Roast Turkey with Cider and Apple

1 5.5kg/12lb oven ready turkey, thoroughly thawed if frozen
1 onion, peeled and cut into wedges
4 garlic cloves
¾pt/450ml medium dry cider
1oz/25g butter
1oz/25g flour
4 tbsp creme fraiche

Preheat the oven to 190°C/Gas 5. Wash and wipe the turkey inside and season the body cavity. Put on one side while preparing the stuffing. You could add extra ingredients to the stuffing mix (apple would be complimenting to this dish) or use one of the other stuffing mixes found in the Vegetable dishes and accompaniments. Stuff the neck cavity only with the prepared stuffing then fold the neck flap over and secure.

Place the onion wedges and whole garlic cloves in the body cavity for extra flavour if required. Weigh the turkey and calculate the cooking time allowing 18 minutes per 450g/1lb. Roll any remaining stuffing into balls and cook round the turkey for the last 20 minutes of cooking time.

Place breast side down in the roasting tin, pour over 150ml/¼ pint of the cider then place in the oven and roast in the oven for the calculated cooking time. (By cooking the turkey upside down, the natural juices will baste the turkey as it cooks.

Twenty minutes before the end of the cooking time, turn the turkey over, pour over a further 150ml/¼ pint of the cider and continue to cook for the rest of the cooking time. If the turkey is browning too quickly, cover loosely with tin foil. Check the turkey is thoroughly cooked by inserting a long skewer in the thickest part of the thigh. If after 1 minute the juices run clear the turkey is cooked.

Remove from the oven, place turkey on a serving plate, loosely cover with tinfoil and stand for 20 minutes before carving.

Strain 300ml/½ pint of the juices from the cooked turkey into a saucepan and stir in the remaining cider and bring to the boil. Cream the butter with the flour then gradually whisk into the cider mixture. Cook for 2 minutes, adjust seasoning and stir in the creme fraiche. Heat gently for 1 minute then serve with the cooked turkey.


This is just one of the many recipes that chalet staff use throughout the winter. For more great recipes click here.


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