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Sage-roasted turkey with brioche bread pudding & mulled apple compote
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‘I am a great fan of turkey and eat it throughout the year. I find that cooking the turkey on its legs helps to keep the breast meat moist and of course the butter and sage help. For those who feel that a whole turkey is a bit large for their needs this recipe will work using just the crown’ - Brian Turner
Serves: 8 - 10
150–175g butter, softened
2 x 20g packs fresh sage, leaves chopped
1 tbsp fresh parsley, leaves chopped
1 tbsp vegetable oil
Waitrose Free Range Turkey (4-6kg)
1. Preheat the oven to 200°C, gas mark 6. Place 75g of the softened butter in a small bowl, mix the sage leaves with the parsley, then beat into the butter.
2. Remove giblets from the neck flap, and the neck from the turkey cavity. Ease the skin away from the turkey breast to make a pocket, starting at the neck end and taking care not to tear the skin. Push the herb-butter mixture into the pocket to cover the breast meat and reshape the skin to look as it did at the beginning. Smear the remaining softened butter over the top of the turkey skin, and wash your hands thoroughly.
3. Put the oil into a roasting tray and lay the turkey on its side on one leg. Roast in the preheated oven for 30 minutes. After this time, turn down the heat to 180°C, gas mark 4, then turn the turkey over onto the other leg and roast for another 30 minutes. Season the turkey then turn it onto its back and return to the oven for at least another 1½ hours, or until it is thoroughly cooked through and the juices run clear when the thickest part of the turkey leg is pierced with a skewer.
4. Once cooked, remove from the oven and allow to rest, covered, in a warm place for about 30 minutes before serving with bread pudding and apple compote.
Typical values per serving:
|Saturated Fat||11g saturated fat|
per serving (for 10)
This recipe was first published in November 2014.