The Cameler’s Roast Turkey

Method

1. Preparation and Brining:

Remove the wish bone. Then Give the turkey a hot water bath as per Grandad Ralph's method, stand the turkey in a sink and pour over hot water from a kettle. Once cooled, pat dry thoroughly and rub the outside and inside with plenty of salt. Leave for at least 1 hour, up to 24 hours. Rinse off the salt with cold water and repeat the hot water bath. Dry thoroughly and let it stand for at least 30 minutes. Make sure to disinfect the surface area and sink throughly with a cleaner to avoid any cross-contamination. 

2. Stuffing Preparation:

Sauté onions and the liver in butter until translucent and fragrant. Add breadcrumbs, 1 tbsp of Bahārāt Gulf of Arabia Spice Blend, chopped sage, and cook until aromatic. Add to a mixing bowl and combine with chopped chestnuts, apple, and when cool enough, add some of the beaten egg until holding its shape for the stuffing. Set aside. 

3. Gravy Stock Preparation:

Add the giblets, except the liver and gizzard, into a saucepan (the liver would make the gravy biter). Add the sliced onions, along with with the bay laves, parsley stalks and peppercorns. Add enough water to cover and bring to a simmer then lower to a medium heat. Simmer gently, uncovered, for 1 hour, strain through a fine sieve. Make sure to reserve the stock on the side until turkey is roasted and this is to be used in the final gravy preparation the coming steps.

4. Preheat the oven to 180°C (Gas mark 4).

5. Turkey Stuffing:

First, lets begin by adding the stuffing. We can either add the stuffing to the neck of the bird, making sure that the breast become plump, and securing the stuffing in place using a small skewer. Or, by using Grandad Ralph's technique, of filling the cavity with the cooled stuffing mixture and cover the opening with a buttered piece of bread to hold in the stuffing. Then, truss the turkey legs and ensure the bird is well secured. The cooking time will differ with each method, with the neck stuffing ensuring a faster roasting time. 

6. Turkey Seasoning:

In a bowl, combine 100g of softened butter with salt, Bahārāt Gulf of Arabia Spice Blend and ground sage. Carefully loosen the turkey skin and rub half the spice-infused butter under the skin and the rest over the outside.

7. Covering the Bird in a Buttered Cloth:

Using a muslin cloth in turkey roasting is a technique embraced by Chef Halle learned at culinary school (Leith’s School of Food and Wine) for several compelling reasons. Muslin, when soaked in butter and wrapped around the turkey, acts as a self-basting agent. As the turkey cooks, the butter-infused cloth gradually releases fat, which not only keeps the meat moist but also promotes even cooking and a beautifully browned skin. This method is particularly advantageous as it allows the heat to circulate evenly and the skin to develop a rich, golden colour without drying out the meat. The use of muslin is a traditional technique that combines old-school culinary practices with modern cooking requirements, providing a reliable way to achieve a juicy, flavourful roast turkey.

- Begin by soaking a large piece of muslin cloth or a J-cloth in hot water and ring dry, do this 2-3 times. Then Place the cloth in 100g of melted butter. Ensure the cloth is fully saturated to leverage its moisture-retaining properties during roasting.

- Drape the butter-soaked muslin over the entire turkey, covering it completely. Tuck the edges into the roasting tin to secure the cloth, ensuring it doesn’t shrink away from the meat during cooking.

8. Turkey Roasting:

Roast the turkey at 180°C (Gas mark 4) for 3-4 hours (depending on the size and stuffing method of the turkey). Please check here for more information on cooking turkey safely. Baste periodically and add water as needed to prevent the juices from drying out.

9. Checking for Doneness:

Verify the turkey is fully cooked by inserting a skewer into the thickest part of the thigh; the juices should run clear. If not, return to the oven and check at regular intervals. Once cooked, remove the muslin cloth and allow the turkey to rest, uncovered, for 20-30 minutes to let the juices redistribute.

10. Making the Gravy:

Pour off the excess juices from the roasting tin in a seperate jug, reserving about two tablespoons of fat once the juice settles. Make a roux by cooking the flour with the reserved fat over medium heat for 2-5 minutes. Then, gradually add up to 600 ml of combined liquid from the prepared stock, the roasting juices, and any resting juices from the turkey. Bring the sauce to a boil, then simmer for 5 minutes. After that, using a hand blender or food processor, blend the cooked vegetables from the roasting tin into the gravy for added flavour, then strain through a fine sieve, and serve in a warmed gravy boat.

Cooking Time Notes:

- Adjust the cooking times based on the size of the turkey and whether the stuffing is placed in the main cavity or the neck cavity, as this will affect the cooking duration:

   - Main cavity stuffing: Extend cooking time as it takes longer for heat to penetrate and cook the stuffing thoroughly.

   - Neck cavity stuffing: Requires less time than main cavity stuffing and helps in faster cooking of the turkey.

   - Ensure the internal temperature of the turkey reaches 74°C to ensure food safety. Here is a reference for different sizes and their respective cooking times Food Safety for Turkey.

Grandad’s and Culinary School Techniques:

- Grandad Ralph's method focuses on intensive seasoning and a unique brining technique that enriches the turkey with deep flavours and ensures moisture retention.

- Culinary school techniques incorporate precise heat management and use of buttered muslin for a golden finish, promoting an evenly cooked and juicy turkey.