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Sage roast turkey with pork stuffing and apple cider gravy
Sage roast turkey with pork stuffing and apple cider gravy
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Prep Time:
45 minutes
Cook Time:
235 minutes
Total Time:
280 minutes
Indulge in a traditional roast turkey for a cozy Christmas gathering.
Ingredients:
  • 70g unsalted butter
  • 1 onion, finely chopped
  • 2 bacon rashers, finely chopped
  • 1-2 good-quality pork sausages (100g total), skin removed
  • 70g breadcrumbs
  • 1 green apple, peeled, coarsely grated
  • 60g walnut
  • 40.00 ml finely shredded sage leaves, plus 8 extra whole leaves
  • 1 egg, lightly whisked
  • 6kg whole free-range turkey
  • 35g plain flour
  • 375ml chicken stock
  • 250ml apple cider
Instructions:
  • Preheat your oven to 180°C.
  • In a frypan over medium heat, melt 20g of butter until it foams. Add the onion and bacon, stir, and cook for 5 minutes until the onion softens. Let it cool.
  • Pour the onion mixture into a spacious bowl. Combine with sausage meat, breadcrumbs, apple, walnuts, shredded sage, and egg. Mix thoroughly using your hands until fully incorporated. Season generously with salt and pepper.
  • Thoroughly rinse the turkey and dry it gently with a paper towel. Stuff the cavity with the prepared mixture. Secure the legs with kitchen string and tuck the wings underneath. Position the turkey, breast-side up, in a roasting pan. Carefully slide your fingers under the breast skin to form a pocket without tearing the skin. Place the sage leaves in a single layer within this pocket. Melt the remaining 50g of butter and brush it evenly over the turkey. Season generously.
  • Roast the turkey for 3 hours, basting with pan juices and tenting with foil if browning too fast, until golden and the thigh juices run clear when pierced with a skewer. Transfer to a serving platter, tent with foil, and rest for 15 minutes before serving.
  • Strain the pan juices into a heatproof jug. Let it stand for 2 minutes, then skim off 2 tablespoons of fat and place in the roasting pan over medium heat. Add flour and cook while stirring to deglaze the pan, for 1 minute until it bubbles. Slowly pour in the pan juices, stock, and cider. Stir constantly for 5-6 minutes until the gravy thickens and bubbles. Season and strain through a sieve into a heatproof jug. Serve hot with roast turkey.

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