Recipe by Quaglino’s Head Chef James Hulme
For the stuffing
- Make up enough Paxo mix for 200g as per the instructions on the box, combine this with 200g sausage meat, 50g dried apricots and 50g cooked chestnuts.
- Gently cook 1 onion finely chopped with 6 sage leaves and mix through the rest of the stuffing mix when cool.
- Ask your butcher to remove the legs from the turkey and debone them.
- Lie the legs skin side down and cover with cling film, slightly beat with a rolling pin or tenderiser to flatten them.
- Put the stuffing in the middle and roll the leg around to give a rough sausage shape, cling film tightly and set in the fridge, when firm remove the cling film and wrap in streaky bacon. And tie with string.
- For the turkey crown, cover in butter and season.
- Roughly chop carrots, onions and leeks and rest the crown on the vegetables in a roasting tray
- Roast at 160oc until the core temperature reaches 68oc, remove from the oven and allow to rest.
- At the same time place the legs on a roasting tray drizzled with a little oil and cook for 1 hr until golden and cooked through. Also allow to rest.
- To make the sauce, remove the turkey crown from the tray and place the tray on the stove and pour in 250ml of white wine and 250ml of madeira, 5 sprigs of thyme and 2 bay leaves. Reduce until a syrup consistency.
- Add in 1 litre of fresh chicken stock and 1 litre of fresh veal stock, (if using stock cubes you can add a little flower before the wine is added to help thicken the sauce) reduce to a gravy consistency and pass through a fine sieve
- Carve the meat and serve with all the trimmings.
Breast
- Sous vide breasts with butter and thyme
- 2hrs 55oc
- Chill
- Roast before service and reheat, hold in auto cham and carve to order
- Garnish
- Gravy form legs and bones etc
- Pomme fondant
- Pigs in blankets roasted off
Quaglino’s Head Chef James Hulme
Quaglino’s Head Chef James Hulme has worked alongside some of the best in the industry such as Tom Aikens and Richard Corrigan and trained under culinary legends Marco Pierre White, Matt Brown and Roger Pizey. Having now taken up position at one of London’s most iconic venues, Quaglino’s, he is there to help keep their menus aligned with the elegance and history of the restaurant.
From an early age James has been interested in food, his mother was a home economics teacher and always cooked, inspiring James’ fresh, clean and traditional style of cooking. He has been working in kitchens since he was 15 years old, having held almost every position in the kitchen from Commis to Head Chef in a number of Manchester and London’s best restaurants including Marco, Plateau and Pont de la Tour.
As a classically trained chef, James specialises in British, French and Italian cuisine, whilst also following modern techniques to keep the menus exciting and innovative. With 30 kitchen staff reporting to him, he focuses on the development of Quaglino’s menu, ensuring that the venue has a menu that matches it’s traditional and decadent style.