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Maple Roasted Organic Free Range Turkey with Apple & Brandy Gravy

Maple Roasted Organic Free Range Turkey with Apple & Brandy Gravy

There are many great things about Easter: the first signs of Spring, the chocolate egg hunts and of course a delicious family roast.  Organic turkey is a superb choice of roast for Easter, offering mouth-watering flavour.
We’ve got a yummy organic turkey recipe the whole family will love. It might even become your new tradition!
Maple Roasted Organic Free Range Turkey with Apple & Brandy Gravy
1 x Organic/Free Range Turkey  4.5kg ( Feeds 8-9 )
5 tablespoons maple syrup
500ml apple cider
2 tablespoons fresh marjoram chopped
2 tablespoons fresh thyme chopped
Zest of a lemon
175g butter
1 chopped onion
2 large carrots chopped
2 celery sticks chopped
750ml turkey or chicken stock
4 tablespoons plain flour
125ml apple brandy
1 bay leaf
Salt and ground pepper to season

  • To a saucepan add the cider and maple syrup, bring to boil over a medium heat. Once reduced to 125ml approx., take off the heat. Stir in the butter until melted and also add 1 tablespoon of thyme, 1 tablespoon marjoram and the lemon zest. Season with salt and pepper. Cover and refrigerate until cool.
  • Let your turkey stand for at least 30 mins at room temperature before roasting.
  • Pre heat oven to 190C / Gas Mark 5. Make sure you have space for the turkey.
  • Place turkey in a roasting tin, preferably one with a rack. Keep back 4 tablespoons of the butter mixture for the gravy, with the rest rub over the skin of the turkey and also under the skin of the breast.
  • Add the celery, onion and carrots to the roasting tin, sprinkle the rest of the herbs over the veg and pour in 500ml of the stock.
  • Place the turkey in the pre heated oven for 30 mins, then reduce the heat to 180 C /gas mark 4 and loosely cover the turkey with foil. Continue roasting for around 2 ½ - 3 hours until the breast is reading 77 degrees on a meat thermometer and the thickest part of the thigh is 82 degrees. Transfer turkey to a serving platter and leave to stand for at least 30 minutes.
  • Strain the pan juices into a measuring jug, skim off any excess fat and add enough stock to pan juices to measure 750ml. Transfer liquid to a saucepan and bring to the boil. Now mix the remaining butter and flour until smooth. Then whisk the butter and flour mixture into the stock add a sprinkle of thyme and the bay leaf. Boil until reduced to a sauce consistency. Season with salt and pepper to taste and add apple brandy if desired.

If you need more recipe ideas, try this tasty slow roasted lamb shoulder recipe.

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