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Created for us by the lovely Cherie Denham, this recipe is the way her own Mother would prep and cook a Christmas turkey many years ago.
Stuffed with sausages and with the flavourful addition of a Bramley apple and thyme, it's a flavoursome centrepiece for your festive feasts.
Preheat your oven to 180C (350F), Gas Mark 4.
If you can, remove your turkey from the fridge the night before. This allows the turkey to arrive at room temperature. It also gives the skin time to dry off. If you want to create crispy skin with yielding meat, it is imperative the bird is nice and dry.
Season the cavity with salt and pepper. Then, halve your onions and apple and then place these into the cavity, along with a few sprigs of thyme.
Open up the neck and loosen the neck cavity, to allow plenty of space to stuff with our delicious sausages. To make the sausages cocktail sized, twist each in half and then cut. Stuff the neck until completely full, then secure with cocktail sticks.
Rub the skin of the bird with butter all over, and season with salt and pepper. Place into a good sized roasting dish and cover with tin foil.. Cook for approx. 30 minutes per kilo, removing and basting with juices occasionally throughout the cooking process.
The best indication that your bird is cooked is when it's easy to "shake hands" with it. Grab a tea towel or an oven glove and gently twist the drumstick to the side.
Give your bird plenty of time to rest, say 30-40 minutes at room temperature. The ensures the gorgeous juices will stay in the meat rather than run all over your carving board, but be sure to catch any that do emerge and add to your gravy.
There is so much value left in the roasting tin after the bird is cooked. Simply add a pot or two of our pure turkey stock and a good glug of wine then stir to release the hidden treasures.
Serve with all of your favourite festive sides - roast potatoes, roast parsnips, sprouts and plenty of that luscious gravy.
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