Roast Turkey with a Lemon, Sage and Butter Glaze with Cranberry Gravy
Serves: 8 - 10
75g LURPAK® Slightly Salted Butter, softened
Zest of one lemon
3 tbsp fresh sage
2 tbsp fresh thyme leaves
4-5kg free range turkey
500ml chicken stock
1 large carrot, peeled and thickly sliced
1 stick celery, peeled and sliced
1 head of garlic
4 sprigs of fresh rosemary
For the Gravy
40g plain flour
750ml chicken stock, plus more if needed
250ml red wine
3 tbsp cranberry jelly
Pre-heat the oven to 180°c / 160°c fan.
Put the LURPAK® Slightly Salted Butter, lemon zest, sage and thyme in a bowl and season with salt and pepper. Beat with a fork until well combined and set aside.
Rub the herbed butter over the turkey breast and legs. Place the turkey on a rack and pour the stock into the roasting tray. Add the carrot, celery, garlic and rosemary to the stock. Place the turkey on top and cover with foil.
Roast in the oven for 2 hours, basting every 20 minutes. Remove the foil and cook the turkey for a further 1½ hours.
Check that the turkey is cooked by inserting a skewer or knife into the thickest part of the thigh. If the juices run clear, then the turkey is ready. If not, return the turkey to the oven and cook for a little longer. Or much easier, use a probe. The internal temperature should reach 70°c.
When the turkey is ready, remove from the roasting tray and place on a serving dish. Cover lightly with foil and leave to rest for 30 minutes.
Meanwhile, to make the gravy, strain the juices from the roasting tray into a jug and skim off the fat. Add 2 tbsp of the fat back into the roasting tray and add the flour. Cook over a low heat, beating with a wooden spoon for a couple of minutes until the paste is golden.
Slowly add the turkey juices, stock and wine stirring continuously until all the lumps have disappeared. Bring to the boil and simmer for 5 minutes until thickened. Stir in the cranberry jelly and cook for a further 2 minutes. If the gravy is too thick, add a little more stock.
When cooking turkey, the best way to just timings to allow approx. 20 minutes per 500g.
Remember to bring the turkey down to room temperature for 30 minutes before cooking. This will speed up the cooking process and make timings more accurate.
To separate the fat and juices quickly, add an ice cube to the jug. This will encourage the fat to solidify quicker.
LURPAK® butter joins forces with international cook Sarah Todd to celebrate Christmas in July
As the winter chill approaches and cravings of rich hearty flavours are calling, iconic butter brand LURPAK®, recently crowned the world's best butter at the 2018 World Cheese Championships Awarded best butter brand at the biannual 2018 World Championship Cheese Contest, winning in the Salted Butter Category with a best in class score of 99.8 out of 100, is encouraging Australians to beat the winter blues by enjoying an earlier celebration of the most wonderful time of the year - Christmas - in July.
Staying true to the brand's Danish roots and sticking to European traditions, LURPAK® is inspiring Australians to get into the festive spirit and celebrate this popular phenomenon which has been inspired by international visitors and residents who usually associate the Christmas celebration with colder weather.
Throughout the month of July, LURPAK® will partner with former MasterChef Australia contestant, Sarah Todd, to spearhead the Christmas in July deserves LURPAK® campaign and pay homage to butter, often the unsung hero at every festive feast.
Todd will champion exciting new recipes which show how a simple addition of LURPAK® butter can elevate everyday dishes from good to great and encourage the nation to make delicious Christmas-inspired dishes. She will also provide some additional food for thought on how to jazz up everyday meals throughout the year.
After making a name for herself in MasterChef Australia, Todd has taken her career to the next level, authoring her first international cook book, opening hugely successful restaurants in India, as well as advising aspiring chefs and restauranteurs. This all comes as she maintains her status as a regular TV personality and busy mum to her young son.
According to Todd, butter is a kitchen staple that enables her to create delicious dishes even while juggling her busy lifestyle and is an ingredient which is often overlooked and underappreciated by many home cooks.
Todd said: "I am a huge lover of butter, it's a flavour bomb. What many people don't realise is the versatility and depth of flavour that butter can add to any dish – it makes everything taste better. Whether it's making a rich gravy or basting your protein, butter can add a new level of flavour that you didn't know could be achieved."
Choose from LURPAK®'s salted, unsalted or flavoursome garlic Block Butter or their Spreadable Butter in slightly salted, unsalted and lighter with a distinctively light flavour which has a lot of noticeable benefits for cooking, baking, spreading and just about anything you want to make.
To create your own delicious buttery Christmas feast or to get creative with new dishes, LURPAK® and Sarah Todd have come together to create handy tips and tricks on incorporating butter into your everyday cooking.
Sarah Todd's tips and tricks to butter up with LURPAK®
Making your own compound butter is super easy
Finely chop flavouring of your choice, include ingredients such as herbs, roast garlic, chilli powder, olives and whisk together with the butter. Then using cling wrap, roll into a log and re-set it in the fridge. Once set, use this to flavour your roast chicken or simply as an herb butter to top a cooked steak or even a piece of bread.
Don't burn the butter!
If using butter to cook something in a pan and you start to notice the butter is about to burn, toss in a quick drizzle of oil to bring it back to a neutral temperature, this will allow you to continue the cooking without having to start all over again.
Create new flavours with brown butter (or I like to call nut butter)
Brown butter is one of my favourite uses of butter. Simply melt the butter in a pan and continue cooking it on a medium heat until the milk solids begin to caramelise. You'll start to see little golden-brown specs, this is what gives the butter a wonderful nutty flavour. Use this on everything!
White butter or Beurre Blance
This is basically a hot emulsified butter sauce made with white wine vinegar reduction flavoured with shallots and finished with cold butter to create a light, supple, tangy sauce that pairs perfectly with seafood dishes. Grate the butter when it's extremely cold. This is great for making a flaky pie crust that requires small pieces of really cold butter.
Enhance the flavour of your steak
Once a steak is almost cooked to your liking, add in a little rosemary sprig, chopped garlic and a dollop of LURPAK® butter, as the butter foams and bubbles, tilt your pan on an angle and with a spoon baste the steak with this deliciousness.
Using 100% fresh milk, with just a pinch of salt, LURPAK® has been making their premium butter since 1888. Here is a selection of delicious recipes from LURPAK® to inspire your own Christmas in July feast that will make any cook, the talk of the table.
LURPAK® is available in supermarkets nationally. For more information and recipe inspiration, head to www.lurpak.com/en-au.