Christmas turkey recipes from around the world

Does the idea of the traditional Christmas roast sound a little uninspiring? If so, here are two great Christmas turkey recipes from very different continents - and not an overcooked sprout in sight.

Dinde aux marrons (Roast turkey with chestnuts)

This French dish is a real classic, and surprising simple to prepare. While your oven is heating to 190ºC, simply season 1 large turkey (around 4.6kg should be enough for 8-10 guests) with olive oil, salt and pepper, and place 3 or 4 sprigs of thyme and 3 or 4 cloves of garlic inside the cavity.

Next, roast the bird on its side, turning it every 20 minutes or so. After an hour and a half, add one chopped onion, 250g smoked pancetta, pork belly or bacon, 1 tin of chopped chestnuts and 1.5 kg peeled potatoes to the roasting dish. After the turkey is cooked - another hour and a half should do it - remove the turkey and other ingredients and set aside while you make the sauce.

Now, strain the excess fat from your roasting tin and make a mirepoix by dicing and adding one small onion, two medium carrots and two sticks of celery. Sweat until the onions are pale and golden on the hob, before adding one glass of white wine and 250ml of chicken stock or water. Stir thoroughly, reduce by about half, and strain. Serve immediately on warmed plates.

Peru assado (Portuguese roast turkey)

This recipe is a little more exotic, and perfect for those that can't resist a little spice. Pre-heat your oven to 190ºC, and mix 2 chopped onions, 5-6 cloves of garlic and 1.5 tablespoons of Portuguese hot pepper sauce in a food blender. Next, add the juice of ½ lime, 50g butter and season with salt and pepper.

The idea now is get the marinade under the skin of your turkey (again, 4.5kg is an ideal size). Begin at the neck, sliding your fingers in to make the skin separate from the meat, before working across the breast, legs and the rest of the body. Take the mixture and smear it thickly across the bird, taking time to make sure it gets a thorough coating.

Add one glass of white wine and 250ml of chicken stock or water to the baking tray, cover with tin foil and roast for 2.5 hours. For the final half hour, remove the foil and pour the liquid into a saucepan so the skin crisps. The roasting juices make a fantastic sauce (just drain off any excess fat). Serve with rice and steamed greens, or roast potatoes with a tomato and chilli sauce.

For more information, or to see some more of our delicious, quick and easy turkey recipes, visit the Bernard Matthews website.

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