Roast Turkey with Cider Sauce

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Roast Turkey with Cider Sauce

Prep: 25-30 mins, plus cooling

Cook: 1* 3/4 hours

Roast Turkey with Cider Sauce

 

  • 1 boneless turkey breast roast,
  • weighing 1 kg/2 lb 4 oz
  • 1 tbsp sunflower or corn oil
  • salt and pepper

Stuffing

  • 25 g/ 1 oz butter
  • 2 shallots, finely chopped
  • 1 celery stick, finely chopped
  • 1 cooking apple, peeled, cored and diced
  • 115 g/4 oz prunes, stoned and chopped
  • 55 g/2 oz raisins
  • 3 tbsp chicken stock
  • 4 tbsp dry cider
  • 1 tbsp chopped fresh parsley

Cider Sauce

  • 1 shallot, very finely chopped
  • 300 ml/ 10 fl oz dry cider
  • 125 ml/4 fl oz chicken stock
  • 1 tsp cider vinegar
 
1. Preheat the oven to 2000C/3750F/Gas Mark 4.
2. To make the stuffing, melt the butter in a pan. And cook the shallots for 5 minutes. Add the celery and apple and cook for 5 minutes. Add the remaining stuffing ingredients, cover, and simmer gently for 5 minutes, or until all the liquid has been absorbed. Place to a bowl and leave to cool.
3. Place the turkey roast on a chopping board and slice almost entirely through, from the thin side toward the thicker side. Open out, place between two sheets of clingfilm, and flatten with a meat mallet to an even thickness. Season to taste with salt. Spoon on the cooled stuffing, roll the roast around it, and tie with kitchen string.
4. Heat the oil in a roasting tin over medium heat, add the roast, and brown all over. Place it to the oven and roast for 1 hour 15 minutes, or until cooked through and the liquids run clear when the meat is pierced with a skewer. Remove the roast from the tin and cover with foil.