Best 10 Easy Roast Turkey With Apple Stuffing Recipes

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Are you looking for a delicious and easy recipe to cook a roast turkey with apple stuffing? This classic dish is perfect for a special occasion or a cozy family dinner. With just a few simple ingredients, you can create a moist and flavorful turkey that is sure to impress your guests. From choosing the right turkey to preparing the stuffing, this article will guide you through each step of the process, ensuring that your roast turkey turns out perfectly cooked and bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY WITH APPLE STUFFING



Turkey with Apple Stuffing image

The accompanying foolproof gravy recipe is one I created in an attempt to copy my mom's own rich gravy.

Provided by Taste of Home

Categories     Dinner

Time 5h5m

Yield 15-18 servings (12 cups stuffing and 3 cups gravy).

Number Of Ingredients 20

4 cups chopped peeled tart apples
3 cups sliced almonds
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1/2 cup butter
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons poultry seasoning
12 cups cubed whole wheat bread
2 cups raisins
1 cup apple cider or juice
1/2 cup egg substitute
1 turkey (15 to 20 pounds)
1-1/2 cups water
GRAVY:
2 teaspoons chicken bouillon granules
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup milk

Steps:

  • In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix., Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan., Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving., For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

Nutrition Facts : Calories 740 calories, Fat 35g fat (10g saturated fat), Cholesterol 220mg cholesterol, Sodium 715mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 68g protein.

TURKEY APPLE STUFFING



Turkey Apple Stuffing image

Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It's a staple on our holiday menu. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups chopped celery
3/4 cup chopped onion
3/4 cup butter, cubed
9 cups day-old cubed whole wheat bread
3 cups finely chopped apples
3/4 cup raisins
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
Additional butter, melted

Steps:

  • In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 839 calories, Fat 41g fat (16g saturated fat), Cholesterol 317mg cholesterol, Sodium 774mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 4g fiber), Protein 88g protein.

APPLE-STUFFED TURKEY



Apple-Stuffed Turkey image

This simple recipe takes the headache out of holiday baking. There are only three ingredients, and no basting or constant checking is required.

Provided by meezermex

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h

Yield 15

Number Of Ingredients 4

1 (12 pound) whole turkey - thawed, neck and giblets removed
¼ cup vegetable oil, or as needed
5 apples, cored and quartered
5 pounds whole unpeeled apples

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan.
  • Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.

Nutrition Facts : Calories 671.4 calories, Carbohydrate 27.3 g, Cholesterol 211.6 mg, Fat 29.1 g, Fiber 4.7 g, Protein 73 g, SaturatedFat 8 g, Sodium 177.4 mg, Sugar 20.5 g

ROASTED TURKEY WITH SAUSAGE APPLE STUFFING



Roasted Turkey with Sausage Apple Stuffing image

Provided by Food Network

Number Of Ingredients 29

Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
1 medium onion, quartered
1 large celery rib, cut into thirds
3/4 cup dry white wine
6 cups canned low-sodium chicken broth or water
2 canned plum tomatoes, halved and seeded
3 parsley sprigs
2 thyme sprigs
1 bay leaf
1/4 cup plus
1/3 cup all-purpose flour
2 tablespoons port or Madeira (optional)
Sausage Apple Stuffing (recipe follows)
4 1/2 tablespoons unsalted butter
6 celery ribs, finely chopped
3 medium onions, finely chopped
1 1/2 pounds sweet Italian sausage, removed from the casings and crumbled
6 cups cubed (1 inch) day-old Italian bread (about 1 large loaf)
36 pitted prunes, coarsely chopped (about 10 ounces)
3 medium Golden Delicious or Granny Smith apples--peeled, cored and coarsely chopped
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped sage
11/2 teaspoons salt
3/4 teaspoon freshly ground pepper
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cups reserved turkey stock

Steps:

  • Make sure the turkey is at room temperature when it goes into the oven; otherwise it will take longer to roast Preheat the oven to 475 degrees. Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375 degrees, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.
  • Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.
  • 3. In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage Apple Stuffing.
  • Preheat the oven to 425 degrees and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.
  • In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top. Let cool slightly before serving.

EASY ROAST TURKEY WITH APPLE STUFFING



Easy Roast Turkey with Apple Stuffing image

This is a wonderful recipe I adapted from Julia Aitkin's Easy Entertaining. It gives a nice moist meat with the juices cooking into the upside down breast.

