Ingredients
5.5kg/12lb oven ready organic turkey (thoroughly defrost if frozen) Salt and freshly ground black pepper
1 onion, peeled and cut into wedges
4 garlic cloves
450mL/ 15.2 Fl. Oz Crispin Honey Crisp Hard Apple Cider
25g/1/2 Lb softened salted butter
25g/1/2 Lb organic flour
4 tablespoons crème fraîche
Fresh mint sprigs for garnish
For the stuffing:
1 tablespoon olive oil
2 medium onions, peeled and chopped
2 garlic cloves, peeled and crushed
2 large Honeycrisp apples, peeled, cored and chopped
175g/6.2 oz fresh white breadcrumbs
75g/ 2.6 oz ready to eat dried prunes, chopped
2 tablespoon freshly chopped mint
1 large organic egg, beaten
Preparation
1-Preheat the oven to 375F for 10 minutes. 2-Wipe turkey inside & season body cavity. Put to one side while prepping the stuffing 3-Make the stuffing: Heat the oil in a pan & sauté the onion and garlic for 5 minutes -Stir in chopped Honeycrisp apples, remove from the heat & add remaining stuffing with seasoning to taste; mix well to form a stiff consistency. 4-Stuff the neck cavity with the prepared stuffing then fold the neck flap over & secure either by sewing using fine twine and a trussing needle 5-Place the onion wedges & whole garlic cloves in body cavity. 6-Weigh the turkey and calculate the cooking time allowing 18 min/Lb. 7-Roll any remaining stuffing into balls and cook round the turkey for the last 20 minutes of cook time. 8-Place breast upside down in the roasting pan, pour over 200mL of Crispin Honey Crisp Hard Apple Cider 9-Place roasting pan in the oven & roast for the calculated cooking time. 10-20 minutes before the end, turn the turkey over, pour over a further 200mL of Crispin Honey Crisp Hard Apple Cider & continue to cook. If the turkey is browning too quickly, cover loosely with tin foil. 11-Check the turkey is thoroughly cooked by inserting a long skewer in the thickest part of the thigh. If after 1 minute the juices run clear the turkey is cooked. 12-Remove from oven, place turkey on a serving plate, loosely cover with tinfoil & let stand for 20 minutes before carving. 13-Strain 300ml of the juices from the cooked turkey into a saucepan and stir in the remaining Crispin Honey Crisp Natural Hard Apple Cider, bring to boil. 14-Cream the butter with the flour then gradually whisk into the hard cider mixture. 15. Cook for 2 minutes, adjust seasoning & stir in the crème fraîche. Heat gently for 1 minute then serve with the cooked turkey, garnished with fresh mint sprigs and herbs.
