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How to make Roast turkey with apple stuffing

Yield = 12
Prep time: 0:50
Cook time: 3:15
Total time: 4:05

Ingredients

  • 100g butter, softened
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 prosciutto slices, finely chopped
  • 2 cups (140g) sourdough breadcrumbs (made from day-old bread)
  • 1 Granny Smith apple, cored, finely chopped
  • 1/2 cup (50g) lightly toasted walnuts, coarsely chopped
  • 1/4 cup coarsely chopped tarragon
  • 1 1/2 tablespoon lemon zest
  • 4kg Coles Australian RSPCA approved fresh turkey
  • 2 cups (500ml) chicken stock
  • Roasted potatoes, to serve
  • Roasted pumpkin, to serve
  • Roasted sweet potato, to serve
  • Cranberry sauce, to serve

Apple cider gravy

  • 2 tablespoons plain flour
  • 1/2 cup (125ml) apple cider
  • 2 teaspoons Dijon mustard

Method

  • Step 1 Preheat oven to 180C. Melt half the butter in a medium frying pan over medium heat. Add the onion, garlic and prosciutto. Cook, stirring, for 5 mins or until onion softens. Remove from heat. Transfer to a large bowl. Add the breadcrumbs, apple, walnuts, half the tarragon and half the lemon zest. Gently toss to combine. Season with salt and pepper.
  • Step 2 Remove excess fat, giblets and neck from turkey. Wipe the turkey inside and out with paper towel.
  • Step 3 Loosely fill the turkey cavity with the stuffing. Use kitchen string to tie the legs together. Tuck the wings under the turkey.
  • Step 4 Place a wire rack in the base of a large roasting pan. Lightly grease the rack. Place the turkey, breast-side up, on the wire rack. Combine the remaining butter, tarragon and lemon zest. Carefully spread half the butter mixture over the turkey breast.
  • Step 5 Pour the stock around the base of the roasting pan. Cover with baking paper, then cover with foil. Roast, basting turkey occasionally, for 2 hours.
  • Step 6 Uncover the turkey. Brush the breast with the remaining butter mixture. Continue roasting, basting occasionally, for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer (alternatively when the turkey temperature reaches 80°C on a meat thermometer). Transfer to a platter and cover with foil. Set aside for 20 mins to rest.
  • Step 7 To make the gravy, pour juices from the roasting pan into a heatproof jug. Discard the fat from the surface, reserving 2 tbs. Return reserved fat to roasting pan. Place over medium-high heat. Add the flour and cook, stirring with a flat-bottomed wooden spoon, for 2 mins or until mixture begins to bubble. Add the apple cider, mustard and reserved pan juices. Cook, stirring constantly, for 5 mins or until gravy boils and thickens. Remove from heat. Strain into a gravy boat to serve.
  • Step 8 Serve the turkey with the roasted potatoes, pumpkin and sweet potato, gravy and cranberry sauce.