Serves: 6

Roast Tesco free range bronze turkey with turkey leg pie and mulled wine gravy

Roast Tesco free range bronze turkey with turkey leg pie and mulled wine gravy

Difficulty: Advanced


  • 1 x 4 - 5kg Roast Tesco Free Range Bronze Turkey 4 sprigs of fresh thyme
  • 1 onion, cut in half
  • 1 bulb of garlic, cut in half horizontally
  • 2 packs of Tesco Red Cabbage & Apple
  • For the Mulled Wine Gravy
  • 2 x Tesco Finest Turkey Gravy
  • 1 x Tesco Mulled Wine

For the Root Vegetable Puree

  • 1 celeriac, peeled and cut into chunks
  • 500g carrots, peeled and cut into chunks
  • 300g shallots, peeled & halved
  • 300ml whole milk
  • 50g butter
  • 1 tsp ground nutmeg
  • Salt & pepper

For the confit leg pie:

  • Leg meat from your roast turkey, shredded
  • 2 packs Tesco ready rolled shortcrust pastry
  • 1 egg, beaten
  • 1 tablespoon of fresh tarragon, chopped
  • 1 onion, peeled and chopped into quarters
  • 1 large carrot, peeled and cut into chunks
  • 2 sprigs of fresh thyme
  • A bulb of garlic, cut in half across the centre
  • 100ml Tesco Finest Turkey Gravy
  • Olive oil, salt & pepper


ADVANCE PREPERATION: Prepare your turkey pie filling.

  • Pre-heat the oven to 180C
  • Remove the turkey legs from the turkey, leaving just the breasts on the crown to roast later. Place the legs in a roasting dish with the onion, carrot, garlic and thyme, toss everything in a little olive oil, salt and pepper. Cover with foil and roast in the oven for around 1 hour. Remove the foil from the oven, reduce the oven temperature to 170C and roast again for another 20 minutes. Test the juices of the turkey run clear to know it's fully cooked through. Allow the whole mixture to cool
  • In a mixing bowl, shred the meat off the turkey legs, using your fingers to pull the turkey into small pieces. Roughly chop the roasted onion and carrot into a small dice and add to the turkey mix, then squeeze some of the roasted garlic from the bulb into the bowl. Add the chopped tarragon and enough cold gravy to coat the mix nicely

To make the turkey pie

  • Preheat the oven to 190C
  • Line a 20cm pie dish with one sheet of shortcrust pastry, allowing it to hang over the edges. Roughly trim off the excess pastry but leave at least 2 - 3 cm overhang all the way around. Place a piece of grease proof paper over the pastry and fill the pie cavity with baking beans. Bake in the oven for around 15 minutes until the pastry is cooked through and appears sandy, with no greasy or raw patches. Take the greaseproof and baking beans out of the pie tin
  • Now fill the cooked pie case generously with your turkey pie mix
  • Using a pastry brush, brush some beaten egg around the overhanging pie base rim. Now place your second sheet of shortcrust pastry over the top and crimp the cooked pastry base and raw pastry lid together using the prongs of a fork. With a sharp knife, trim the excess pastry from both layers around the edge of the pie tin, flush to the edge of the rim. Cut a small hole in the centre of the pie top to allow steam to escape in baking, before brushing the pie top with more beaten egg. Place the whole pie in the fridge until ready to bake. The pie will take approximately 20 - 25 minutes to bake. Serve immediately, piping hot

To make the root vegetable purée

  • Heat the oven to 180C
  • Place all the chopped vegetables in a roasting tray and toss in a little olive oil, salt and pepper. Roast for around 30 minutes until all the vegetables are cooked through and a little caramelised
  • Heat the milk, butter and nutmeg in a saucepan then transfer to a food blender with the cooked vegetables. Blend until you've reached a smooth consistency before checking and adjusting the seasoning with salt and pepper if necessary. Set to one side in a microwavable container until ready to serve. It should only take 2 - 3 minutes to reheat until piping hot in the microwave

To make the mulled wine gravy

  • Place half a bottle of mulled wine in a saucepan and reduce over a high heat until it has reduced in quantity to one third of the original volume. Mix with the turkey gravy and set to one side in the saucepan (if necessary, move to the fridge once cooled) until ready to serve
  • To cook the Tesco Red Cabbage and Apple
  • Cook according to the package instructions

To roast the turkey crown

  • Preheat the oven to 200C
  • Rub butter all over the crown and season well with salt and freshly ground black pepper. Place the fresh thyme, onion and garlic in the bird's cavity, then cover the whole crown lightly with buttered foil - try and raise the foil up so that it doesn't touch the skin of the turkey
  • Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 before turning the oven down to 180C and continuing to cook for about 12 minutes per 1kg. Remove the foil for the last 20 minutes of cooking. Roast until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a larger turkey crown, say 6-7kg, shouldn't take more than 1½-2 hours in total. (See turkey leg pie notes at this stage)
  • To serve. Remove the turkey breasts from the crown by cutting down the back bone and peeling the breast off the bone. Turn the breast lengthways along the board (horizontally in front of you) and cut thin slices from the breast.

To assemble to dish

  • Make sure you cook the turkey leg pie during the last 30 minutes of the turkey crown being cooked.
  • Heat the root vegetable purée and red cabbage in the microwave
  • Heat your gravy on the hob
  • Serve with slices of turkey breast and a generous helping of mulled wine gravy

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