Cider roast turkey

Cider roast turkey

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(8 ratings)

Prep: 15 mins Cook: 4 hrs Approx 4 hrs cooking for a 4.5kg bird

More effort

Serves 8
Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table

Nutrition and extra info

Nutrition: per serving (with gravy)

  • kcal704
  • fat32g
  • saturates11g
  • carbs21g
  • sugars7g
  • fibre1g
  • protein82g
  • salt1.77g
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Ingredients

    For the turkey

    • 4½ -6kg/10-13lb turkey, giblets removed and kept
      Turkey

      Turkey

      terk-ee

      The traditional Christmas bird, turkey is good to eat all year round though is only readily…

    • 450g stuffing
    • 2 leek, trimmed and halved
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 2 carrot, halved
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 50g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 300ml dry cider
      Cider

      Cider

      si-der

      Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

    For the gravy

    • 300ml dry cider
      Cider

      Cider

      si-der

      Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

    • 600ml chicken stock
    • 2 tbsp quince or redcurrant jelly

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).

    2. Put the leeks and carrots along the bottom of a roasting tin in a single layer – this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin – if the vegetables look like they’re burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.

    3. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

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    Comments (18)

    choccie_123's picture

    Made this exactly as recipe and it was very nice. When I got to making the gravy I was a bit confused , so just added the strained juices - minus fat - to pan, with stock and red currant jelly. Then I reduced it down. I have since found a recipe in someone else's comments for this recipe

    jarrestr's picture

    Where is the apple and succulent pear?

    marytris's picture

    This recipe is amazing, made juicy turkey and rich gravy. I will not cook my Turkey any other way now.

    ChileGuajillo's picture

    First time to roast a 7kg bird and it was brilliant! No Stuffing. The turkey was done in less than estimated time and the leftovers were even better. A recipe to keep!

    veritydixon's picture

    Cooked the turkey this way for Christmas dinner 2013, and it was a great success.
    I used still cider (i.e. not sparkling), and cooked the stuffing separately, as it was such a big bird. As suggested, I used the cider/stock mixture to make the gravy. I added cornflour to thicken it, rather than reducing it, as we wanted to have plenty of gravy for seconds.
    I will be using this recipe again.

    meljanie's picture
    5

    Loved this - I was determined not to have dry turkey this year, so I tried this and it was delicious - very moist and tasty. The stock made a lovely gravy. The recipe worked with a turkey crown. I'm only ever going to cook my turkey this way from now on.

    johanka's picture
    5

    This is simply a GREAT recipe! Have made it with both turkey at Christmas and chicken for an extra nice roast. Every time, meat comes out succulent and tender. Tastes simply delicious. DO use the bones, leeks and carrots with some leftover liquid for a BEAUTIFUL stock. Amazing.

    janaskar's picture
    5

    Went down a storm on Christmas Day! Easy to prepare and filled the house with a lovely aroma while cooking. First ever time cooking a big turkey and timings for cooking was perfect. Will do it again next year for sure!

    greedyjulie's picture
    5

    My all time favorite - repeated it every year since the recipe first appeared

    dollydolittle's picture

    The description mentions tender glazed apples and pears, but there aren't any in the ingredients. Is this the same recipe? If it is, anyone have the instructions for glazing the fruit?

    worsleyfamily's picture

    Just seen this recipe which looks great... does anyone have the orginal stuffing recipe? Thanks in advance, Lee

    annie01332's picture

    Thank you to alebreuilly for posting up the rest of the method - I would have been stuffed without it!!
    Very good turkey and really delicious gravy. I went well overboard with the cider and used about 600ml in the turkey tin - I lobbed in a few Bisto granuals to thicken up the gravy towards the end and it went down a storm :o)

    alebreuilly's picture
    5

    To make the gravy, follow all the steps in the method above then do the following (copied from the original magazine)...

    Tip off the excess fat then add the juices to the reduced cider and pour stock. reduce over a high heat for about 10 minutes until slightly thickened. Stir in the quince jelly, season to taste, then pour into a serving jug or gravy boat; any resting juices should go in now too. if you prefer a thicker gravy, mix 1tsp cornflour with a splash of cold water, then add to the gravy, stirring constantly until smooth and glossy.

    I made this last year and it was so good that we are making it again tomorrow.

    Merry Christmas

    A

    dunawori's picture

    Please help !!! I saw this in a magazine in a waiting room in Dec 2008 but when I went to buy it, I could only get Jan.
    This recipe doesn't tell me how to make the gravy - could anyone please help me as I was planning on making this for Christmas !!

    anna-banana's picture
    5

    Perfect!!! First time i cooked a turkey and chose to be ambitious - worked out great. Followed the recipe step by step - meat stayed lovely and moist. I made it with the cranberry roll and 'perfect roast potatoes' recipes - yum. I'm now booked to cook it all again next year, was hoping for a day off...

    sifreynir's picture
    5

    Made this for Christmas day along with my mum and aunt. Not all the stuffing made it into the turkey. We sort of made burgers with it because it smelled so nice....and of course to reward all our hard work in the kitchen!
    Absolutely goregeous

    jennifert's picture
    4

    Made this for Christmas Day - surprise surprise. It worked out really well for the most part. The cider didn't really come through, but the turkey was moist and tender and very tasty.

    shytalk's picture

    Well This Xmas day I used this recipe for my turkey crown and it turned out fantastic. The turkey was really moist and very tasty, I also followed the recipe for the chestnut and cranberry roll, I will give 5 stars to both, and my visitors were well impressed.

    Thank you very much, love this site. Marcelle

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