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Christmas Roast Turkey with Apple and Cider

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Method

Preheat the oven to 190C.

Wipe the turkey inside and season the body cavity.

Put on one side while preparing the stuffing.

To make stuffing: heat the oil in a pan and saute the onion and garlic for 5 minutes.

Stir in the apple, remove from the heat and add remaining stuffing ingredients with seasoning to taste and mix well.

Stuff the neck cavity with the prepared stuffing then fold the neck flap over and secure.

Place the onion wedges and whole garlic cloves in the body cavity.

Weigh the turkey and calculate the cooking time allowing 18 minutes per 450g/1lb.

Roll any remaining stuffing into balls and cook round the turkey for the last 20 minutes of cooking time.

Place breast side down in the roasting tin, pour over 150ml/Â¼ pint of the cider.

Place in the oven and roast in the oven for the calculated cooking time.

20 minutes before the end of the cooking time, turn the turkey over, pour over a further ¼ pint of the cider and continue to cook for the rest of the cooking time.

If the juices run clear the turkey is cooked.

Remove from the oven. Place it on a serving plate and stand for 20 minutes before carving.

Strain ½ pint of the juices from the cooked turkey into a saucepan and stir in the remaining cider, bring to the boil.

Cream the butter or margarine with the flour then gradually whisk into the cider mixture. Cook for a couple of minutes, and stir in the creme fraiche.

Heat gently for 1 minute then serve with the cooked turkey.