Turkey with maple butter, walnut-cranberry stuffing and juniper gravy recipe
A festive walnut and cranberry stuffing, sweet maple butter and a bacon lattice topping makes this Christmas Day classic roast turkey recipe the perfect centrepiece for your celebrations.
See method- Serves 8 (with leftovers)
- 30 mins to prepare and 3 hrs 40 mins to cook
- 809 calories / serving
Ingredients
- 1 5kg turkey
- 100g butter, softened
- 3 tbsp maple syrup
- 1 tbsp finely chopped thyme leaves
- ½ x 240g pack smoked streaky bacon
- pinch of chopped sage, to garnish
- pinch of chopped thyme, to garnish
For the stuffing
- 2 tbsp olive oil
- 1 large onion, very finely chopped
- 1 garlic clove, very finely chopped
- 500g sausagemeat
- 100g frozen cranberries, defrosted
- 75g walnuts, roughly chopped
- 150g fresh breadcrumbs
- 30g pack parsley, chopped
For the gravy
- 250ml white wine
- 12 juniper berries, lightly crushed
- 200g frozen cranberries, defrosted
- 2 tbsp cornflour, mixed with 3 tbsp water
- 500ml chicken stock
Each serving contains
- Energy
- 3385kJ 809.0kcal
- Fat
- 37g
- Saturates
- 13g
- Salt
- 2.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 26.4gProtein 88.6gFibre 3.2g
Method
- First make the stuffing. Heat the oil in a frying pan over a medium heat. Fry the onion for 7-8 mins until soft. Add the garlic and cook for 1 min. Set aside in a large bowl until cool, then mix in the other stuffing ingredients. Season; chill.
- Remove the turkey from the fridge 30 mins before cooking. Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, beat the butter until fluffy. Stir in the maple syrup, 1 tbsp at a time, then add the thyme. Season.
- Put the turkey in a large roasting dish. Make a gap between the skin and meat at the neck by gently pushing your fingers under the skin. Rub half the maple butter over the breast under the skin.
- Use one-third of the stuffing to fill the neck cavity, then pull the skin over and secure with a cocktail stick. Rub half the remaining maple butter over the bird and season well. Roast, uncovered, for 30 mins. Roll the remaining stuffing into 16 balls, put on a lined baking tray and chill in the fridge.
- After 30 mins, remove the turkey and reduce the heat to gas 4, 180°C, fan 160°C. Brush over the remaining butter, cover with foil and roast for 1½ hrs.
- Remove the turkey from the oven and discard the foil. Criss-cross the bacon rashers across the turkey in a lattice. Return to the oven for 45 mins-1 hr until the bacon is crisp and the turkey is cooked through, and the juices run clear when a skewer is inserted into the thickest parts of the breast and legs. After the first 20 mins, add the stuffing balls to the bottom shelf of the oven.
- When cooked through, remove the turkey from the dish (reserving the juices). Place on a platter, lay 2 clean tea towels on top and rest for 30 mins.
- Meanwhile, increase the oven to gas 7, 220°C, fan 200°C. Move the stuffing balls to the top shelf for 20-30 mins or until golden brown and cooked through.
- Pour the turkey juices into a bowl or jug; leave for 2 mins so the fat rises to the top then lay kitchen paper on top to soak up and remove the fat.
- Transfer the juices to a saucepan, add the white wine and berries, then simmer for 5-6 mins. Lightly crush the cranberries into the gravy. Add the corn our paste and stock to the pan and continue to simmer for 10-15 mins to reduce and thicken. Serve alongside the turkey, with the stuffing balls. Garnish with sage and thyme, if using.
- Tip: You can make the stuffing the day before and keep it overnight in the fridge.
- See more Christmas Turkey recipes