Provided by Kate in Ontario

Categories     Whole Turkey

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 26

14 lbs turkey
1 onion, quartered
1 apple, unpeeled quartered
1 lemon, halved
salt and pepper
6 slices bacon
turkey broth (Giblet)
3 cups water
turkey neck
turkey giblets
1 onion, quartered
2 sun-dried tomatoes
1 tablespoon dried mushroom, any variety
1 teaspoon peppercorn
6 slices bacon
1 onion, chopped
1 cup chopped celery
2 cloves garlic, minced
1 tablespoon lemon juice
8 slices stale bread, cubed
1 apple, peeled cored and chopped
2/3 cup fresh parsley, chopped
1 egg, beaten
savory
salt
pepper

Steps:

  • Preheat oven to 325.
  • Place onion, apple and half lemon in turkey cavity- reserve other half of lemon-put some of it in neck cavity if desired Place turkey breast side down on oiled rack in roasting pan.
  • Sprinkle with salt and pepper.
  • Roast uncovered for 2 hours, basting with pan juices occasionally.
  • Wearing clean oven mitts or my preference disposable latex gloves, turn turkey breast side up Squeeze remaining lemon half over turkey breast and cover with bacon.
  • Roast basting occasionally about another 2 hours or until done with meat thermometer Giblet stock.
  • While turkey roasts place all ingredients in medium saucepan.
  • Bring to boil over medium heat.
  • Reduce heat and simmer for 1 hour partly covered.
  • Strain and add liquid to gravy.
  • Apple Stuffing.
  • Cook bacon in skillet, until crisp and set aside.
  • Add onion, celery and garlic to skillet and cook until soft-set aside.
  • In large bowl, combine, bacon, onion, celery, garlic and lemon juice.
  • Add bread cubes, apple, egg, parsley and spices.
  • Spoon into greased baking dish.
  • Cover with foil and cook in oven along with turkey for 30 minutes.
  • Stir, add some juices from turkey and cook uncovered until golden brown.

ROAST TURKEY WITH APPLE-SOURDOUGH BREAD STUFFING



Roast Turkey with Apple-Sourdough Bread Stuffing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 teaspoon dried sage
1 teaspoon dried oregano
1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed and discarded, back bone removed from the turkey breast (this will help it stand upright)*
2 tablespoons olive oil, plus 2 tablespoons olive oil
Salt and freshly ground black pepper1 medium chopped onion
2 apples, peeled, cored and diced (preferably McIntosh)
2 celery stalks, chopped
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
4 cups sourdough bread cubes, preferable day-old
1 cup reduced-sodium chicken broth, warm
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.
  • Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.
  • Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.

EASY BEGINNER'S TURKEY WITH STUFFING



Easy Beginner's Turkey with Stuffing image

This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.

Provided by DD123

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 12

Number Of Ingredients 9

12 pounds whole turkey
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
¼ cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
  • Prepare stuffing according to package directions. Mix in water.
  • Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
  • Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
  • Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Nutrition Facts : Calories 834.7 calories, Carbohydrate 15.6 g, Cholesterol 311.4 mg, Fat 40.4 g, Fiber 0.8 g, Protein 95 g, SaturatedFat 11.4 g, Sodium 592.6 mg, Sugar 1.8 g

APPLE STUFFED TURKEY BREAST ROAST



Apple Stuffed Turkey Breast Roast image

I heard of this recipe on the radio one morning (CBC radio one: Edmonton am) and found it on their website and the website said that the recipe is from Alberta Turkey Producers. I haven't tried it yet but I will soon!! EDIT: I did try it and it was fantastic!! I'm glad that I kept this recipe on here so I can keep it somewhere safe! It's fantastic for Thanksgiving for two people...that's what I made it for.

