1 bay leaf
10 black pepper corns
2 onions, peeled (1 onion finely diced)
4g salt
2 sprigs of fresh thyme
2 x cloves of garlic, split in half
200g breadcrumbs
500ml milk
25g butter
500g frozen cranberries
12g orange zest
200ml orange juice
200g granulated sugar
0.5g ground ginger
0.5g mixed spice
0.5g cinnamon powder
2g star anise
1 cinnamon stick
0.5g cloves
0.5g black pepper
1g all spice
6g fresh peeled ginger
2 carrots
1 onion
2 sticks of celery
8 peeled cloves garlic
15g thyme sprigs
Few sprigs of sage and parsley
1 litre of white chicken stock
All the turkey giblets and neck chopped roughly
5 chicken wings
½ tbsp flour
Place the milk into a pan to warm through before adding the bay leaf, thyme, garlic and prepper corns.
Stud the cloves into the peeled onion and place into the milk to infuse for 30 minutes.
Melt the butter in a pan on a low heat, add the diced onion and cook with the lid on for approx. 5 minutes until soft with no colour.
Once the milk has infused in the other pan, pass the milk through a fine sieve into the pan with the diced onion and add the breadcrumbs. Stir until this starts to thicken, slowly cook for 15 minutes.
Place all the whole spices into a muslin cloth.
Place the rest of the ingredients all into a pan and bring to a slow simmer, cooking for 45-60 minutes.
Cut all the vegetables into 1-inch rough pieces.
During the last 2 hours of cooking the turkey, roast the giblets and vegetables in with the turkey, stirring every 30 minutes and after approx. 1 hour they should be caramelised. Remove the tray with the roast veg and place the turkey onto another tray to continue to cook. Place the oven tray onto a high heat or a gas flame making sure the veg are well caramelised and drain off any excess oil or fat.
Sprinkle over the flour and stir well, then add the white chicken stock and bring to a simmer. With a wooden spoon stir this well and remove all the meat juices and sediments from the pan. Add the herbs and turn down to a simmer and cook for 30 minutes.
Add a little salt and pepper to taste, then pass through a fine sieve into a clean pan pressing all the vegetables well to extract maximum flavour.
1 bay leaf
10 black pepper corns
2 onions, peeled (1 onion finely diced)
4g salt
2 sprigs of fresh thyme
2 x cloves of garlic, split in half
200g breadcrumbs
500ml milk
25g butter
500g frozen cranberries
12g orange zest
200ml orange juice
200g granulated sugar
0.5g ground ginger
0.5g mixed spice
0.5g cinnamon powder
2g star anise
1 cinnamon stick
0.5g cloves
0.5g black pepper
1g all spice
6g fresh peeled ginger
2 carrots
1 onion
2 sticks of celery
8 peeled cloves garlic
15g thyme sprigs
Few sprigs of sage and parsley
1 litre of white chicken stock
All the turkey giblets and neck chopped roughly
5 chicken wings
½ tbsp flour
Place the milk into a pan to warm through before adding the bay leaf, thyme, garlic and prepper corns.
Stud the cloves into the peeled onion and place into the milk to infuse for 30 minutes.
Melt the butter in a pan on a low heat, add the diced onion and cook with the lid on for approx. 5 minutes until soft with no colour.
Once the milk has infused in the other pan, pass the milk through a fine sieve into the pan with the diced onion and add the breadcrumbs. Stir until this starts to thicken, slowly cook for 15 minutes.
Place all the whole spices into a muslin cloth.
Place the rest of the ingredients all into a pan and bring to a slow simmer, cooking for 45-60 minutes.
Cut all the vegetables into 1-inch rough pieces.
During the last 2 hours of cooking the turkey, roast the giblets and vegetables in with the turkey, stirring every 30 minutes and after approx. 1 hour they should be caramelised. Remove the tray with the roast veg and place the turkey onto another tray to continue to cook. Place the oven tray onto a high heat or a gas flame making sure the veg are well caramelised and drain off any excess oil or fat.
Sprinkle over the flour and stir well, then add the white chicken stock and bring to a simmer. With a wooden spoon stir this well and remove all the meat juices and sediments from the pan. Add the herbs and turn down to a simmer and cook for 30 minutes.
Add a little salt and pepper to taste, then pass through a fine sieve into a clean pan pressing all the vegetables well to extract maximum flavour.
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