For the stuffing
Pre-heat the oven to 180°C.
In a large sautépan on a medium heat, covered with a lid, gently sweeten the diced onion in the oil for 3 minutes until soft but without any colour.
Add the garlic, thyme, rosemary and lemon zest and continue to cook without the lid for 1 minute. Remove from the heat and leave to cool.
In a large bowl, mix together the sausage meat, dried apricots, pistachios, breadcrumbs and egg. Add the now cooled onion mixture followed by the Saint Agur blue cheese, flat leaf parsley and freshly ground black pepper.
Reserve to one side while you prepare the turkey for stuffing.
For the turkey
For a turkey crown
Remove the string from the turkey crown and place the stuffing mixture down the centre.
Tie up with butcher’s string, place in a large roasting tray and cover with duck or goose fat.
Season all over with the salt and pepper.
For a large turkey breast
Place the turkey breast on a chopping board skin side down.
With a sharp knife, cut lengthways into the thickest part of the breast and continue ¾’s of the way down so you create a pocket for the stuffing to be placed into.
Place the stuffing into the cavity and pull the turkey meat over the stuffing to encase it.
Tie up with butcher’s string, place in a large roasting tray and cover with duck or goose fat.
Season all over with the salt and pepper.
To roast the turkey
Roast in the pre-heated oven for 90 minutes, basting every 30 minutes.
Once cooked, remove from the oven and place onto a serving dish covered loosely with tin foil to rest for a minimum of 30 minutes.
For the roasting pan jus
Spoon the fat from the roasting tray and reserve this for your roast potatoes.
Place the roasting tray onto a high heat, add the boiled white wine and water (or chicken stock if you prefer).
Bring to the boil and reduce slightly until you have a light turkey jus.
Strain into a serving jug and serve alongside the carved turkey.
If you prefer it slightly thicker, stir in a tablespoon of cornflour or arrowroot diluted with a little cold water.
To serve
Once the turkey has rested, pour any resting juices into the jus and carve the turkey in front of your guests. Serve with the roasting pan jus.
I suggest you serve with roast potatoes and your favourite festive vegetables. Mine are braised red cabbage, Brussels sprouts, honey glazed parsnips and buttery carrots.
Variations:
You can replace any of the stuffing ingredients with your favourite nuts or dried fruits, such as; cranberries, prunes, sour cherries, chestnuts, walnuts, pecans.
