Christmas Turkey

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Ingredients

For the glaze:
300ml cranberry juice
2 limes, zest of one and juice of both
100ml maple syrup
Freshly ground black pepper
1 x 5kg oven ready turkey, giblets and neck removed
6 small sprigs of thyme
For the thyme sweet potatoes with lime syrup:
6 large sweet potatoes, peeled and sliced into thick wedges
5 small sprigs thyme
Rapeseed oil
100ml caster sugar
100ml water
2 limes, zest and juice
Salt and freshly ground black pepper
For the stuffing balls:
Rapeseed oil
1 large onion, very finely chopped
2 garlic cloves, crushed
125g brown breadcrumbs
6 tbsp. ground almonds
6 tbsp. dried cranberries, soaked in warm vegetable stock for 1 hour and drained
1 tsp chopped sage
2 tsp chopped thyme
2 tbsp. chopped parsley
Apple juice or vegetable stock to bind, as needed
Salt and freshly ground black pepper
For the cranberry sauce:
8 tbsp. cranberry jelly
8 tbsp. Port
120ml water
String for tying
Salt and freshly ground black pepper
Rosemary sprigs for the stuffing balls

Instructions

Preheat the Whirlpool oven to 200°C/fan 180°C/ gas 6.
For the turkey: To make the glaze, add all the ingredients to a jug and set aside. For the turkey cooking time – weigh and calculate the roasting time for the turkey – generally this is 25 – 30 minutes per kg plus an extra 30 minutes and 30 minutes for “resting”.
Add a little oil into the foil tray in a roasting tray, place the turkey in the tray, breast side up and brush melted butter over the bird. Pour 4 tbsp. of the glaze into the cavity as well as an onion and 2 bay leaves. Spoon some of the glaze over the turkey and place in the oven. Keep basting every 20 minutes. If the turkey is browning too fast, cover with foil.
For the sweet potatoes: To make the syrup for the sweet potatoes, pour the water and sugar into a small saucepan and using the fast induction hob bring to the boil. Simmer for about 10 minutes until a syrup forms, add the lime and zest and set aside to baste over the sweet potatoes while roasting. Place the sweet potato wedges in a bowl with the thyme, oil and mix well. Place the potatoes into the roasting pan and roast in the Whirlpool oven for about 35 to 40 minutes, turning and basting from time to time until golden on the outside and cooked inside. Keep an eye on them.
For the stuffing balls: Heat the oil in a large frying pan, add the onion and sauté until softened but not brown. Add the garlic and cook for 1 minute. Remove from the heat, add the breadcrumbs, ground almonds, cranberries, sage, thyme, parsley and salt and freshly ground black pepper and sufficient apple juice or stock to form a soft mix. Shape into small stuffing balls and leave to set on a clean plate in the fridge for 10 minutes.
Heat a large frying pan with a little oil and fry the stuffing balls until golden. Transfer to a warm serving dish to keep warm. Place a sprig of rosemary into each stuffing ball.
For the cranberry sauce: Heat the cranberry jelly, port and water in a small saucepan, stirring from time to time. Set aside. To serve the turkey, once rested, carefully unwrap and place the turkey on a large platter and pile the stuffing balls on one side and the roasted sweet potatoes on the other. Serve with cranberry sauce.
Tip: When shaping the stuffing balls, damp your hands in water and shape them.

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