Meats Recipes - Honey-roast Stuffed Turkey

Ingredients                                        

• 4.5 kg/10 lb oven-ready turkey

• 100 g/4 oz/1 cup cooked brown rice

• 100 g/4 oz/1 cup streaky bacon rashers (slices), rinded and finely chopped

• 198 g/7 oz/1 small can sweet corn (corn), drained

• 2.5 ml/1/2 tsp dried mixed herbs

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp grated nutmeg

• 1 egg, beaten

• 25 g/1 oz/2 tbsp butter

• 45 ml/3 tbsp clear honey

• 15 ml/1 tbsp brandy

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Method:

1. Wipe the turkey inside and out with kitchen paper. Mix the rice with the bacon, sweet corn, herbs, salt and pepper to taste and the nutmeg.

2. Mix with beaten egg to bind. Stuff the neck end of the bird and secure the skin underneath with a skewer.

3. Tuck the wing tips under and place in a roasting tin. Spread the breast with butter then cover with foil, crimping it under the edges of the roasting tin.

4. Roast for 2 1/2 hours at 180°C/350°F/gas mark 4. Remove the foil and drain off any cooking juices into a saucepan.

5. Spoon 30 ml/2 tbsp of the honey over the breast and return to the oven for 15 minutes to glaze.

6. Insert a skewer into the thickest part of the thigh. If the juices run clear, the turkey is cooked. If not, re-cover the breast and return to the oven for a further 10-15 minutes.

7. Make gravy in your normal way (the giblets could be used to make the stock) and add the remaining honey and brandy to it.