Start by preparing the stuffing; melt the butter in a large frying pan over a moderate heat and sweat the onion for 5-6 minutes until it starts to soften. Add the whisky and increase the heat, allowing it to reduce by half. Remove from the heat. Combine with the sausage meat in a large mixing bowl. Add the breadcrumbs and seasoning and mix well with your hands until combined thoroughly.
Pre-heat the oven to 200° C.
Stuff the main cavity of the turkey with half of the stuffing - making sure it isn't packed too tightly, so that it cooks through. Shape the remaining turkey into a lightly greased loaf tin. Sit the turkey in a large roasting tray and rub with the softened butter. Season well and cover the turkey loosely with aluminium foil.
Roast for 2 hours then remove from the oven, increase the heat to 220 degrees and discard the aluminium foil. Scatter the apples around the turkey at this point and dot with any remaining butter. Cook the remaining stuffing in the loaf tin at the same time as you return the turkey to the oven for 20-25 minutes.
Remove both the turkey and the stuffing at the same time, covering the turkey loosely with foil. Let it rest for at least 10 minutes and keep the stuffing warm to one side as well.
Transfer the turkey to a serving plate and place the thyme sprigs in the cavity where the stuffing is. Cut the stuffing from the loaf tin into portions and arrange around the turkey along with the apple wedges. Serve immediately.
*This meal is very indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions, such as Christmas!
Turkeys are currently available on Tesco Grocery.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food safety in the home and view the full Food safety at home video.