Tried and Tested: Festive Christmas Turkey – by Chef Mark Mulder (The Foodie Magazine, Dec 2013)

Executive Chef Mark Mulder of the Shangri-La Jakarta shares with us a relatively easy recipe you can do at home, complete with stuffing, cranberry sauce and giblet gravy.

A word of advice from Chef Mark: ‘It’s not difficult. Just be organized and keep an eye on everything, especially the oven’s temperature.’ Chef Mark assures all the foodies out there not to worry about venturing into this classic recipe.

Chef Mark Mulder
Chef Mark Mulder


Kota BNI, Jalan Jend. Sudirman Kav. 1 – Jakarta


with Cranberry Sauce, Giblet Gravy and Chestnut Stuffing
Serves 20 people

The Foodie Magazine - Turkey's Ingredients


  • Whole turkey  – 1 piece, about 6kg each

For the brine:

  • 10 liter                  Water
  • 50 grams              Salt
  • 100 grams           Sugar
  • 10 pcs                    Bay leaf
  • 1 table spoon    Black peppercorn
  • 1 stick                    Cinnamon stick

For the giblet gravy:

  • All giblet (heart, liver and kidneys) from the turkey
  • 100 grams           Onion                                   
  • 50 grams              Garlic
  • 750 ml                   Red wine
  • 2 liter                     Chicken or turkey gravy

For the cranberry sauce:

  • 1 can                      Cranberry jelly
  • 2 liter                     Veal jus

For the stuffing:

  • 200 grams            Carrot
  • 200 grams            Leeks
  • 200 grams            Celery stick
  • 200 grams            White onion
  • 1 kg                        White bread
  • 1 liter                     Milk
  • 8 pcs                      Fresh eggs
  • 120 grams            Raisins
  • 200 grams            Chestnuts
  • 100 grams            Dried prune
  • 400 grams            Chicken liver
  • 40 grams              Assorted herbs
  • To taste                Salt
  • To taste                Pepper

The Foodie Magazine - Christmas Turkey Cooking Process 3 The Foodie Magazine - Christmas Turkey Cooking Process 2 The Foodie Magazine - Christmas Turkey Cooking Process 1


For the turkey:

  1. Prepare the brine 2 days in advance by bringing the water to a boil and adding all the other ingredients. As soon as the sugar and salt is dissolved let the brine cool down in the fridge. Do not boil the brine.
  2. Remove the giblets from the turkey and keep aside. Rinse the turkey under cold running water to remove any remaining blood from inside the turkey.
  3. Place the turkey in the brine and place a weight on it so it is fully submerged. Let it marinate in the fridge for at least 24 hours.
  4. To cook the turkey, take it out from the brine and let it drain for a few minutes. Pat the bird dry with paper tissue. You don’t need to season it anymore as the salt from the brine has marinated the turkey all the way through.
  5. Place it in the oven at 160OC until the bird is golden brown and the red indicator pops up. The indicator is a red colored plastic “arrow” which is inserted in the turkey’s breast by the manufacturer. When the turkey is fully cooked it pops up by itself.

For the giblet gravy:

  1. Chop the onion and garlic finely and sweat in some olive oil.
  2. Add the giblet and sautee until the giblets are fully cooked.
  3. Take the giblets out from the pan and deglaze the pan with red wine.
  4. Reduce the wine until 1/3rd is remaining. While the wine is reducing, cut the giblets in fine cubes and add to the wine at the last minute.
  5. Add the gravy and let the sauce gently simmer for about 20 minutes. You can thicken the sauce with some roux or cornstarch if needed.

For the cranberry sauce:

  1. Gently melt the cranberry jelly in a saucepan and add the veal stock. Let the sauce simmer to reduce it a little bit.
  2. Season with some salt and pepper.

For the stuffing:

  1. Cut the carrot, leek, celery, onion, chest nuts and prunes in small cubes. Sautee the vegetables (except the prunes and chest nuts) in some butter until tender and season with some salt and pepper.
  2. Cut the bread in large cubes (including the crust) and keep on the side.
  3. Sautee the chicken liver in butter and once they are cooked cut them in small cubes.
  4. Combine all the bread cubes, vegetables, chest nuts, prunes, chicken liver and herbs in a large bowl. Add the eggs to the mixture and gently “massage” it together, add the milk little by little until you have a soft “dough”.

If you make it in a roll it should be slightly firmer to facilitate the shaping. If you bake it in an oven dish it can be softer to facilitate easy scooping.

To make the roll, lay a single layer of cling film on the table and place the stuffing mixture from left to right near the bottom end of the cling film. Carefully shape it in a log shape and roll it tight in the cling film. Then take both ends and roll the roll a few times.


Featured in THE FOODIE MAGAZINE December 2013 edition

Download it for free here via SCOOP!

Photos by: Himawan Sutanto


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