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Turkey with Apple and Mint Stuffing

 

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Yield: 8 servings

Cuisine: Main

Skill Level: Easy

 

INGREDIENTS

  • 2 large brown onions
  • ¾ cup Extra Virgin Olive Oil
  • 200g granny smith apples peeled and roughly diced
  • 2 sprigs of rosemary stripped
  • ¼ cup Verjuice
  • 1 jar apple & mint jelly
  • cup roasted hazelnuts roughly chopped
  • ½ cup flat-leaf parsley roughly chopped
  • 4 cup sourdough breadcrumbs coarse and softly packed
  • to season sea salt and freshly ground black pepper
  • 6.5kg free range corn fed turkey
  • 1 teaspoon unbleached plain flour
  • 1 extra-large oven bag

 

METHOD

  • Preheat the oven to 180°C.
  • To make the stuffing, roughly chop the onions. Add ½ cup of the Extra Virgin Olive Oil to the pan and cook the onions until lightly burnished. Add the apple and rosemary and cook for a further 4 minutes before deglazing the pan with ½ of the Verjuice.
  • In a large bowl, place the Apple & Mint Jelly, hazelnuts, parsley, breadcrumbs, warm onion mixture, salt, and pepper and mix to combine.
  • Fill the cavity of the turkey with the stuffing and truss the legs together well with kitchen twine.
  • In a small bowl, combine the remaining amount of Extra Virgin Olive Oil and Verjuice, whisk together well, and set aside.
  • Put the flour into the oven bag and shake. Season Turkey with sea salt, slide into the oven bag, and tie the end of the bag well with kitchen string.
  • Bake the turkey in the oven bag on a baking dish for 2 ¼ hours or until the internal temperature has reached 60C using a digital thermometer. Open up the oven bag to expose the turkey breast and brush with the Extra Virgin Olive Oil and Verjuice mixture. Increase the oven temperature to 200°C and bake for a further 15 minutes for a golden brown colour on the skin.
  • Remove the turkey from the oven and carefully pour off all the juices and fat into a jug, then place into the fridge to set. Once the fat has set on the surface, scoop off the top and reserve the remainder of the juices to serve.
  • Meanwhile, rest the turkey breast side down for 40 minutes to 1 hour in its oven bag. The turkey will retain its heat during the resting time, so reheating isn’t necessary.
  • Carve turkey and serve with warm juices and stuffing.

 

SHOPPING LIST

Golden Rooster 

  • Turkey free-range

Camberwell Market Fresh Fruit & Veg

  • Granny smith apples 
  • Rosemary 
  • Brown onions
  • Parsley

Nick & Sue’s Gourmet Deli or Camberwell Deli

  • Extra Virgin Olive Oil
  • Verjuice
  • Apple & mint jelly
  • Sourdough bread
  • Sea salt and freshly ground black pepper

Sweeties Fruit & Nuts

  • Roasted hazelnuts

Supermarket

  • Unbleached plain flour
  • Extra-large oven bag