• 1 × 10 lbs (4.5 kg) turkey (preferably free-range)
• 2 large carrots
• 2 large onions
• 2 sticks of celery
• a bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme, 1 small bay leaf, 1 sprig of tarragon
• 10 peppercorns
• 6 pints (3.4 L/15 cups) light chicken stock (Simply Delicious) or water
• salt and freshly ground pepper
• 2 lbs (900 g) mushrooms
• 1–2 ozs (30–55 g) butter
• 1½ pints (900 ml/3¾ cups) cream or cream and milk
• 4 ozs (110 g) roux approx.

Garnish

• flat parsley

Put the turkey into a large saucepan. Pour in the chicken stock or water, add 2 large sliced carrots, 2 onions cut into quarters, 2 sticks of celery, the bouquet garni and some peppercorns. Season with salt and freshly ground pepper. Bring to the boil, cover and simmer on top of the stove or in a moderate oven, 180°C/350°F/regulo 4, for 2–2½ hours. When the turkey is cooked, remove from the pot, strain and de-grease the cooking liquid. Discard the vegetables—they will have given their flavour to the cooking juices already. Reduce the liquid by one-half.

Meanwhile sauté the sliced mushrooms in a little butter on a very hot pan and keep aside. Add 1½ pints (900 ml/3¾ cups) cream or creamy milk to the turkey poaching liquid, reduce again for 5–10 minutes, thicken with 4 ozs (110 g) roux approx., to a light coating consistency. Add the mushrooms and taste. Skin the turkey, carve the flesh into 2 inch (5 cm) pieces approx. and add to the sauce. Bring back to the boil, taste and correct the seasoning if necessary. Put into a hot serving dish and garnish with flat parsley.

Alternatively, put it into several large serving dishes, pipe a ruff of Duchesse Potato around the edges and reheat later in a moderate oven, 180°C/350°F/regulo 4, for 20–30 minutes.

Serve with a good green salad. Pilaff Rice would be delicious also instead of potato.