Ingredients
Turkey Legs
- 2 stuffed turkey legs; about 5kg using Traditional stuffing from Churchill Butchers.
Gravy
- 1 tbsp Corn Flour
- Turkey droppings and juices
- Chicken Stock
Method
Turkey Legs
- Brush with oil
- Season with Salt and Pepper
- Place in a dish on a wire rack with about 3cm of water
- Cover with foil and roast in the oven at 180ยบ for about an hour
- Remove foil and continue to roast until browned
- Rest for an hour before slicing
- Deglaze the tray and keep the juices for the gravy
Gravy
- Make a Corn Flour slurry and set aside
- Heat up the Turkey juices and drippings in a pot
- Add the chicken stock
- Stir in the slurry
- Pass through a sieve
- Serve
Notes
Full Christmas lunch here: https://docs.google.com/document/d/1DE0lSlsCvPZe-jRUoxvefvY5vG1nWMaOkUPDFQTLIyI