Roast Stuffed Turkey with Ballymaloe Cranberry Sauce
- Cooking Time: 4 hrs 15mins
- Serves: 12
- Allergens: wheat, dairy
We’ve provided a detailed, step by step guide to the perfect roast stuffed turkey. From making the stuffing, to roasting times and gravy making, this recipe will take the mystery out of special occasion cooking. Ballymaloe Cranberry Sauce as an accompaniment will bring out the taste of the stuffing and the meat and its slightly piquant taste is a good balance for the richness of the gravy.
- 1 x 4.5-5.4kgbv(10-12lb) Free-range turkey with neck and giblets
- Fresh herb stuffing
- 175g Butter
- 350g Onions (chopped)
- 400-500g Soft breadcrumbs (gluten-free if necessary)
- 50g Freshly chopped herbs (parsley, thyme, chives, marjoram, savory, lemon balm)
- Salt and freshly ground pepper
- Neck, gizzard, heart, wishbone and wingtips of turkey
- 2 Carrots (sliced)
- 2 Onions (sliced)
- 1 Celery stick
- Bouquet garni
- 3 or 4 Peppercorns
- Ballymaloe Cranberry Sauce
- To baste the turkey:
- 225g butter
- Large square of muslin (optional)
- Large sprigs of fresh parsley or watercress
- Remove the wishbone from the neck end of the turkey, for ease of carving later.
- Make a turkey stock by covering the neck, gizzard, heart, wishbone, wingtips, vegetables and bouquet garni with water (you can also keep the liver to make smooth turkey liver pâté).
- Bring to the boil and simmer while the turkey is being prepared and cooked (3 hours approximately).
- To make the fresh herb stuffing, sweat the onions gently in the butter until soft, then stir in the crumbs, herbs and a little salt and pepper to taste.
- Allow the stuffing to get quite cold.
- Weigh the turkey and calculate the cooking time. Allow 30 minutes per kg (15 minutes per lb approximately) plus an additional 15 minutes.
- Melt the butter and soak a large piece of good-quality muslin in the melted butter.
- Cover the turkey completely with the muslin and roast in a pre-heated moderate oven, 180°C/350°F. There is no need to baste your turkey because of the butter-soaked muslin. The turkey browns beautifully, but if you like it even browner, remove the muslin 10 minutes before the end of the cooking time.
- Alternatively, smear the breast, legs and crop well with soft butter and season with salt and freshly ground pepper
- The turkey is done when the juices run clear. To test, prick the thickest part at the base of the thigh and examine the juices; they should be clear. Put the turkey on a carving dish or plate, keeping it warm and allowing it to rest while you make the gravy.
- To make the gravy, spoon off the surplus fat from the roasting pan.
- Deglaze the pan juices with fat-free stock from the giblets and bones.
- Using a whisk, stir and scrape well to dissolve the caramelised meat juices from the roasting pan.
- Boil them up and season and thicken with a little roux. Taste and seasoning and serve in a gravy boat.