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Roast turkey with sourdough seasoning & apple gravy
Roast turkey with sourdough seasoning & apple gravy
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
The ultimate Christmas turkey roast with delicious sweet stuffing.
Ingredients:
  • 8 slices mild pancetta, chopped
  • 82.50 ml loosely packed coarsely chopped fresh continental parsley
  • 62.50 ml loosely packed chopped fresh sage
  • 2 green shallots, ends trimmed, chopped
  • 4.00 garlic cloves, crushed
  • 140g (2 cups) fresh sourdough breadcrumbs (made from day-old sourdough bread withcrusts removed)
  • Pinch of salt
  • 6kg (fresh or thawed frozen) turkey, neck removed
  • 40g butter, melted
  • 8 chat (small coliban) potatoes, halved
  • 2 bunches baby (Dutch) carrots, scrubbed,tops trimmed to 3cm
  • 4 red onions, quartered
  • 36.40 gm olive oil
  • Pan juices from the roast turkey
  • 10g butter
  • 40.00 ml plain flour
  • 250ml (1 cup) dry white wine
  • 125ml (1/2 cup) apple juice
Instructions:
  • In a food processor, blend pancetta, parsley, sage, shallot, and garlic until finely chopped. Mix the breadcrumbs with the pancetta mixture in a large bowl and season with salt.
  • Preheat oven to 180°C. Rinse turkey inside and out under cold water, then pat dry. Fill cavity with sourdough mixture, tie legs together, tuck wings under, and place turkey, breast side up, in a roasting pan. Brush with butter, cover with non-stick baking paper, and roast in the oven for 2 1/2 hours, basting every 30 minutes.
  • Take out the pan from the oven, discard the paper, arrange potato, carrots, and onion around the turkey. Drizzle with oil, sprinkle salt generously. Roast for another 45 minutes to 1 hour, remembering to baste every 30 minutes, until the thigh juices run clear when pierced with a skewer.
  • Remove turkey from the oven and place it on a serving platter. Take off the string from the legs. Cover the turkey with foil and let it rest for 15 minutes. Cover the vegetables with foil and return them to the oven to stay warm.
  • Strain the juices from the roasting pan into a jug. Melt butter in the same pan over medium heat until foamy. Sauté garlic for 30 seconds, then add flour and cook for 2 minutes until bubbly. Slowly pour in pan juices and 125ml (1/2 cup) of wine, stirring and scraping to incorporate all the flavors. Add the rest of the wine and apple juice, and simmer for 5-6 minutes until thickened. Season with salt, strain, and transfer to a serving jug.
  • Slice the turkey against the grain and plate with potatoes, carrots, onions, and gravy.

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