Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 75 minutes
Ingredients (serves 6):Method: 1 - Prepare the turkey (clean and truss) and season its cavity.
2 - Put 50g of the butter in a roasting dish and heat in the oven (200°C gas mark 6-7).
3 - Turn the heat up to 220°C (gas 7-8) and transfer the turkey to the oven. Roast for 1 hour, basting occasionally with then melted butter. (heat a serving dish in the oven for the last ten minutes of the cooking time).
4 - In the meantime prepare tbe Salardaises potatoes: Peel and slice into thin rounds.
5 - In a large frying pan, heat the fat, and add the potatoes. Fry vigarously for five minutes or until potatoes begin to brown. Then add the garlic, parsley and seasoning, mixing well.
6 - Transfer to a caserole dish, cover and bake in the oven for 30 minutes. (The potatoes should be browned on top and soft inside, like a gratin).
4 - Remove the cooked bird, cover with a clean tea towel and allow to stand.
5 - On the hob, deglaze the roasting dish with a good slug of champagne.
6 - Mix together the flour and remaining butter. Add to the roasting dish, stirring well.
7 - Add the rest of the champagne, and simmer for 5 minutes until the sauce has reduced and thickened.
8 - Serve.