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Roast turkey with spiced cranberry-pecan stuffing and maple glaze



Serves: 8-10
timePrep time: 50 mins
timeTotal time:
Roast turkey with spiced cranberry-pecan stuffing and maple glaze

Recipe photograph by Kris Kirkham

Roast turkey with spiced cranberry-pecan stuffing and maple glaze



Serves: 8-10
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
992Kcal
Fat
59gr
Saturates
22gr
Carbs
39gr
Sugars
17gr
Fibre
6gr
Protein
66gr
Salt
3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

For the stuffing
  • 150g pecans
  • 100g butter, plus extra for greasing
  • 2 medium onions, chopped
  • 3 sticks celery, sliced
  • 1 x 375g pack Taste the Difference ultimate pork chipolatas
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • grated zest and juice of ½ orange
  • 50g dried cranberries
  • 150g fresh cranberries
  • 2 tbsp chopped fresh thyme
  • 4 tbsp chopped parsley
  • 250g Taste the Difference San Francisco-style sourdough bread, diced
  • 300ml chicken stock
  • 3 eggs, beaten
For the turkey
  • 1 x 5kg turkey
  • 1 onion, halved
  • 1 lemon, halved
  • a few thyme sprigs
  • 50g softened unsalted butter
  • 1 x 220g pack Taste the Difference ultimate unsmoked streaky bacon
For the maple glaze
  • 25g unsalted butter
  • 3 tbsp maple syrup
  • 3 tbsp redcurrant jelly
  • 2 tbsp whisky
For the gravy
  • 40g plain flour
  • 200ml red or white wine
  • 600ml chicken or turkey stock

Step by step

Get ahead
The stuffing can be made the day before. Cover and store in the fridge.
  1. Remove the turkey from the fridge and unwrap it about 1 hour before cooking, to let it come to room temperature. Remove the giblets.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. For the stuffing: spread the pecans out on a baking tray and toast in the oven for 6-8 minutes. Remove from the oven and roughly chop the nuts.
  3. Melt the butter in a frying pan and add the onion and celery. Use kitchen scissors to snip short pieces of the chipolatas into the pan. Stirring occasionally, fry for about 10 minutes over a medium-high heat, until the ingredients start to colour. Stir in the spices, orange zest and juice; cook for 1 minute. Remove from the heat.
  4. In a large bowl, combine the cranberries with the herbs, pecans and sourdough. Tip in the fried ingredients and stir together; add the stock and eggs; season and combine well. Leave to stand for 5 minutes.
  5. Place some stuffing under the neck flap of the turkey (don't overfill) and secure with cocktail sticks. Tip the rest of the stuffing into a greased baking dish, cover with buttered foil and chill until ready to cook.
  6. Put the turkey in a roasting tin and tuck the onion, lemon and thyme sprigs inside the body cavity. Spread the softened butter all over the turkey, season it, then overlap the bacon rashers across the top of the turkey.
  7. Cover the turkey loosely with foil and cook in the oven for 2½-3 hours, basting every 30 minutes. Meanwhile, make the maple glaze. Melt the butter in a small saucepan, then add the maple syrup and redcurrant jelly. Whisk over a low heat until melted, then stir in the whisky and set aside.
  8. Put the foil-covered dish of stuffing in the oven for 30 minutes, then remove the foil and cook for a further 25 minutes.
  9. Take the foil off the turkey and remove the bacon for the last 30 minutes of cooking time to brown the skin. Put the bacon on a small baking sheet and set aside.
  10. The turkey is ready to glaze after 20 minutes, or when the juices run clear when you insert a skewer into the thickest part of the thigh. Turn the oven up to 220°C, fan 200°C, gas 6. Brush half of the glaze over the turkey; cook for 5 minutes. Repeat with the rest of the glaze for a further 5 minutes or until the turkey looks sticky and caramelised.
  11. Transfer the turkey to a carving dish, cover with foil and leave to rest for at least 30 minutes before carving. At this point, you can return the bacon to the oven for about 10 minutes to crisp up. The turkey will happily stay warm for an hour or so; just drape a clean tea towel over the foil for an extra layer of insulation.
  12. For the gravy, sprinkle the flour into the roasting tin and stir into the juices. Put on the hob, add the wine and bubble for a minute before gradually blending in the stock. Bring to a simmer and cook gently for 5-10 minutes. Strain into a warmed jug.
  13. Carve the turkey and serve with the gravy, stuffing and crispy bacon.
Chef quote
For accurate turkey cooking times, depending on the weight of your bird, visit britishturkey.co.uk/cooking.

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