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Roast turkey with cherry, balsamic and thyme

DELICIOUS: Here is a twist on the traditional turkey for you to serve up this Christmas.
DELICIOUS: Here is a twist on the traditional turkey for you to serve up this Christmas.

Serves:

8

Ingredients

4kg whole turkey

50g butter, melted

Vegetables, roasted, to serve

Green beans, steamed, to serve

Cherry, balsamic and thyme stuffing

85g butter, chopped

1 brown onion, chopped

3 garlic cloves, crushed

2 tablespoons fresh thyme, chopped

1/4 cup white balsamic vinegar

4 1/2 cups fresh breadcrumbs

2 cups fresh cherries, pitted, chopped

Gravy

1/4 cup plain flour

1/4 cup dry white wine

2 cups chicken stock

Method

Make cherry, balsamic and thyme stuffing: Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 6 to 8 minutes until softened. Add garlic and thyme. Cook, stirring, for 1 minute or until fragrant. Add vinegar. Cook, stirring, for 1 minute. Remove from heat. Set aside for 10 minutes to cool. Stir in breadcrumbs and cherries. Season with salt and pepper. Set aside to cool.

Preheat oven to 180C/160C fan-forced. Remove and discard neck from turkey. Pat dry inside and out with paper towel. Loosely fill neck cavity with some of the stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey.

Place turkey on a greased wire rack in a large, flameproof roasting pan. Pour 3 cups of water into pan. Brush turkey all over with melted butter. Season with salt and pepper. Cover pan tightly with lightly greased foil. Roast turkey for 1 hour 20 minutes.

Remove and discard foil. Roast turkey, basting with pan juices twice during cooking, for a further 1 hour 40 minutes or until turkey is golden and juices run clear when thigh is pierced with a skewer. Carefully transfer turkey to a plate. Cover with foil. Set aside to rest for 15 minutes.

Meanwhile, make gravy: Skim fat from roasting pan, leaving 1/4 cup pan juices. Place pan over high heat. Add flour. Cook, stirring, for 3 to 5 minutes or until mixture turns golden. Reduce heat to low. Gradually stir in wine and stock until smooth and combined. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer, stirring constantly, for 10 minutes or until thickened. Remove from heat. Season with salt and pepper.

Discard string and toothpicks. Carve turkey and serve with stuffing, gravy, roasted vegetables and steamed green beans.

Ripley Today

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