SLOW COOKED TURKEY

Make your turkey the star of the show bursting with flavour for your festive spread. I’ve used my Spartan seasoning as it has lovely notes of cracked pepper, lemon and roasted garlic which pairs perfectly with the sweet turkey meat.

For this recipe you can opt for a whole turkey or the secret chefs use when we cater for Christmas functions is to use a cut called a turkey buffet; it's basically boneless breast meat, which means you can cook it perfectly, keeping in all its juices. The problem with whole turkey, besides its enormous size, is that when you roast the whole bird the breast meat can become overcooked. This cut solves that problem. You won’t find turkey breast in the supermarket, so ask your local butcher to order it in for you.

This recipe uses only one boneless turkey breast and feeds a family of 4 very easily with leftovers for sandwiches. For a special December get-together or indeed Christmas Day itself simply add gravy, some crispy potatoes, and buttered peas and you will have a meal that will get many a tongue wagging.

Did you know? Turkeys were first brought into Britain in 1526. Before this time, for Christmas meals people used to eat geese, boars’ head and even peacocks! After the British Empire discovered the New World (that’s the Americas) an influx of gobble-gobbles hit Britain. Turkeys were eaten instead of cows and chickens because the farmers needed their cows more for their milk and needed their chickens for the eggs, which back then were way more expensive than they are today.

The Christmas turkey tradition can be traced back to Henry VIII who decided to make the bird a staple for this festive day. Henry swapped his usual goose for a Norfolk Black Bird (a British breed of domestic turkey) and by 1573 turkey was commonly served before gaining even more popularity throughout England in the 17th century. Coupled with Edward VIII making the turkey a fashion statement at Christmas and Queen Victoria reopening trade with the USA turkeys became the in-thing.

If you have never tried turkey or have had a bad experience because it was dry and bland then give this recipe a go and see if I can change the way you enjoy succulent flavoursome turkey.

PREPARATION: 30 mins

COOKING TIME: 6 1/2 hrs

SERVINGS: 4

INGREDIENTS

• 3-4 tbs SPARTAN

• 2 tbs oil

• 1.5kg-ish fresh single turkey breast with skin on

• 500g small baby white potatoes

• 2 x 3/4 cups chicken stock

• 50g butter

• 1/4 cup plain flour

• 1 tsp fresh thyme leaves

• 1 tbsp fresh flat-leaf parsley leaves, chopped

METHOD

1. Place potatoes in base of 5.5 ltr slow cooker. Pour over 3/4 cup stock. Top with turkey. Put lid on.

2. Cook on LOW for 6 hours or until juices run clear when thickest part of turkey is pierced with a knife.

3. Preheat oven to 220°C fan forced. Line a large baking tray with baking paper.

4. Transfer turkey to a plate. Mix SPARTAN seasoning with oil in small bowl then coat turkey breast evenly. Cover loosely with foil to keep warm. Set aside to marinate.

5. Using a slotted spoon, transfer potatoes to a bowl.

6. On a chopping board, cut potatoes in half add back to bowl and drizzle over some olive oil toss to coat. Place potatoes in prepared tray.

7. Roast potatoes for 30 to 35 minutes or until golden and crisp.

8. Meanwhile, melt butter in a large frying pan. Add flour. Cook, stirring, until mixture turns golden and smells like cookies.

9. Gradually whisk in ½ cup cooking liquid until combined, bring to boil.

10. Add remaining 3/4 cup stock and cook, whisking constantly, until mixture bubbles and thickens.

11. Heat large fry pan or BBQ on high and sear turkey on high for ~4 minutes to create a nice crust. Only cook one side. Slice turkey.

12. Add parsley to potatoes and season. Toss to combine.

TO SERVE

Serve turkey with accompaniments of your choice, a bottle of chilled white. And have a cracking Christmas.