Enjoy the American thanksgiving celebrations with a small turkey or turkey joint if you are only going to be a few friends, especially if you will be having turkey at Christmas too. Roasted apples are another very traditional accompaniment, and don't forget the Pumpkin Pie with vanilla ice cream!

Serves: 4 - 6

Prep time: 30 min
Cook time: 5-5 1/2 hours

3-4 kg turkey or turkey joint or crown
4tbsp maple syrup
2tbsp orange juice
For the stuffing:
225g rice (use a wild rice and long grain mix) cooked in chicken or Turkey stock
100g toasted pecan
225g dried apricots, chopped
1 large onion, very finely chopped
3 sticks celery, finely chopped
3 cloves garlic, crushed
Grated rind and chopped flesh of 1 orange
Salt and black pepper
2tbsp chopped parsley
2tbsp chopped chives or spring onion stalks
Stock
Cornflour or thickening
To serve:
Roast potatoes
Cranberry Sauce
Mashed parsnips
Asparagus

1. Be sure the turkey is well defrosted, if frozen, and wipe dry. Place in a roasting tin. Mix the maple syrup and orange juice thoroughly together and then rub a little all over the turkey, inside and out. Preheat the oven to 210C/420F/Gas Mark 7.

2. Mix together the stuffing ingredients and then pack into one or both ends of the turkey, according to taste. Tie up again with string or secure with cocktail sticks. Brush with the remaining syrup mixture and calculate cooking times according to stuffed weight. Allow 20 minutes per 500g at 180C/350F/Gas Mark 3, plus 30 minutes fast start at 210C/420F/Gas Mark 7.

3. Roast the turkey fast for 30 minutes, then reduce the heat to180C/350F/Gas Mark 3, turn and baste and cook for the timing you have calculated. Halfway through cooking turn the turkey around in the oven, baste again and cover if browning too rapidly. About half an hour from the end baste again and remove foil or increase temperature if it is not crisping up.

4. When the turkey is cooked transfer to a heated serving plate, cover with foil and leave in a warm place but not on the oven. Drain off most of the fat from the roasting tin, stir in the stock blended with cornflour and prepare the gravy. Any leftover marinade can be added to the gravy at the last minute or just a little Madeira or sherry if you wish.

Tip:

If you are using a small crown or joint that cannot be stuffed pack the stuffing mixture into a small, buttered roasting or oven proof dish and roast for the last 40 minutes with the turkey, covering if it appears to dry out too much.

To test the turkey is cooked through pierce the thickest part of the leg with a skewer or sharp knife and if the juices still run pink you will need to return it to the oven for a further 10-20 minutes at the higher temperature above.

Smaller or boned joints that are not stuffed will cook through more quickly so keep them well covered and basted to ensure the white meat does not dry out.

Food Features rating: Celebrate The American Way.