Tom Kerridge's Christmas Dinner: Roast Turkey & Gravy

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be homemade.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Prepare a brine with 2 liters of water and 200 grams of table salt, whisking until dissolved.

Submerge the 1 kilo turkey breast in the brine and leave it for about 8 hours.

Stretch 12 to 15 strips of streaky bacon by holding one end and pulling it to prevent unraveling when wrapping the turkey.

Wrap the turkey breast in the stretched bacon and place it in a roasting tray with chopped vegetables (celery, banana shallots, mushrooms) and fresh thyme.

Preheat the oven to 185 degrees Celsius and roast the turkey for about 1.5 hours.

After roasting, remove the turkey and let it rest on a rack covered with tinfoil for warmth.

Place the roasting tray on high heat to make the gravy, scraping up the flavors stuck to the bottom.

Add 20 grams of butter to the tray, then 2 tablespoons of runny honey, cooking until caramelized.

Add 2 tablespoons of soy sauce to stop the honey from overcooking, then sprinkle in 20 grams of flour, stirring to create a roux.

Pour in 250 mils of chicken stock, stirring to combine, then add the remaining stock and bring to a gentle simmer for 4-5 minutes.

Pass the gravy through a sieve into a clean saucepan or jug, pushing through the flavors with a whisk.

Taste the gravy and adjust with a pinch of salt and a splash of vinegar for acidity.

Slice the rested turkey breast thinly, ensuring each slice has a layer of bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens