Roast turkey with apple stuffing

Add a gourmet touch to your Christmas main with this succulent roast turkey with apple stuffing.

• 100g butter, softened
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 4 prosciutto slices, finely chopped
• 2 cups (140g) sourdough breadcrumbs (made from day-old bread)
• 1 Granny Smith apple, cored, finely chopped
• 1/2 cup (50g) lightly toasted walnuts, coarsely chopped
• 1/4 cup coarsely chopped tarragon
• 1 1/2 tablespoon lemon zest
• 4kg Coles Australian RSPCA approved fresh turkey
• 2 cups (500ml) chicken stock
• Roasted potatoes, pumpkin and sweet potato, to serve
• Cranberry sauce, to serve

Apple cider gravy

• 2 tablespoons plain flour
• 1/2 cup (125ml) apple cider
• 2 teaspoons Dijon mustard

Energy 1869kJ	Fat saturated 11.00g
Fat Total 29.00g	Carbohydrate sugars g
Carbohydrate Total 9.00g	Dietary Fibre 2.00g
Protein 37.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Melt half the butter in a medium frying pan over medium heat. Add the onion, garlic and prosciutto. Cook, stirring, for 5 mins or until onion softens. Remove from heat. Transfer to a large bowl. Add the breadcrumbs, apple, walnuts, half the tarragon and half the lemon zest. Gently toss to combine. Season with salt and pepper.

2. Step 2

   Remove excess fat, giblets and neck from turkey. Wipe the turkey inside and out with paper towel.

3. Step 3

   Loosely fill the turkey cavity with the stuffing. Use kitchen string to tie the legs together. Tuck the wings under the turkey.

4. Step 4

   Place a wire rack in the base of a large roasting pan. Lightly grease the rack. Place the turkey, breast-side up, on the wire rack. Combine the remaining butter, tarragon and lemon zest. Carefully spread half the butter mixture over the turkey breast.

5. Step 5

   Pour the stock around the base of the roasting pan. Cover with baking paper, then cover with foil. Roast, basting turkey occasionally, for 2 hours.

6. Step 6

   Uncover the turkey. Brush the breast with the remaining butter mixture. Continue roasting, basting occasionally, for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer (alternatively when the turkey temperature reaches 80°C on a meat thermometer). Transfer to a platter and cover with foil. Set aside for 20 mins to rest.

7. Step 7

   To make the gravy, pour juices from the roasting pan into a heatproof jug. Discard the fat from the surface, reserving 2 tbs. Return reserved fat to roasting pan. Place over medium-high heat. Add the flour and cook, stirring with a flat-bottomed wooden spoon, for 2 mins or until mixture begins to bubble. Add the apple cider, mustard and reserved pan juices. Cook, stirring constantly, for 5 mins or until gravy boils and thickens. Remove from heat. Strain into a gravy boat to serve.

8. Step 8

   Serve the turkey with the roasted potatoes, pumpkin and sweet potato, gravy and cranberry sauce.

Order ahead: Coles Australian RSPCA Approved fresh turkey is available in store from December 18. Pre-order your turkey, and ham, at your local Coles store or online at coles.com.au until December 11. Pick up your order in store from December 19-23.