A great dish for a party, it can be made up ahead and reheated.
Put the turkey into a large saucepan. Pour in the chicken stock or water, add the carrots, onions, celery, 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/Gas 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 the cream or creamy milk to the turkey poaching liquid, reduce again for 5–10 minutes, and thicken with the roux to a light coating consistency. Add the mushrooms and taste. Skin the turkey, carve the flesh into 5cm pieces 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-leaf 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/Gas 4, for 20–30 minutes.
Serve with a good green salad. Pilaff rice would also be delicious instead of potato.
© 2001 Darina Allen. All rights reserved.