Over-wrap with clingfilm chill overnight in the bottom of the fridge (but remember to take out 1½hr before cooking so it has time to come to room temperature). Bring muslin up and over the turkey to wrap completely, then turn it over so that it's breast-side down in the roasting tin. Scatter remaining thyme and sage across the turkey, then arrange the remaining lemon and onion wedges and the garlic cloves around the bird. Sit the turkey on the muslin and sprinkle with the remaining peppercorn seasoning. Immerse the muslin in it to coat completely, then stretch it out, with the edges overhanging the tin. Pour the olive oil into a large roasting tin. Turn the turkey over, tuck in the parson's nose, cross the legs together, then bring the string up and over the legs and wrap around tightly, finishing with a double knot to secure.
Push the skewer firmly through the wings, twist the string around the ends and pull to tighten so that both wings are snug against the breast. Thread a trussing needle with the string and sew the neck flap to the turkey to enclose the stuffing.
#Pink peppercorn lemon thyme skin
Lift up the loose skin at the neck end with one hand and, using the other, fill the cavity with handfuls of cold stuffing. Turn the turkey over on to its breast, then lift the neck flap up and over the stuffing to cover and bring the wing tips round on top. Sit the turkey with the parson's nose facing away from you. Sprinkle the inside cavity with 1 level tbsp of the peppercorn seasoning, then pack the cavity with half the onion and lemon wedges, garlic cloves, thyme, sage and all the parsley sprigs. Cool.įor the seasoning, put the peppercorns, sea salt, paprika and celery salt in a pestle and mortar and pound to crush, or whiz in a mini processor.įor the turkey, stand it upright on a board, with the parson's nose (the rear end) facing upwards. Add the cooled onion and garlic and season with salt and freshly ground black pepper.
Meanwhile, put the breadcrumbs, cornmeal or polenta, hazelnuts, lemon zest, parsley, sage and eggs into a large bowl and squeeze over the lemon juice. While great used in savoury dishes, it also lends itself to sweet applications too! I love pairing it with strawberries in the summertime, and its flavour adds a subtle peppery note to these pretty little gluten-free cakes.To make the stuffing, heat the oil in a pan and fry the onion and garlic gently for 10min to soften but not brown. While most of the blogging world are busy talking about pumpkin pies and Thanksgiving dinners, down here in New Zealand things are just warming up and I can not wait for summer to begin! Last summer I had a stall at our local markets selling various little gluten-free cakes (some just like these) and while I don’t have any plans to do the markets again this summer, there’s no reason you can’t whip these up yourselves now you have the recipe 🙂Īlthough not a true peppercorn from the pepper vine, pink peppercorns have a similar peppery flavour, albeit a slightly fresher almost sweet and citrusy version. So while I beaver away over here with 101 things to do (like all of you too, I’m sure!), I thought I’d quickly share this super simple recipe for these little spring cakes… in the dying days of spring. We’ve just returned home from a long overdue family holiday, our first overseas holiday will the whole family since we took the kids to Vietnam many moons ago and it seems our return has coincided with the most manic time of year! Everything from November onward starts to feel like it goes at double speed.
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