|per 100 g||Total Recipe|
|Gross weight||100 g||4170 g|
|Energy||647 kJ / 155 kcal||26970 kJ / 6443 kcal|
|Sat. fat||4 g||134 g|
|Unsat. fat||3 g||89 g|
|Fibre||1 g||26 g|
|Salt||309 mg||12864 mg|
2.5 kgWhole Turkey
247 mlChicken stock
150 mlMadeira wine
100 gRed Onion
15 gSea salt
5 gPepper, black
790 gSage turkey stuffing
4.2 kgTotal recipe weight
Prepare the sage stuffing in advance and heat the oven to 150°C / 302°F
Clean the vegetables and cut them into large chunky pieces, place them on the on oven tray. Add some sage leaves and crushed garlic, drizzle a little olive oil over the top.
Carefully loosen the turkey skin over breast and legs by pushing your fingers between the skin and the meat of the turkey .
Next rub a little salt between the the skin and the meat, folowed by some strategically placed knobs of butter and some sage leaves under the skin.
Place the turkey on the vegetables and fill the cavity with the sage stuffing, tie up the legs and season the outside with pepper and salt.
Loosely cover with tin foil so that it is covered but the heat can still reach the turkey and bake for 1 1/4 hours. (Rule of Thumb is: bake 15 minutes for every 500 grams of turkey weight)
Remove the turkey from the oven and turn up the heat to 180°C / 356°F. Brush melted butter over the turkey and bake without the foil for a further 30 - 45 minutes until the skin is crispy and golden brown.
Place the turkey on a warm serving plate and cover with foil, leave to rest for 30 minutes.
Meanwhile prepare the Madeira sauce; Pour the roasting juices into a bowl and allow to rest for 2 - 3 minutes, scoop off most of the excess fat.
Place the baking tray on medium heat with 1/2 of the vegetables ( keep the rest to serve with the turkey)
Add the juices, the Madeira and the chicken stock and mix well. Bring to a boil and allow to simmer for 15 - 30 minutes until the sauce has the desired thickness. Blend until smooth. Season with pepper and salt.