Provided by snads

Categories     Apple

Time 1h50m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 (1 -2 lb) skinless boneless turkey breast
1/4 cup apple juice
2 tablespoons butter
1/4 cup onion, finely diced
1/4 cup celery, finely diced
2 tablespoons butter
1 small apple, peeled cored and finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups bread cubes, day old
1/4 cup turkey broth or 1/4 cup chicken stock
1 cup turkey broth or 1 cup chicken stock
2 teaspoons cornstarch

Steps:

  • To Prepare Stuffing: Sauté onion and celery in butter for 2 to 3 minutes.
  • Add apple and seasonings and sauté 1 to 2 minutes longer.
  • Remove from heat and add to bread cubes.
  • Moisten with turkey or chicken stock and set aside to cool.
  • To Prepare Turkey Breast: Pre-heat the Oven at 350°F.
  • Place turkey breast flat on a cutting surface and slice through meat with knife parallel to cutting board. Leave last inch intact and open up turkey breast like a book.
  • Cover turkey with plastic wrap and pound to even thickness with a meat mallet.
  • Spoon stuffing onto one side of the breast.
  • Fold other side over and secure with skewers or toothpicks along cut edge.
  • Place in greased roasting pan.
  • Combine apple juice with melted butter.
  • Brush over turkey.
  • Tent turkey breast with foil and bake at 350 F for 40 minutes.
  • Uncover and baste with remaining apple mixture.
  • Bake 30 to 40 minutes longer or until juices run clear.
  • Remove from oven and let sit 5 minutes before slicing.
  • To Prepare Sauce: Combine turkey or chicken stock with cornstarch and add to drippings.
  • Stir and cook until thick and clear.
  • Spoon sauce over thick slices of stuffed turkey breast.
  • Served with mashed potatoes and vegetables.

Nutrition Facts : Calories 650.7, Fat 26.3, SaturatedFat 15.5, Cholesterol 201.8, Sodium 1138.7, Carbohydrate 41.8, Fiber 3.8, Sugar 13.8, Protein 60.1

SLOW-ROASTED TURKEY WITH APPLE GRAVY



Slow-Roasted Turkey With Apple Gravy image

Padma Lakshmi likes big, bold flavors - spices and citrus especially - and infuses her Thanksgiving turkey with them. She prepares the bird over a bed of herbs and produce, then uses those pan juices to create a fruity yet savory gravy. To keep the turkey moist, Ms. Lakshmi starts with a buttermilk brine, then roasts the bird at a low temperature to make sure it cooks through but doesn't dry out. But first, an initial blast in a very hot oven darkens the turkey in spots thanks to the sugar in the buttermilk brine. A final basting and uncovered cooking in the oven helps even out the mottled skin and ensures a delicate crispness. You can garnish the platter with the fruits, vegetables and herbs used in the recipe or serve the bird unadorned.

Provided by Genevieve Ko

Time P2DT6h

Yield 8 to 12 servings

Number Of Ingredients 25

8 fresh bay leaves
2 1/2 quarts buttermilk
1/2 cup granulated sugar
1/2 cup coarse sea salt
1 tablespoon black peppercorns, toasted and ground (see Tip)
1 1/2 teaspoons ground cayenne
1 (14-pound) fresh or thawed frozen whole turkey, neck and giblets removed
20 fresh bay leaves
3 small Fuji or Honeycrisp apples, cored and cut into wedges
2 small Granny Smith apples, cored and cut into wedges
2 small fennel bulbs, sliced
1 medium red onion, sliced
1 medium yellow onion, sliced
1 small bunch thyme
10 slices fresh ginger
12 garlic cloves, sliced
1 orange, cut into 1-inch wedges
Coarse sea salt
1 1/2 tablespoons black peppercorns, toasted (see Tip), plus more toasted and ground for seasoning
1 lemon, quartered
Extra-virgin olive oil
1/2 cup unsalted butter
1/4 cup all-purpose flour
2 tablespoons brandy, preferably Pomona or Calvados (optional)
Salt and pepper

Steps:

  • Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
  • Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
  • Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
  • Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
  • Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
  • Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
  • Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
  • When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.

SCANDINAVIAN ROAST TURKEY WITH PRUNE & JUNIPER STUFFING & CARAMELISED APPLES



Scandinavian roast turkey with prune & juniper stuffing & caramelised apples image

Adding lingonberry jam or redcurrant sauce to your Turkey cooking juices gives traditional gravy a touch of sweetness

Provided by Good Food team

Categories     Main course

Time 4h30m

Yield Serves 8 with leftovers

Number Of Ingredients 22

5-5.5kg/11-12lb turkey
2 onions
1 orange
25g softened butter
2 carrots , cut into big chunks
flat-leaf parsley sprigs, to garnish
100g butter , plus extra for the tray and paper
2 tsp juniper berry
3 medium onions , chopped
2 garlic cloves , finely chopped
1 celery stick, finely chopped
225g fresh white breadcrumb
2 eating apples , peeled, cored and finely chopped
225g soft pitted prune , chopped
25g pack parsley , chopped
2 eggs , beaten
300ml red wine
1heaped tbsp lingonberry jam or redcurrant jelly
600ml turkey or chicken stock
25g butter
50g whole almond
2eating apples , cored and each cut into 8 wedges

