“Roasting a turkey can be a daunting task, but my method cuts the cooking time down to less than half and will give a restaurant finish to your Christmas lunch. It’s not complicated – although it can be a little time consuming – but the result is ultra-rewarding. The idea is to fill each leg with a different stuffing, elevating it above the conventional turkey.
Remove both legs from the bird, leaving just the crown. Remove the bones from the legs leaving all the meat on the leg and the skin intact, also remove the sinew and the cartilage (this is the time consuming bit). Assuming all is going to plan, you should be left with two pieces of flat turkey leg.
Take the stuffing (I use apricot and sage and apple and cranberry, but you can buy it if you haven’t time to make them) and insert it where the bone was. Roll up the meat in buttered seasoned tin foil to form large cylindrical shapes.
Put the two cylindrical turkey legs in a large roasting pan with the crown of turkey on top and roast in the oven on 180 degrees for around three hours, depending on the size of the bird.
Give each guest a slice of white meat and a slice of the apricot and sage stuffed leg and the apple and cranberry stuffed leg.”
Jeremy Bloor, OXO Restaurant