Buttery roast turkey and roast plums
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 3 hours |
| Prep Time: | 45 minutes |
Ingredients
- 500 g pork sausages, removed from the sausage casings
- 2 Granny smith apples, peeled and chopped
- 3 garlic cloves, roughly chopped
- 2 tbsp butter, softened
- 3 tbsp olive oil
- 20 g fresh sage leaves
- 4 tbsp Butter
- 1 vanilla pod, split and seeded
- 6 tbsp brown sugar
- 1 kg plums, halved and stoned
- sea salt and freshly ground pepper, to taste
- 300 g leeks, washed and chopped
- 250 g brown mushrooms
- 750 g butter, softened
- 1 x 3-4 kg Woolworths frozen turkey in butter brine
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Place the turkey on a large baking tray, breast side up. Rub 250 g butter under the skin and tuck in the sage leaves.
- Fill the cavity with the stuffing, cross the turkey’s legs and tie together with butcher’s twine. Rub another 250 g butter onto the turkey’s skin.
- Roast the turkey for 2½ hours. Melt the remaining butter and use to baste the bird every 15 minutes. If any dark spots appear on the skin, cover with foil, shiny side up. Insert a meat thermometer into the thickest part of the thigh; the turkey is cooked when the temperature is between 72°C and 75°C. Serve the turkey with the roast plums.
To make the stuffing:
Heat the olive oil and butter in a pan over a medium heat. Add the garlic, mushrooms, leeks and apple. Season to taste. Sauté until cooked through, then spread on a baking tray to cool. Toss with the uncooked sausage meat.
To make the roast plums:
Preheat the oven to 180°C. Place the plums in a roasting pan and coat in the brown sugar and vanilla seeds. Stud with butter and roast for 35–45 minutes, or until soft.
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