Festive Feasting - Verjuice Roasted Boneless Turkey with Susie Hagen

by Olivia McCrimmon November 03, 2021 3 min read

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Free Range Boneless Turkey Roast

Susie Hagen shows us how to create this traditional family recipe from the Hagen family. Susie has been making this recipe for the past 12 years. She pairs it with this delicious and fresh salad with a creamy tahini dressing. Turkeys are available online for Christmas deliveries and Thanksgiving delivery.

Turkey Ingredients:

3 leeks trimmed and halved lengthwise
2kg boneless turkey or small whole turkey
2 tbsp olive oil
1 cup verjuice (Maggie Beer does a good one)
1 cup Hagen’s chicken stock
125ml dry white wine

Lemon & Pistachio Stuffing Ingredients:

* We sell stuffed turkeys but if you want to give it a go yourself, this is our go to stuffing recipe below.

160g fresh rye breadcrumbs
150g soft butter
2 eggs, lightly beaten
½ cup coarsely chopped flat leaf parsley
60g dried cranberries
50g pistachios, coarsely chopped
8 cloves garlic, roasted for 15 mins at 200c then peeled and chopped
¼ cup finely grated lemon rind
2 tbsp lemon juice

To prepare the stuffing:

Combine all ingredients in a bowl and use your hands to mix. Combine all ingredients and season with salt and pepper.
Stuff the turkey with the filling, or you can buy pre stuffed ones from us.

To cook the Turkey:

Preheat the oven to 220 degrees. Prepare a deep roasted pan.
Cut leeks into half and put in the base of the roasting pan, flat side down.
Place turkey on top of the leek bed, season with salt and pepper, pour 1 cup verjuice and 1 cup of chicken stock to the pan. Tear two pieces of foil (big enough to cover the turkey). Use a basting brush to oil the turkey, and the foil so it doesn't stick to the turkey. Cover tightly, and place into the oven for 30 mins.
While the turkey is cooking, we can start to prep the salad. Wash, Prep and cut all your vegetables and herbs as noted as above. To assemble your salad, start with the biggest ingredients on the plate and then work your way through until they are all placed on the plate. Drizzle with tahini dressing and top with fresh herbs and salt.
Take it out after 30 mins, turn the oven down to 180. Check the turkey and bast with the juices from the pan. Return foil and return to the oven for a further 20 mins.
Repeat this step 3 more times, and on the last 20 minutes take the foil off so it browns up nicely.
To check the turkey is cooked, pierce with a skewer and see if the fat runs clear. Remove the turkey from the oven, cover with foil and let it rest for 15 minutes.
Whilst the turkey is resting, pour the white wine into a saucepan and add your pan juices. Reduce on a high heat for 15 minutes. Remove leeks from the pan too and set aside until ready to serve.
Remove the butchers string and cut your turkey into slices, serve with a fresh side salad and pour your white wine sauce over the top.

Cook time schedule:

1 x 30 mins @ 220 degrees foil on
3 x 20 mins @ 180 degrees foil on
1 x 20 mins @ 180 degrees uncovered
1 x 15 mins rest with foil on

Salad Ingredients:

2 lebanese (short) cucumbers , thinly sliced
2 spring onions (scallions), thinly sliced
½ preserved Lemon, finely chopped
½ small head of red cabbage, thinly sliced
30g thinly sliced pickled turnip
2 tablespoons lemon juice
3 big radishes, thinly sliced
Salt
Ground black pepper
2 heads baby cos lettuce, ends trimmed, halved lengthways
2 tablespoons olive oil
30g herbs such as dill, parsley, coriander, roughly chopped

Lemon Tahini Dressing:

Whisk all ingredients in a small bowl with ½ cup water. Season with salt and pepper. Add more lemon juice if needed.

Method:

Wash, Prep and cut all your vegetables and herbs as noted as above. To assemble your salad, start with the biggest ingredients on the plate and then work your way through until they are all placed on the plate. Drizzle with tahini dressing and top with fresh herbs and salt.