CHEEKY CHRISTMAS TURKEY

CHEEKY CHRISTMAS TURKEY WITH BRAISED LEEKS

5kg free-range, organic turkey

1 bunch of thyme

1 bunch of sage

2 red onions, quartered

A little olive oil6 leeks

2 tbsp dried porcini mushrooms

1 bottle red wine

A few bay leaves

4 bulbs garlic

2 tbsp butter

10 rashers smoked bacon or pancetta

If u always get in a bit of a fluster when doing Christmas dinner, with all the trimmings & timings, u'll love this turkey because we simply remove the legs so that both meats cook perfectly. u cook it with loads of leeks, wine & herbs so that u get these unbelievably gorgeous sweet leeks & delicious homemade gravy without even touching a saucepan.

Method
Preheat ur oven to 180C/350F/gas mark 4. Lay a damp cloth on a surface & place ur chopping board on top. This will secure ur board in place & stop it slipping around. Place ur turkey on the board and with a large cook's knife, carefully remove both legs.

Then, place ur knife in between the drumstick & thigh, & cut in half. Set these aside. Next, trim the excess carcass off the crown (turkey breast) & set aside with the leg pieces. This will be good for ur sauce.

Place half ur bunches of herbs in the crown cavity & put aside. Next, place ur leg pieces, carcass trimmings & onions in a large roasting tray & toss with a little olive oil, salt and pepper. Put the tray in the oven for 30 minutes.

Meanwhile, get on with ur leeks. Trim the top & bottom & quarter lengthways. Wash & drain well. Then soak ur porcini in a little boiling water. After 30 minutes, take the tray out of the oven. Push the thighs and drumsticks to one side.

Place ur leeks in the tray & carefully turn over in all the lovely cooking juices. Then stir through ur porcini & its juice, the wine, bay leaves and the rest of the thyme & sage & whole garlic bulbs. Rub the turkey breast with butter & season generously.

Drape ur bacon over the top. Place the crown in the tray on top of ur thighs and leeks.

Tear off a large sheet of greaseproof paper. Rinse under a tap so that it becomes flexible. Drape and tuck in & around, exposing the breast but covering the delicate leeks.

Place in the oven for 2 hours. (Check to see if it's cooked by inserting a long knife into the thickest part of the breast. The juices should run clear.)

When it's ready, transfer the crown & leg pieces to a platter & allow to rest for 15 minutes while u get all ur veggies & the gravy ready to go. Skim any fat off the top of ur leeks & sauce, & throw the carcass away.

Then, remove the leeks to a colander - reserving all the juice - & place them in a large serving bowl.

Squash the sweet flesh from the whole garlic & chuck away skin. (If u want to add any water or stock to loosen the sauce, then feel free.) Bring the sauce to the boil, in the tray, season to taste & reduce to thicken or intensify if u fancy.

Serve with ur leeks & turkey

Ho Ho hooo ! Merry Christmas! Enjoy your very Cheeky TURKEY!