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Roast turkey with cherry, balsamic and thyme stuffing
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Prep Time:
40 minutes
Cook Time:
205 minutes
Total Time:
245 minutes
Easily roast a perfect Christmas bird with these simple steps!
Ingredients:
  • 4kg whole turkey
  • 50g butter, melted
  • Vegetables, roasted, to serve
  • Green beans, steamed, to serve
  • 85g butter, chopped
  • 1 brown onion, chopped
  • 3 garlic cloves, crushed
  • 40.00 ml fresh thyme, chopped
  • 62.50 ml white balsamic vinegar
  • 1125.00 ml fresh breadcrumbs
  • 500.00 ml fresh cherries, pitted, chopped
  • 62.50 ml plain flour
  • 62.50 gm dry white wine
  • 510.00 gm chicken stock
Instructions:
  • In a frying pan over medium heat, melt butter. Add onion and cook, stirring, until softened, about 6 to 8 minutes. Stir in garlic and thyme, cooking for 1 minute until fragrant. Add vinegar, cook for another minute, then remove from heat. Let it cool for 10 minutes. Mix in breadcrumbs and cherries. Season with salt and pepper. Set aside to cool.
  • Preheat your oven to 180C/160C fan-forced. Remove and discard the neck from the turkey, then pat it dry inside and out with paper towel. Fill the neck cavity with a portion of the stuffing and secure the skin over it with toothpicks. Fill the large cavity with the rest of the stuffing and use toothpicks to secure the skin. Tie the legs together with kitchen string and tuck the wings underneath the turkey.
  • Grease a wire rack in a large roasting pan. Add 3 cups of water to the pan. Brush the turkey with melted butter, season with salt and pepper. Cover tightly with greased foil and roast for 1 hour 20 minutes.
  • Unwrap the turkey from the foil. Continue roasting the turkey, brushing it with pan juices twice, for an additional 1 hour and 40 minutes or until the turkey is beautifully golden and the juices run clear when the thigh is pierced with a skewer. Gently transfer the turkey to a plate, cover it with foil, and let it rest for 15 minutes before serving.
  • As the roast rests, prepare the flavorful Gravy: Remove excess fat from the roasting pan, keeping 1/4 cup of juices. Heat the pan over high heat and whisk in flour. Sauté for 3 to 5 minutes until it's golden. Lower heat, slowly mix in wine and stock until a smooth mixture forms. Raise the heat, bring to a boil, then lower to a simmer. Stir continuously for 10 minutes until the gravy thickens. Season with salt and pepper before serving.
  • Discard string and toothpicks, carve the turkey, and serve with stuffing, gravy, roasted vegetables, and steamed green beans.

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