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Cut 1 onion into quarters and the other into 6 wedges. Finely grate 1⁄2 tsp orange zest from the orange and set aside for the stuffing. Quarter the orange and tuck it with the onion quarters into the turkey cavity. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges and carrot chunks in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
  • Make the stuffing. Butter a 28 x 18 x 3cm deep baking tray and crush the juniper berries using a pestle and mortar. Melt the butter in a large frying pan, tip in the onions, garlic and celery, and fry for about 12-15 mins until softened and just starting to turn golden. Stir in the crushed juniper berries, then remove the pan from the heat. Stir in the breadcrumbs, apples, prunes, most of the parsley (reserve a small handful, to garnish), the reserved orange zest and the beaten eggs. Season with salt and pepper. Spoon the stuffing loosely into the baking tray, pat it down gently (don't pack it down) then lay a piece of buttered baking parchment on top. Set aside. Can be made 1 day ahead and chilled.
  • Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, baste the turkey, then return to the oven for a further 30 mins until golden. If you are roasting potatoes put them in now. To test if turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
  • Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for up to 1 hr before carving. Meanwhile, cook the stuffing, and make apple wedges and gravy. Increase oven to 220C/200C fan/gas 7. Bake the stuffing for 30 mins, then remove paper and bake for a further 10 mins to brown the top.
  • Make the gravy, pour off any excess fat from the roasting tin, leave the juices and onions, and discard the carrot. Stir the wine and lingonberry jam or redcurrant jelly into the tin, scraping up any sticky bits from the bottom. Set the tin over a high heat and bring to the boil, then boil rapidly for 8-10 mins until reduced by half. Pour in the stock along with any resting juices from the turkey, and simmer for 10-15 mins or until reduced to your liking (this makes a slightly thinner gravy). Season, if needed.
  • Make the apple wedges. Melt the butter in a large non-stick frying pan. Tip in the almonds and apples, and fry over a medium heat for about 5-8 mins, moving them around often, until the almonds are toasted and the apples golden and softened, but still holding their shape. Don't worry if the butter starts to turn a nutty brown, it just adds to the flavour.
  • To serve, strain the gravy into a pan, warm through, then pour into a jug. Scatter the stuffing with the reserved parsley and cut into squares or wedges. Garnish the turkey with the apples, nuts and flat-leaf parsley sprigs, and serve everything together.

Nutrition Facts : Calories 930 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 95 grams protein, Sodium 1.64 milligram of sodium

Tips:

  • Choose the Right Turkey: Select a fresh or thawed turkey that is large enough to feed your guests. A good rule of thumb is to allow 1 pound of turkey per person.
  • Prepare the Turkey: Remove the giblets from the turkey cavity and rinse the turkey inside and out. Pat the turkey dry with paper towels.
  • Make the Apple Stuffing: Combine bread cubes, apples, celery, onion, herbs, and seasonings in a large bowl. Toss to combine.
  • Stuff the Turkey: Spoon the apple stuffing into the turkey cavity. Do not overstuff the turkey, as this will make it difficult to cook evenly.
  • Season the Turkey: Rub the turkey with melted butter or oil and sprinkle with salt and pepper.
  • Roast the Turkey: Place the turkey breast-side up in a roasting pan. Add water or broth to the bottom of the pan to prevent the turkey from drying out.
  • Baste the Turkey: Baste the turkey with the pan juices every 30 minutes or so to keep it moist.
  • Cook the Turkey: Roast the turkey at 325°F for about 3 hours, or until the internal temperature reaches 165°F.
  • Let the Turkey Rest: Remove the turkey from the oven and let it rest for 15-20 minutes before carving.

Conclusion:

Roasting a turkey is a classic holiday tradition, and with a little planning and preparation, it can be a stress-free and enjoyable experience. The key to a successful roast turkey is to choose the right turkey, prepare it properly, and cook it to perfection. With these tips in mind, you can create a delicious and memorable meal that your family and friends will love.

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