Preparation time is 30minutes
Cook time is 3hours 5minutes
Total time is 3hours 35minutes
Serve is for 12 people
Estimated cost per serve is 6.97 dollar
Difficulty level: 3 out of 4
20 Ingredients
Number of servings
12
Fruit-cake gravy
- 2tablespoons unsalted butter, melted
- 200grams Woolworths lightly fruited cake, chopped
- 2tablespoons white wine vinegar
- 3 cups salt-reduced chicken stock
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 200grams unsalted butter
- 1 Pink Lady apple, diced
- 1/2 white sourdough loaf, roughly torn
- 1/2 cup pecans, roughly chopped
- 1 free range egg, lightly beaten
- 1/4 cup salt-reduced chicken stock
- 1 punnet thyme, leaves picked
- 4kilograms Woolworths fresh whole turkey
- 4 small red onions, cut into wedges
- 250grams cherries, pitted
- 1tablespoons 1 tbs white wine vinegar
- 2 star anise
- 1 stick cinnamon
- 2 bunches broccolini, steamed
Description
This roast turkey and cherries recipe with fruit-cake gravy is rich, flavoursome and filling. It'll become your new centrepiece for festive gatherings.
Instruction tip
Swap tip:You can replace fruit cake with Christmas pudding in the gravy.
Method
Step 1 of 6
Preheat oven to 200°C /180°C fan-forced.
Step 2 of 6
Heat a large frying pan over medium heat. Add brown onion, garlic and 100g butter, then cook for 5 minutes or until onion softens. Transfer mixture to a large heatproof bowl. Add apple, bread, pecans, egg, stock and half of the thyme to bowl. Season well and stir until well combined.
Step 3 of 6
Place remaining butter in a small saucepan over low heat for 5 minutes or until melted. Pat turkey dry, inside and out, with paper towels. Loosely fill front and back cavities with stuffing mixture. Secure front cavity with toothpicks, and secure legs with string. Tuck wings under turkey, then place turkey in a roasting pan and brush with melted butter. Cover with baking paper, then foil.
Step 4 of 6
Bake turkey for 2 hours 40 minutes (allow 40 minutes per kilogram), basting every 30 minutes, or until turkey is golden and juices run clear when thigh is pierced. Remove baking paper and foil for the last 30 minutes of baking and add red onion, cherries, vinegar, star anise and cinnamon stick to pan and bake until turkey skin is golden and onion and cherries are just tender. Reserve 2 tbs pan juices for gravy. Cover loosely with foil and rest for 20 minutes.
Step 5 of 6
To make gravy, place pan juices and butter in a saucepan over medium heat. Add fruit cake and stir with a wooden spoon until smooth. Add vinegar. Cook for 2 minutes or until bubbling. Remove pan from heat and gradually add stock, stirring constantly.
Step 6 of 6
Return pan to medium heat and cook, stirring, for 5 minutes or until boiling. Reduce heat to low and simmer for 5 minutes or until gravy thickens. Remove cinnamon stick and star anise from cherry mixture. Serve turkey with broccolini, cherry mixture and gravy.
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