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Cooking With Beer
Loredana Beasley
A Boozy Christmas Turkey.
(Serves 8-10 people)
Ingredients:
- 12lb Turkey (without giblets)
- 2oz butter or margarine
- 2 medium onions
- 6 carrots
- 3 sticks of celery
- 2 tbls of mixed herbs
- 1\2 pint of O'Hanlon's wheat beer
- Sausage, chestnut and beer stuffing (see recipe)
- 3 tbls of plain flour
- 1\2 pint (approx.) of chicken stock
- Salt and pepper
Cooking time: 5 hours
Pre-heat the oven at gas mark 6/ 200C /400F.
Put the turkey in a large roasting tin. Spread the softened
margarine or butter over the turkey. Season with salt and
pepper. Sprinkle with mixed herbs. Put the prepared stuffing
into the neck cavity. Cut the onions, carrots and celery
into pieces and put them in the tin with the turkey. Add the
beer. Cover the turkey with aluminium foil and put in the
oven. After two hours of cooking, remove the foil. Check if
the turkey is cooked after the required time by inserting
a metal skewer inside the thickest part of the leg to make
sure the juices come out clear and not pink. Leave the
turkey to stand for 10-15 minutes before carving.
To make the gravy: Sieve the juice from the tin. Try to
squeeze throughout the sieve as much onions, carrots and
celery as possible. Put the flour in a saucepan. Gradually
add the sieved turkey juices, stirring all the time. Add
the stock and put it to boil on a moderate heat, stirring
frequently. Let it boil for 2 minutes. Adjust the seasoning.
For the stuffing:
Ingredients:
- 1lb of sausage meat.
- 15oz of canned chestnut puree.
- 3oz of white breadcrumbs.
- 3 oz of onions.
- 4 slices of salami or 4 rashers of bacon.
- 1 tbls of O'Hanlon's wheat beer.
- Salt and pepper.
Put sausage meat in a bowl and add puree, breadcrumbs,
chopped onions, chopped salami or bacon. Add the beer.
Stuff the turkey or shape into balls and place on a baking
sheet. Cook for 20-30 minutes in a pre-heated oven,
gas Mark4 / 180C / 350F.
Serve the turkey with roast potatoes, roast parsnips, the
stuffing and a choice of vegetables. Enjoy the O'Hanlon's
wheat beer with the meal or another Real Ale of your
choice.
Reproduced from the Full Pint, Issue 7.
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