Jamie Oliver Turkey Chili Recipe 435 Food

JAMIE'S EASY TURKEY

Steps:

• PREP - if you want to get ahead, do all this prep on Christmas Eve, ready for the big day. Either way, get your turkey out of the fridge 1 to 2 hours in advance, depending on its size, so it can come up to room temperature.
• Check the main cavity for the bag of giblets, and if they're in there, remove them and tip into your roasting tray. The added flavour for your gravy later will be incredible - trust me.
• Warm the butter in your hands then rub and massage it all over the bird, getting into all the nooks and crannies, then sprinkle from a height with sea salt and black pepper.
• Halve the clementine and place in the main cavity with the fresh herbs - you don't want to pack it full as you want to allow hot air to circulate.
• Use a handful (200g) of Gennaro's pork & onion stuffing to fill the neck cavity, but don't stuff it in too tightly, then pull the skin back over it and tuck it under the bird. You'll get a good contrast between the soft, juicy stuffing here and the crispier stuff you can bake off in a dish.
• Roughly chop the veg - there's no need to peel them - and chuck into the tray with the giblets to make your trivet, then sit the turkey on top and cover the tray with tin foil.
• Remember now to wash your hands, plus any kitchen kit the raw turkey has touched, before moving on.
• COOK - Preheat the oven to 180ºC/350ºF/gas 4.
• As a guide, you want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you've got a 6kg bird, like I had here, do it for 2 hours 42 minutes - this sounds very precise, but I find that 27 minutes per kilo for a higher-welfare bird is the sweet spot.
• Remove the tin foil about 45 minutes before the end of cooking, to allow the turkey to get nice and golden.
• To check it's cooked, the simplest way is to stick a knife into the thickest part of the thigh - if the juices run clear, it's done. If you're worried, you could also use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly's turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
• Use heavy duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover it with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on with everything else.
• See how to finish your gravy by checking out my Christmas day gravy recipe.
• CARVE - Choose from the two methods below, or watch the How to carve a turkey video on Food Tube.
• Remove the wing, slice the skin beside the leg, then pull out and chop the legs off. You can either slice or pull this brown meat - it's so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
• Remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

TURKEY CHILI WITH CANNELLINI BEANS

Steps:

• In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
• Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

TURKEY CON CHILLI

Steps:

• Preheat the oven to 350 degrees F/ 180 degrees C/ Gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, red pepper, yellow pepper and chiles, and cook, stirring occasionally, for about 5 minutes. Add the coriander (cilantro) stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. For the guacamole: While that's cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chile and coriander (cilantro). Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves (cilantro) and some finely sliced fresh chile if you fancy then get everyone to tuck in.;

CHILI CON CARNE

Steps:

• If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
• Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
• Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
• Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
• Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
• Add the red kidney beans 30 minutes before the end of cooking time.

JAMIE'S CHRISTMAS TURKEY

Steps:

• If you're worried about cooking the perfect Christmas turkey because you're afraid you'll get it wrong, don't be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal. Take your turkey out of the refrigerator about an hour before you're ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. Preheat your oven to full whack then get started on your stuffing. For the stuffing: Pour a lug or 2 of olive oil into a large pan on a medium heat and fry off your chopped onion, for about 10 minutes, or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another 1 minute or 2. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it's mixed really well, bring the stuffing together into a ball, then cover and chill until you're ready to stuff your turkey. Pull the skin at the neck-end back so you can see a cavity and push about 1/2 of your stuffing inside your turkey. Not too much: you don't want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs rosemary. Place your roughly chopped onion, celery, and carrots in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 350 degrees F/ 180 degrees C/ Gas 4. Cook for about 35 to 40 minutes per kilo/ 2 pounds 2 ounces. The 11 pound/ 5 kg bird in this recipe will take about 3 to 3 1/2 hours. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2 1/2 hours, remove the foil so the skin gets golden and crispy. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it's ready. If not, pop the turkey back in the oven to cook for a bit longer, then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your vegetables and gravy ready.

THE BEST TURKEY IN THE WORLD

Steps:

• In my books, the perfect bird is 14 to 18 pounds/ 6.5 kg to 8 kg in weight because that's a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds. If you're buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you'll often find these birds come with their own cooking instructions. Really good-quality birds do cook in a shorter time so follow the instructions if it has them.
• This year I'm using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film/ plastic wrap and keep in the refrigerator until you need it.
• Take your turkey out of the refrigerator a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you'll only need a few tweaks to finish it off. Halve 2 to 4 clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take a sprig of fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.
• Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you've already made your gravy like I've done, you won't need a vegetable trivet, if not, do that now by roughly chopping 2 or 3 carrots, 3 peeled onions, and 2 celery sticks. Preheat your oven to full whack and get the turkey in the roasting tray. As soon as it goes in the oven, immediately turn the heat down to 350 degrees F/ 180 degrees C/ Gas 4.
• As a rough guide, you want to cook the turkey for about 35 to 40 minutes per 2.2 pounds or 1 kilogram, so a 15 1/2 pound/ 7 kg turkey will want about 4 to 4 1/2 hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan.
• After 3 1/2 hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 150 degrees F/ 65 degrees C for a good quality bird, and about 180 degrees/ 82 degrees C for a cheaper bird, it's ready to come out.
• Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 30 minutes.

BEST TURKEY IN THE WORLD - JAMIE OLIVER.

Steps:

• For the Butter:.
• You need to finely chop the carrots, onion and celery. Chop rosemary and thyme.
• Mix into the butter thoroughly.
• The Turkey:.
• Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird.
• Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed.
• The other half of the butter is to be smoothed over the outside of the turkey.
• Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide.
• Cover in cling film and keep in the refridgerator until ready to be cooked.
• Before cooking, chop 2-4 clementines and place in the cavity.
• Stuff the neck of the bird with as much stuffing as possible.
• Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end.
• For best results, baste the turkey every 45 minutes.
• Enjoy.

JAMIE OLIVER TURKEY CHILI RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350ºF. Heat a few tablespoons of olive oil in an oven proof large pot on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. Add the cilantro, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to cook for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. While that's cooking, make your guacamole by mixing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and cilantro. Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Mix the two together. Take the chilli out of the oven and scrape all the bits from the edge of the pan back into the chilli for added flavor. Squeeze in some lime juice, and stir in the cilantro leaves. Check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top.