This classic roast turkey is the perfect way to enjoy a relaxed Christmas country affair.
Ingredients
- 70g unsalted butter
- 1 onion, finely chopped
- 2 bacon rashers, finely chopped
- 1-2 good-quality pork sausages (100g total), skin removed
- 1 cup (70g) breadcrumbs (made from day-old bread)
- 1 green apple, peeled, coarsely grated
- 1/2 cup (60g) coarsely chopped walnuts
- 2 tablespoons finely shredded sage leaves, plus 8 extra whole leaves
- 1 egg, lightly whisked
- 6kg whole free-range turkey
- 1/4 cup (35g) plain flour
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 1 cup (250ml) dry alcoholic cider
Method
- Step 1Preheat the oven to 180°C.
- Step 2Melt 20g butter in a frypan over medium heat until foaming. Add the onion and bacon and cook, stirring, for 5 minutes or until onion softens. Allow to cool.
- Step 3Transfer the onion mixture to a large bowl. Add sausage meat, breadcrumbs, apple, walnuts, shredded sage and egg, then mix well with your hands until combined. Season with salt and pepper.
- Step 4Rinse turkey well, then pat dry with paper towel. Fill cavity with stuffing mixture. Tie the legs together with kitchen string and tuck the wings under. Place turkey, breast-side up, in a roasting pan. Run your fingers under the skin of the breast to create a large pocket, taking care not to tear the skin. Arrange the whole sage leaves in a single layer inside the pocket. Melt remaining 50g butter, then brush all over the turkey. Season.
- Step 5Roast the turkey for 3 hours, basting occasionally with pan juices and covering with foil if browning too quickly, or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a serving platter and loosely cover with foil. Rest for 15 minutes.
- Step 6Meanwhile, strain the pan juices into a heatproof jug. Stand for 2 minutes, then remove 2 tablespoons fat and place in the roasting pan over medium heat. Add flour and cook, stirring to scrape any brown pieces from the base of the pan, for 1 minute or until bubbling. Gradually add the pan juices, stock and cider and cook, stirring constantly, for 5-6 minutes or until the gravy bubbles and thickens. Season, then strain through a sieve into a heatproof jug. Serve immediately with roast turkey.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3507 kj
Energy
34g
Fat Total
13g
Saturated Fat
2g
Fibre
119g
Protein
399mg
Cholesterol
1949.75mg
Sodium
3g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: delicious.
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