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Heat the oil and butter in a large heavy-based saucepan over medium heat.
Sprinkle the turkey with salt and pepper and add to the pan, skin-side down, with the eschalots. Cook the turkey for 5 minutes (or until golden), turn and cook for a further 5 minutes (or until golden).
Add the chicken stock, lemon thyme, lemon zest and peppercorns and bring to a simmer.
Reduce the heat to low and cook, covered, for 30 minutes or until cooked through.
Once done, remove the turkey from the poaching liquid, cover with aluminium foil and set aside to keep warm. Strain the turkey stock into a jug, discarding the solids.
Melt the extra butter in a large saucepan over high heat until bubbling. Add the flour and cook, stirring, for 2–3 minutes or until golden. Slowly pour in the turkey stock, stirring until smooth. Cook, stirring continuously, for a further 2 minutes or until thickened.
Slice the turkey and serve with the gravy.
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