Cider & sage turkey
SAGE BUTTER AND CIDER TAKE TURKEY TO A NEW LEVEL. TRULY A DISH TO BE THANKFUL FOR
Serves 6-8 For the turkey:
5kg turkey with giblets 3 onions 1 carrot, chopped 1 celery stick, chopped 2 bay leaves 6 peppercorns 6 allspice berries (optional) drizzle of olive oil 150g soft butter
For the gravy
450ml cider 10 sage leaves handful of thyme 2tbsp plain flour
1 Take the giblets out of the turkey, rinse and pop them into a pan. Peel and halve one of the onions. Add this, along with the chopped carrot and celery to the giblets with the bay, peppercorns, allspice (if using) and 500ml cold water.
2 Cover the pan with a lid and bring to the boil, then reduce temperature and simmer over a lowish heat for 2 hours to make a giblet stock. Strain into a jug. You can do this the day before and keep the stock in the fridge.
3 Heat your oven to 190C/Fan 170C/ 375F. Peel and finely slice the other two onions and place in a roasting tin. Add a drizzle of olive oil and season, and place the turkey on top.
4 Finely chop half the sage leaves and mix with 125g of the butter. Slather the sage butter all over the turkey, especially on the breast. Season and press the remaining sage on top of the bird. Tuck the thyme in the cavity of the bird and pour 300ml cider into the tin. Cover loosely with foil, making sure the foil is sealed around the tin edges.
5 Pop the turkey in the oven on the middle shelf. Roast for 3 hrs 20 mins in total. For the final 40 mins, take the foil off the tin so the turkey will brown. To check whether it’s cooked, insert a skewer into one of the thighs. If the juices run clear, it’s ready.
6 Transfer the turkey to a board, wrap loosely in foil and allow to rest for 1 hr. Spoon the onions out of the tin and into a bowl. Pour the remaining juices into a measuring jug.
7 Leave the juices for 15 mins so the fat rises to the surface, then skim it off. Pour in enough of the giblet stock to make 600ml and top up with 150ml more cider.
8 Melt the remaining butter in a pan, stir in the flour and cook, stirring, for 2 mins. Slowly whisk in the stock. Bring to the boil, then reduce heat and simmer for 5-10 mins until the gravy is thick. Stir in the onions. Taste and adjust the seasoning. Serve the gravy with the roast turkey and the cranberry sauce.