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Roast Turkey with Apples and Brandy

By OcadoLife
A classic that deserves a place on your table at Christmas or, frankly, at any time of year, this Roast Turkey with Apples and Brandy recipe is from chef and restaurateur Mike Davies. He suggests brining your turkey, if…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 150g unsalted butter, slightly softened
  • 13g tarragon, chopped, plus extra to garnish (optional)
  • 13g sage, leaves picked, plus extra to garnish (optional)
  • 25g chives, chopped
  • 1 garlic bulb, halved horizontally, plus 2 garlic cloves, chopped
  • 1 lemon, zest finely grated
  • 6kg (approx.) turkey, giblets removed (if included), at room temp
  • 2 onions, 1 cut into quarters, 1 left whole
  • 4 Bramley apples, peeled and cut into thick slices (cores discarded)
  • 250g pitted prunes
  • 4 thyme sprigs, plus extra to garnish (optional)
  • 1.25L chicken stock
  • 40g plain flour
  • 65ml brandy, plus an extra splash (optional)
  • 2 tbsp double cream (optional)

Method

6 steps

  1. Step 1

    Put the butter, tarragon, sage, chives, 2 garlic cloves and lemon zest in a food processor with 1 tsp sea salt flakes; blitz until combined. Chill for 15 mins (or up to 3 days) until firm enough to handle.

  2. Step 2

    Preheat the oven to 180°C/160°C fan/gas 4. Loosen the skin over the turkey breasts by sliding your hand underneath from the neck end, taking care not to tear it. Push the herby butter under the skin, and gently smooth it out into an even layer. Tuck the neck flap underneath the bird.

  3. Step 3

    Put the turkey into a large roasting tin with the quartered onion, apples, prunes, halved garlic bulb and thyme. Place the whole onion inside the cavity. Season the bird with salt, then pour in 1L of the chicken stock. Roast for 2 hrs 30 mins, or until a meat thermometer inserted into the thickest part of the breast reaches 65°C. Transfer the bird to a carving board, cover loosely with foil and leave to rest for 1 hr.

  4. Step 4

    To make gravy, place a large sieve over a heatproof jug or bowl. Tip the contents of the roasting tin into the sieve, pressing down on the fruit and vegetables to extract as much liquid as possible; discard the solids. Leave the pan juices to stand for 2 mins, then skim off 4 tbsp of fat into a saucepan; discard the remaining fat.

  5. Step 5

    Place the saucepan over medium-high heat and stir in the flour until smooth. Cook for 3 mins, stirring frequently, then gradually whisk in the reserved pan juices, followed by the 65ml brandy (if using) and remaining stock. Simmer for 3 mins until the gravy lightly coats the back of a spoon. Stir in the cream (if using) and the remaining splash of brandy; season to taste. Keep warm until ready to serve.

  6. Step 6

    Garnish the turkey with herbs, if you like; carve and serve with the gravy.