A crowd-pleasing treat that’s delicious served hot or cold.
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Yields:
8
Prep Time:
25 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
337
Ingredients
1 Tbsp. olive oil, plus extra to brush
1 onion, finely chopped
2 Tbsp. brandy, optional
350 g turkey breast steak, cut into 1cm pieces
500 g turkey thigh mince
50 g pistachio kernels, roughly chopped
50 g dried cranberries
3/4 tsp. freshly grated nutmeg
2 thyme sprigs, leaves picked and chopped
14 smoked streaky bacon rashers
Directions
Step 1Heat the oil in a medium pan and gently cook the onion for 10min, until softened.
Add the brandy, if using, and bubble for
30sec, then tip mixture into a large bowl
and set aside to cool.
Step 2Preheat oven to 180°C (160°C fan) mark 4.
Add the chopped and minced turkey, the
pistachios, cranberries, nutmeg, thyme leaves,
1tsp fi ne salt and plenty of freshly ground black
pepper to the onion bowl and mix to combine.
Step 3Use about 11 of the bacon rashers to line the
inside of a 900g loaf tin, leaving excess
hanging over the sides. Press in the turkey
mixture, levelling the surface. Fold any
overhanging bacon over the fi lling and lay
over remaining bacon rashers to cover. Press
down gently to level.
Step 4Wrap tin well in a double layer of foil and
put into a small roasting tin. Pour in just-boiled
water from the kettle so it comes about of
the way up the sides of the loaf tin.
Step 5Carefully transfer to oven and cook for 1hr
15min, or until the terrine feels solid when
pressed. Lift tin out of the water. Poke a hole
in a corner of the foil over the top of the terrine
and carefully pour out any liquid.
Step 6Increase oven to 220°C (200°C fan) mark 7.
Invert the terrine on to a baking tray and lightly
brush with oil. Return to the oven for 10-15min,
or until browned. Transfer to a serving plate
and serve in slices with gravy, if you like.
TO STORE:
Once cool, cover and chill. Serve chilled or room temperature in slices with chutneys; once chilled it will keep for up to 2 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
