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easy turkey – 2 ways
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Total Time:
2 hours 15 minutes
Impress your guests this Christmas with a unique twist on the classic turkey dinner. Deboned crown and leg stuffed with flavorful apricot & sausage stuffing, cooked to perfection. A flexible and easy way to elevate your holiday feast.
Ingredients:
  • 5 metres of string
  • 1 x 3 kg higher-welfare turkey crown with giblets (from a 5kg turkey)
  • 2 onions
  • 2 sticks of celery
  • 2 carrots
  • 2 clementines
  • 1 bunch of fresh woody herbs such as rosemary or sage (30g)
  • 6 bay leaves
  • 500 g apricot & sausage stuffing (see here)
  • 2 x 500 g higher-welfare turkey legs (ask your butcher to debone the legs)
  • 2 tablespoons maple syrup or runny honey
Instructions:
  • Prep ahead: - Remove giblets from turkey cavity and place in roasting tray. - Quarter onions and chop remaining veggies, adding to tray with clementines, herbs, and bay leaves. - Fill neck cavity with half of stuffing and place turkey on vegetable trivet. - Flatten deboned turkey legs, stuff, tie with string, and refrigerate overnight. On the day: - Bring turkey trays to room temperature. - Season turkey with salt and pepper, and roast according to weight, basting occasionally. - Check meat with knife or thermometer for doneness. - Rest turkey, brush legs with syrup, and carve before serving.

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