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Roast turkey with apple stuffing
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Prep Time:
50 minutes
Cook Time:
195 minutes
Total Time:
245 minutes
Elevate your Christmas feast with a gourmet roast turkey filled with delicious apple stuffing.
Ingredients:
  • 100g butter, softened
  • 4 prosciutto slices, finely chopped
  • 140g breadcrumbs
  • 1 Granny Smith apple, cored, finely chopped
  • 50g walnut
  • 62.50 ml coarsely chopped tarragon
  • 30.00 ml lemon zest
  • 4kg RSPCA approved fresh turkey
  • 500ml chicken stock
  • Roasted potatoes, to serve
  • Roasted pumpkin, to serve
  • Roasted sweet potato, to serve
  • Cranberry sauce, to serve
  • 40.00 ml plain flour
  • 125ml apple cider
  • 11.80 gm Dijon mustard
Instructions:
  • Preheat the oven to 180C. In a medium frying pan over medium heat, melt half of the butter. Add onion, garlic, and prosciutto, cooking and stirring for 5 minutes until the onion softens. Remove from heat and transfer to a large bowl. Add breadcrumbs, apple, walnuts, half of the tarragon, and half of the lemon zest. Gently toss to combine and season with salt and pepper.
  • Clean the turkey by removing excess fat, giblets, and neck. Pat dry inside and out with paper towel.
  • Gently stuff the turkey cavity with the flavorful stuffing. Secure the legs with kitchen string and neatly tuck the wings underneath the turkey.
  • Prepare a large roasting pan by adding a wire rack and greasing it lightly. Lay the turkey on the rack, breast side up. Mix the rest of the butter with tarragon and lemon zest, then gently spread half of this mixture over the turkey breast.
  • Pour the stock into the roasting pan, ensuring it surrounds the base of the pan. Cover the pan first with baking paper and then with foil. Roast the turkey for 2 hours, basting occasionally.
  • Uncover the turkey and brush the breast with the remaining butter mixture. Roast and baste occasionally for 1 hour, or until the juices run clear when piercing the thickest part of the thigh with a skewer or until the turkey temperature reaches 80°C on a meat thermometer. Transfer to a platter, cover with foil, and let it rest for 20 minutes.
  • For the gravy, carefully pour the pan juices into a heatproof jug. Skim off and save 2 tablespoons of fat from the top. Put the reserved fat back in the roasting pan, heat over medium-high. Stir in the flour, cook for 2 mins until it bubbles. Add apple cider, mustard, and pan juices. Keep stirring for 5 mins until the gravy boils and thickens. Take off the heat, strain into a gravy boat, and serve.
  • Garnish the turkey with roasted potatoes, pumpkin, sweet potato, gravy, and cranberry sauce for a delectable presentation.

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