RECIPE OF THE WEEK
Here’s the next in our series of gut-friendly festive recipes, devised by nutritionist Lily Soutter and leading charity Bowel & Cancer Research. This slow-cooked turkey, orange and fennel tray bake is the main event and would make a great Christmas Day choice for those with sensitive tummies.
Orange and fennel roast turkey
Prep time: 10 mins, plus marinating
Serves: 4, with lots leftover
Cooking time: around 1 hour 55 mins
1 small turkey (around 4kg)
3 tbsp extra virgin olive oil
5 bay leaves (plus extra to decorate)
A handful of thyme sprigs (plus extra to decorate)
½ jar marinated artichokes
3 medium oranges: zest and juice 2 and slice all 3
2 tbsp fennel seeds
200ml dry white wine
1. Combine all the ingredients (along with some salt and pepper) apart from the wine and half the olive oil in an oven bake bag, seal well and leave overnight or for a few hours in the fridge to marinate.
2. Preheat the oven to 180°C/160°C fan/gas mark 6. Bring the turkey to room temperature while the oven heats up. Put the turkey (still in the tied-up bag) in an ovenproof tray. Cook for 1 hour 15 mins at 180°C (turn the turkey upside down halfway through to coat the topside of the bird in juices), turn up oven to 220°C, remove the turkey from the bag, brush with the olive oil and cook for a further 40 mins on high to crisp up the skin. Check the meat is cooked though, if not cover with foil to keep moist and cook for longer (cooking time depends on weight of turkey – look at weight for cooking times).
3. Remove turkey from tray and leave to rest under foil for 30 mins before carving.
4. Meanwhile pour the wine into the roasting tin and put back in the oven to reduce. Taste the sauce for seasoning.
Tip… A small amount of marinated artichokes is okay if following a low FODMAP diet though fresh or Jerusalem artichokes are not. For those not following the diet, roast a few halved Jerusalem artichokes and whole garlic cloves in a small roasting tin drizzled with oil for the last hour of cooking time.
We’ll be bringing you more Christmas recipes from the Gifts For Your Gut plan over the coming weeks, including vegetable accompaniments, a delicious dessert and ideas for using up leftovers.