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Roast Turkey with Citrus and Herb Butter
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A tasty twist on Christmas day
Use the turkey giblets to make a homemade stock for the gravy. Put the giblets with a Cooks' Ingredients Bouquet Garni for Poultry, 2 torn bay leaves, ½ onion and a celery stick, both roughly chopped, and 10 black peppercorns into a large pan. Cover with 1 litre cold water, bring to the boil and then simmer for about 1 hour or until the stock has reduced by half. Strain through a sieve, cool and chill until required (it will keep for up to three days in the fridge).
Typical values per serving:
This recipe was first published in November 2006.