A winning flavour combination, sage and apple perfectly complement delicate turkey meat. Adding stock (or use cider, if you prefer) to the roasting tin helps keep the meat extra juicy.
Our turkey for this year is finally here! Succulent turkey is basted with a lemon and sage butter and then topped with apply slices and crispy sage, if you like, and served with a cider and mustard gravy.
If you need inspiration for what to serve your turkey with this years then check out our choice of sides.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
3 hrs
Total Time:
3 hrs 30 mins
Cal/Serv:
375
Ingredients
For the turkey
4
-4.5kg free-range turkey (see GH TIP)
1
lemon
20g
pack fresh sage
100g
butter, softened
2
onions, cut into large chunks
2
carrots, halved lengthways
500ml
chicken stock
For the gravy
25g
plain flour
100ml
cider
2tsp.
Dijon mustard
For the garnish, optional
25g
butter
1Tbsp.
olive oil
2
eating apples, cored and each sliced into 8 wedges
Sage sprigs
You will also need
Kitchen string
Directions
Step 1For the turkey, 1hr before cooking remove any wrappings or trussing. Put turkey on a board (breast up) and pat dry with kitchen paper. Use tweezers to pull out any stray feathers. Weigh and calculate cooking time, allowing 30-35min per kg. Set aside to come up to room temperature.
Step 2Preheat oven to 190°C (170°C fan) mark 5. Finely grate the zest of the lemon into a bowl and mix in 3tbsp finely chopped sage leaves (reserve rest of bunch), the butter and plenty of seasoning.
Step 3Lift up the neck flap of the turkey and use your fingers to ease the skin gently away from the breast meat. Spread most of the flavoured butter between the skin and meat.
Step 4Put onions and carrots into the base of a large sturdy roasting tin; sit the turkey on top (breast up). Halve the zested lemon and put into the turkey cavity with remaining sage leaves. Rub remaining flavoured butter all over turkey, then loosely tie the legs together with kitchen string. Pour the stock into the tin and loosely cover the tin with foil.
Step 5Roast for calculated time, basting occasionally. About 45min before the turkey is due to be ready, check if it’s browning; if not, remove the foil.
Step 6To check the turkey is cooked, insert a fork into the thickest part of the breast and check that juices run golden and clear. If there’s any red tinge to juice, return bird to the oven and keep checking every 10min. Alternatively a meat thermometer should read at least 72°C when inserted into thickest part of the breast.
Step 7Transfer turkey to a board (set aside roasting tin for gravy). Cover well with foil and a couple of clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min, up to 11/4hr.
Step 8For the gravy, spoon out and discard any excess fat from the reserved tin. Whisk the flour into the tin and cook over medium hob heat for 1min. Gradually whisk in the cider, followed by 100ml water and the mustard. Bring to the boil and leave to bubble, whisking occasionally, until thickened. Check seasoning and strain into a pan, ready to reheat when needed.
Step 9For the garnish, if making, heat the butter and oil in a large pan over medium-high heat. Fry the apples for 7min, turning halfway through, or until golden.
Step 10To serve, uncover the turkey and transfer to a warm platter. Garnish with apple fried apple wedges, if made, and sage sprigs, if you like. Serve with the gravy (reheated if needed).
Get ahead:
Prepare to end of step 4 up to a day ahead (no need for the turkey to come to room temperature). Chill. To serve, remove tin from fridge 45min before roasting and complete recipe.
GH Tip:
It’s easy to get carried away when buying turkey, choosing a bird that’s large and impressive. Consider how many you’re serving, and whether you like leftovers before making your decision so as not to overspend. Our 4-4.5kg turkey comfortably serves 8.
