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