Time to Talk Turkey

Is there anything that gladdens the heart more than your family’s traditional Christmas Dinner? We all have fond memories of all those dinners your parents gave you throughout your childhood, and we bet that you still cook your Turkey the way they always did.

At Hugh Phillips Gower Butcher, we love this recipe recommended by our great friend Silas Frogmorton https://www.facebook.com/silas.frogmorton/

Here’s what he says about his Christmas Turkey recipe:

“About 15 years ago I took a chance and tried a brand new way of cooking our traditional Christmas bird. Inspired by ideas from former US President Bill Clinton, Olympic Sprinter Carl Lewis and Goddess of the traditional British Christmas Delia Smith, I created the following recipe.  It was an instant hit, and whenever I suggest meddling with the idea there is uproar in the Frogmorton household. So, if f you fancy something different, give this a go.

“We’re getting our Turkey from Hugh Phillips Gower Butcher; their Pembrokeshire Turkeys have to be ordered in advance, but you can still order up until 20th December and they are open for collection until Christmas Eve.”


1 Turkey Saddle or Crown

4 tbsp Mayonnaise

4 tbsp Dijon Mustard

1tbsp pepper

1 tbsp sage

1 tbsp chicken seasoning

1 tbsp lemon pepper

1 tbsp cayenne pepper

1 tbsp Paprika

1 tbsp thyme

1 tbsp marjoram

1tbsp turmeric

Dash of salt

1 Green Pepper, finely chopped

1 Red Pepper, finely chopped

2 onions, finely chopped

1 celery stick, finely chopped

2 garlic cloves, minced

1 cooking apple, diced

12 quality Sausages, skinned and cut into 1 inch pieces

1/2 a small white loaf, crust removed and cut into inch square cubes.

100g salted butter



On Christmas Eve:

  • Mix all of the herbs and spices together. Mix all of the vegetables together and divide equally between two large bowls. Divide the spice and herb mixture between the 2 bowls.
  • Add the mayonnaise and mustard to the first bowl and mix thoroughly. Use a fork to prick the skin of the Turkey then smother it with mixture. Refrigerate until Christmas morning.
  • Next, make the stuffing. Melt the butter in a large frying pan and saute the sausage pieces until browned all over. Pour the Sausages and the butter into the vegetable mixture along with the bread and the apples. Mix thoroughly and transfer to an oven proof dish. Refrigerate until Christmas morning.

On Christmas Day:

  • Heat your oven to 150 degrees (130 fan). Lay a long sheet of foil across a large roasting tray, then another long sheet in the opposite direction to make a cross. Place a wire rack in the middle of the cross, then place the Turkey on the rack. Pour a pint of water into the roasting tin.
  • Bring the ends of one of the foil sheets together and crimp them to create a seal. Make sure that there is space between the foil and the Turkey. Repeat with the other piece of foil yo create a crude ‘dome’ over the Turkey.
  • Put in the oven for 5 hours. An hour and a half before serving, peel back the foil so the skin can brown. Baste the turkey with its juices, increase the heat to 200 degrees and return it to the oven for another hour.
  • Remove and transfer to a carving board, cover with foil and let it rest.
  • Pour some of the Turkey juices over the stuffing and cook in the oven for 30 – 40 minutes.

Enjoy, and Merry Christmas from Silas and the team at Hugh Phillips Gower Butcher.

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