A festive masterclass - the perfect Christmas turkey

Posted in Masterclasses on 15/12/2014
A festive masterclass - the perfect Christmas turkey The festive season is in full swing here at L'Ortolan, and for our final masterclass of the year Alan Murchison is showing guests how to cook the perfect Christmas turkey.

Over the course of December our demo studio has played host to a series of Christmas masterclasses, inspiring guests to cook their Christmas lunch with a Michelin flair. Guests were greeted with champagne and canapes, before being shown how to produce turkey stuffing, turkey jus, confit salmon with pickled mouli wasabi and finally a christmas pudding soufflé. The masterclass worked up everybody's appetite, and guests then had a 3 course lunch with a glass of wine.

Following the success of these events, Alan Murchison will be holding our final masterclass of the year - showing guests how to prepare their turkeys, so they can take them home ready for hosting on Christmas day. Guests will bring their own turkeys, and will prepare the jus and stuffing whilst here at L'Ortolan. They will then have the chance to join Alan in the Pommery room for a 3 course lunch with a glass of wine, still or sparkling water, coffee & petit fours. We asked Alan to share the secret behind his turkey Jus:


Turkey Jus

3kg turkey carcasses, 2cm dice
200g groundnut oil
800g butter
1kg onions, thinly slice
200g butter
750g white wine, reduced by
1 litres demi glace/brown chicken stock
20g garlic, skin-on crushed
4g black pepper, crushed
2 bay leaves
8g thyme
Beurre noisette
Rosemary, chopped
Lemon juice


Sear the turkey in hot oil then caramelise in foaming butter. Strain and reserve 1/3 to refresh. Caramelise the onions in foaming butter until golden brown and then strain. Bring the stock to the boil and reduce to sauce consistency before adding turkey bones, onions and wine. Bring back to the boil and simmer for 20 minutes. Pass and reduce.. Add the remaining turkey, garlic, pepper, bay leaf and thyme. Bring back to the boil as quickly as possible and leave to stand for 5 minutes. Pass. To finish sauce, make a beurre noisette, add rosemary then whisk turkey jus into butter. Taste and season, lift with lemon juice. Pass through muslin.


The bring your own turkey masterclass & lunch takes place on 23rd December and is now available to book, costing £100 pp. Call us on 0118 988 8500 to make your reservation. More information on the masterclass is available at: https://www.lortolan.com/cookery_masterclasses.

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