Roast Turkey with Apple Sage Stuffing

Mains
Poultry

Easy Level:

Easy

Cook Time:

4 Hrs

Servings:

6

A Christmas party is never complete without roast turkey. We stuffed ours with aromatics and roasted it with herb butter spread under the skin, keeping it moist and full of flavour. Paired with the savoury yet sweet tasting stuffing made from Italian sausages, apples and sage.
Then with extra bits from the turkey, we made our own gravy, which is a good change from the usual packet ones!
Rather than eating out this Christmas, Why Not try roasting your own turkey for your family and friends!
We used Tecno’s Gas Hob and multifunction oven for this recipe. Find out more about them at http://tecno.com.sg/
#themeatmensg #simple #delicious #christmas #roast #turkey

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
whole turkey
0.00
kg
kg
whole turkey
0.00
g
g
unsalted butter
0.00
g
g
unsalted butter
0.00
sprigs
sprigs
rosemary
0.00
sprigs
sprigs
rosemary
0.00
sprigs
sprigs
thyme
0.00
sprigs
sprigs
thyme
0.00
sprigs
sprigs
Italian flat leaf parsley
0.00
sprigs
sprigs
Italian flat leaf parsley
0.00
lemon
0.00
lemon
0.00
onion
0.00
onion
0.00
garlic bulb
0.00
garlic bulb
0.00
cup
cup
white wine
0.00
cup
cup
white wine
0.00
litre
litre
water
0.00
litre
litre
water
Salt and Pepper to taste
0.00
Salt and Pepper to taste

Steps

1

Preheat oven to 250°C (or to highest temperature)
Preheat oven to 250°C (or to highest temperature)
Mark as completed

2

Clean and pat dry turkey. Season turkey with truffle salt and pepper.
Clean and pat dry turkey. Season turkey with truffle salt and pepper.
Mark as completed

3

Place on roasting rack. Stuff turkey cavity with 1 onion, 1 garlic bulb, 1 lemon, 5 sprigs each of thyme, rosemary and Italian flat leaf parsley.
Place on roasting rack. Stuff turkey cavity with 1 onion, 1 garlic bulb, 1 lemon, 5 sprigs each of thyme, rosemary and Italian flat leaf parsley.
Mark as completed

4

Pour wine into the turkey cavity.
Pour wine into the turkey cavity.
Mark as completed

5

Pour a bit of water onto the roasting tray to catch the oil from the roasting turkey.
Pour a bit of water onto the roasting tray to catch the oil from the roasting turkey.
Mark as completed

6

Place turkey into oven, turn heat down to 150°C. Roast turkey till golden brown.
Place turkey into oven, turn heat down to 150°C. Roast turkey till golden brown.
Mark as completed

7

Check for doneness after 1 hour 45 minutes. Temperature in the deepest part of the breast should register 66°C and thighs at 74°C.
Check for doneness after 1 hour 45 minutes. Temperature in the deepest part of the breast should register 66°C and thighs at 74°C.
Mark as completed

8

Rest at least 30 minutes before carving.
Rest at least 30 minutes before carving.
Mark as completed

9

Preheat oven 170°C
Preheat oven 170°C
Mark as completed

10

In a large skillet, brown 500g of Italian Sausage, crumbling it with a spoon.
In a large skillet, brown 500g of Italian Sausage, crumbling it with a spoon.
Mark as completed

11

Add in 2 tbsp unsalted butter,thinly sliced celery, finely chopped yellow onion, chopped granny smith apple, ½ tsp each salt, pepper and dry sage. Cook, stirring often until vegetables are tender.
Add in 2 tbsp unsalted butter,thinly sliced celery, finely chopped yellow onion, chopped granny smith apple, ½ tsp each salt, pepper and dry sage. Cook, stirring often until vegetables are tender.
Mark as completed

12

Pour into a mixing bowl. Stir in 1.5 cup chicken and 1 egg.
Pour into a mixing bowl. Stir in 1.5 cup chicken and 1 egg.
Mark as completed

13

Add in toasted cubed sourdough bread. Mix till well combined.
Add in toasted cubed sourdough bread. Mix till well combined.
Mark as completed

14

Pour into a prepared baking dish coated with olive oil. Cover with foil. Bake 170°C for 15 minutes.
Pour into a prepared baking dish coated with olive oil. Cover with foil. Bake 170°C for 15 minutes.
Mark as completed

15

Remove foil. Bake for another 15 minutes.
Remove foil. Bake for another 15 minutes.
Mark as completed

16

Heat a medium saucepan with oil over high heat.
Heat a medium saucepan with oil over high heat.
Mark as completed

17

Add in turkey neck, chopped large carrot, onion and celery, stirring occasionally until the chopped turkey neck is well browned. Add in 1.5 liter stock and 2 bay leaves.
Add in turkey neck, chopped large carrot, onion and celery, stirring occasionally until the chopped turkey neck is well browned. Add in 1.5 liter stock and 2 bay leaves.
Mark as completed

18

Simmer for an hour, strain the stock. Discard the turkey neck and vegetables.
Simmer for an hour, strain the stock. Discard the turkey neck and vegetables.
Mark as completed

19

Blend the giblets and liver in a food processor till fine.
Blend the giblets and liver in a food processor till fine.
Mark as completed

20

Melt 60g of butter in a pan. Add in minced giblets and liver.
Melt 60g of butter in a pan. Add in minced giblets and liver.
Mark as completed

21

Fry till just cooked through and add in flour and cook, stirring constantly , until golden brown.
Fry till just cooked through and add in flour and cook, stirring constantly , until golden brown.
Mark as completed

22

Whisking constantly, add in the turkey stock in a slow stream. Bring to boil, reduce to simmer till it thickens.
Whisking constantly, add in the turkey stock in a slow stream. Bring to boil, reduce to simmer till it thickens.
Mark as completed

23

Strain and serve
Strain and serve
Mark as completed

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