Ingredients
- 1 celeriac
- 1 large sprig of thyme
- 2 bay leaves
- 4 slices smoked streaky bacon
- 20g porcini mushroom (optional)
- 300ml chicken stock
- 1.8kg turkey crown
- 100g softened butter
- Salt and pepper
- A squeeze of lemon
- 100ml cream sherry
- 150ml cream
- 10 cooked chestnuts, roughly chopped (optional, it will still be delicious without)
1 Set the oven to 185 degrees.
2 Trim the celeriac, it's easiest done with a large serrated knife, and cut into five even slices.
3 Put these in the bottom of a medium-sized roasting tray then add the thyme, bay, bacon, porcini and stock.
4 Sit the turkey on top of the celeriac and brush the skin with most of the butter, then season it. Cover with foil and roast for one hour covered.
5 Remove from the oven and brush the skin with any remaining butter then put back in the oven for 45 minutes to finish cooking and turn golden.
6 Set the turkey aside on another tray to rest covered with foil.
7 Take out the thyme, bay, bacon and porcini then strain off the juice into another pot.
8 Leave the celeriac in the tray and run a knife through it to make it easier to work with, then crush it with a fork and check for seasoning. Add a little lemon and transfer into a bowl to keep warm.
9 For the sauce, add any turkey juice from the resting tray to the juices you have sieved, then bring all the juice to a simmer.
10 Add the sherry and the cream and reduce for a couple of minutes until the sauce starts to thicken. Add the chestnuts and a little lemon, check for seasoning, then keep the sauce warm.
11 Slice the turkey and serve with the crushed celeriac, sprouts and parsnips. Delicately spoon the sauce over the top like a professional.
