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Turkey with maple butter, walnut-cranberry stuffing and juniper gravy recipe

1 rating

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
809kcal 40%
Fat
37g 52%
Saturates
13g 63%
Sugars
7g 7%
Salt
2.2g 37%

of the reference intake
Carbohydrate 26.4g Protein 88.6g Fibre 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