<span>Sudhanshu Nirmal, executive chef at the Aloft Al Ain, explains why even a little bit of sage will make a big difference to the tastiness of your turkey dinner this Christmas. “Sage is a very versatile herb. It has a very strong character with loads of aroma. It has a particular warmth and density of flavour, which works magic in this festive favourite.”</span> <strong><span>Christmas turkey (<em>Serves eight)</em></span></strong> <span><em>Ingredients </em></span><span><em>and method for </em></span><span><em>turkey</em></span> <span>5kg turkey</span> <span>100g softened butter</span> <span>5g thyme</span> <span>2g star anise</span> <span>2g cloves</span> <span>30g salt</span> <span>5g cracked pepper</span> <span>100g carrot</span> <span>100g onion</span> <span>100g navel orange</span> <span> For the turkey marinade, whip softened butter with the chopped thyme, spices, salt and pepper, and push the mixture under the skin of the turkey’s breast and legs. Marinate overnight in the fridge.</span> <span>Stuff the cavity of your bird with the carrot</span><span>, onion and orange, </span><span>and then truss using a trussing thread and needle. </span> <span>Also truss the feet together, so that they overlap. </span> <span>Place the turkey in a pre-heated oven at 162°</span><span>C</span><span>, with a piece of aluminium foil loosely covering the breast meat. </span> <span>Cook for two hours, basting occasionally. </span> <span>Remove the foil and increase the temperature to 210°</span><span>C</span><span>.</span> <span>Continue cooking for the next 40 to 45 minutes, basting more regularly. </span> <span>Use a probe thermometer to check the internal temperature in the thigh meat, which should be 73°</span><span>C</span><span> or above. </span> <span>Once done, remove the turkey from the oven and let it rest for approximately 10 to 15 minutes before serving it along with all<br/> the trimmings.</span> <span><em>Ingredients and method </em></span><span><em>for roast vegetables</em></span> <span>200g carrots</span> <span>200g sweet potatoes</span> <span>200g green beans</span> <span>200g chestnut</span> <span>200g pumpkin</span> <span>Salt, to taste</span> <span>Pepper, to taste</span> <span>5g thyme</span> <span>5g rosemary </span> <span>150g </span><span>clarified butter</span> <span>Prep and cut your vegetables into rough batons. </span> <span>Season with salt, pepper, fresh thyme, rosemary and a bit of clarified butter. </span> <span>Cook in a preheated oven at 180°</span><span>C</span><span> for 30 minutes and then increase the temperature to 210°</span><span>C</span><span> for a further five minutes.</span> <span>Remove from the oven and transfer to a serving plate. </span> <span>Keep the vegetables warm until you are ready to serve them with your turkey and trimmings.</span> <span><em>Ingredients and method </em></span><span><em>for stuffing</em></span> <span>200g veal loin</span> <span>90g chicken breast</span> <span>2 slices sourdough bread</span> <span>Pinch of salt</span> <span>50g butter</span> <span>50g cooking cream</span> <span>100g white onion quarters </span> <span>100g button mushroom, chopped</span> <span>30g chicken seasoning</span> <span>2g sage</span> <span>100g cooked chestnut, peeled</span> <span>Blend the veal, chicken and sourdough bread with salt</span><span>. Once the meat is finely minced, gradually add the butter and cream. Transfer the mixture into a bowl, place over ice, and mix in the rest of the ingredients. </span> <span>Lay a piece of cling film on your kitchen counter and use it to create a roll out of your stuffing.</span> <span>Cook this in a steamer for 20 minutes. Cool down in ice water and refrigerate.</span> <span><em>Ingredients </em></span><span><em>and method for cranberry sauce</em></span> <span>2tsp</span><span> shallot brunoise</span> <span>Dash of olive oil</span> <span>250g fresh cranberries</span> <span>100g frozen cranberries</span> <span>30g sugar</span> <span>Pinch of salt</span> <span>10g orange zest</span> <span>100g cranberry jelly</span> <span>Sauté the shallots in a saucepan with olive oil until they are completely translucent. </span> <span>A</span><span>dd the fresh and </span><span>frozen cranberries, sugar, salt and orange zest, and</span><span> continue to cook on a low heat until the berries macerate – for approximately</span><span> 15 to 20 minutes. </span> <span>Then add the cranberry jelly and cook further until it thickens slightly</span><span> (about 12 to 15 minutes on a low heat). Check the seasoning and adjust to taste.</span> ______________ <strong>Read more:</strong> ______________
