . Place over
breast and ends of drumsticks to prevent turkey colouring too much whilst cooking. Cook as per
packet instructions, covering loosely with a large sheet of foil if turkey should begin to colour too
much.
Add parsnips, pumpkin, potatoes and sweet potatoes to a roasting pan and drizzle with oil. Roast for
50-60 minutes or until golden and cooked through. 30 minutes before turkey should be ready, remove
foil. Transfer cooked turkey to a large chopping board. Cover with foil to keep warm. Transfer
vegetables to a serving platter and cover to keep warm. Stand turkey for 10 minutes before carving.
Carve turkey and place onto serving platter with vegetables.
Drain all but 2 tablespoons of cooking juices from roasting pan. Place over a medium heat. Add
remaining 40g butter and stir until juices are combined with melted butter. Sprinkle flour over juices
and stir until well combined and bubbly. Slowly add remaining maple syrup and chicken stock. Stir
until well combined and mixture comes to the boil. Stir until thickened. Drain through a fine sieve and
pour into a jug or gravy boat.
To serve, serve platter with turkey and vegetables with gravy on the side.
Serves: 6-8
Beyond The Square Communication
Carrie Yatman; T: 02 9810 8522 E: [email protected]
Apple and Cranberry Leg Roast with Cauliflower & Broccoli Gratin
Ingredients
1 Inghams Apple and Cranberry leg roast
8 medium Sebago potatoes, peeled
16 fresh bay leaves
Olive oil cooking spray
80g butter
2 tablespoons plain flour
2 cups light milk
100g creamy blue cheese, crumbled
1/2 cauliflower, cut into florets
1 head of broccoli, cut into florets
½ cup sour dough bread crumbs
2 bunches Dutch carrot, trimmed, peeled
1/4 cup honey
Method
Preheat oven 180C. Put leg roast into a roasting pan and cook as per packet instructions. Put
potatoes onto a chopping board and using a sharp knife, make a cut into each potato, taking care
not to cut right through. Insert a bay leaves into each potato. Put into roasting pan with leg roast.
Spray with olive oil and sprinkle with sea salt flakes. Bake for 1 hour or until golden and crisp.
Melt 40g butter in a saucepan over a medium heat. Add flour and stir until combined and mixture
comes to the boil. Remove from heat and slowly add milk, whisking constantly until combined.
Return to heat and stirring, bring to the boil. Reduce heat to low and simmer for 2 minutes. Add
cheese and stir until melted.
Bring a saucepan to the boil. Add cauliflower and cook for 5 minutes. Add broccoli and cook for a 2
minutes. Remove with a slotted spoon. Add carrots and cook for 10 minutes or until tender. Drain.
Beyond The Square Communication
Carrie Yatman; T: 02 9810 8522 E: [email protected]
Put cauliflower and broccoli into a shallow ovenproof dish. Pour sauce over vegetables. Melt 20g
butter and mix with breadcrumbs. Sprinkle breadcrumbs over gratin. Bake for 20 minutes or until
heated through and the breadcrumbs are golden.
Heat 20g butter in a non stick frying pan over medium heat. When melted and sizzling, add honey
and cook for 2 minutes or until melted. Add carrots and cook for a further 2 minutes. Season with
salt and pepper.
Transfer roast to a chopping board. Cover and stand for 10 minutes. Slice and serve with vegetable
gratin, honeyed carrots and bay leaf potatoes.
Serves: 4
Beyond The Square Communication
Carrie Yatman; T: 02 9810 8522 E: [email protected]
Turkey Breast Buffe with Apples
Ingredients
1 No.5 Ingham Whole Turkey Breast (Buffe)
2 red skinned apples, quartered, core removed, thinly sliced
1 cup fig jam
1⁄2 cup good quality sherry
3⁄4 cup plain flour
2 cups chicken stock
1⁄2 cup pureed apple
Method
Put a rack into a roasting pan. Prepare turkey Buffe as per packet instructions. Place onto
rack. Add 2 cups of water to roasting pan. Place 2 rows of apple slices, down centre of turkey
Buffe, securing with tooth picks. Cover with a sheet of baking paper and foil. Roast for 1 hour.
Put jam into a small saucepan with 1/4 cup of sherry. Stir until well combined and smooth.
Remove baking paper and foil from turkey. Brush jam mixture over Buffe every 25 minutes
until turkey is cooked through. If apples should begin to colour too much, cover loosely with
foil. Transfer to a board and cover to keep warm. Drain pan juices reserving 2 tablespoons of
juice.
Place pan with reserved juices over a medium heat. Add flour and stir until well combined.
Cook for 1 minute. Slowly add remaining sherry and stock, whisking constantly until well
combined and mixture comes to the boil. Reduce heat and add apple puree. Simmer for 2
minutes or until gravy thickens. Strain gravy through a fine sieve.
Serve turkey with gravy and vegetables of choice.
Serves: 6
Preparation time: 20 minutes, Cooking time: 2 hours 30 minutes
Beyond The Square Communication
Carrie Yatman; T: 02 9810 8522 E: [email protected]