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1
Preheat the oven to 375F, 10 minutes before cooking.
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2
Wipe the turkey inside and season the body cavity.Start preparing the stuffing.
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3
Heat the oil in a pan and saute the onion and garlic for 5 minutes.
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4
Stir in the chopped Honeycrisp apples, remove from the heat and add remaining stuffing ingredients with seasoning to taste and mix well to form a stiff consistency.
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5
Stuff the neck cavity only with the prepared stuffing then fold the neck flap over and secure either by sewing using fine twine and a trussing needle or with skewers.
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6
Place the onion wedges and whole garlic cloves in the body cavity.
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7
Weigh the turkey and calculate the cooking time allowing 18 minutes per 450g/1Lb.
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8
Roll any remaining stuffing into balls and cook round the turkey for the last 20 minutes of cooking time.
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9
Place breast side down in the roasting pan, pour over 200mL/6.8 Fl. Oz of Crispin Honey Crisp Hard Apple Cider
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10
Place roasting pan in the oven and roast in the oven for the calculated cooking time.
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11
20 minutes before the end of the cooking time, turn the turkey over, pour over a further 200mL/6.8 Fl. Oz of Crispin Honey Crisp Hard Apple Cider and continue to cook for the rest of the cooking time. If the turkey is browning too quickly, cover loosely with tin foil.
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12
Check the turkey is thoroughly cooked by inserting a long skewer in the thickest part of the thigh. If after 1 minute the juices run clear the turkey is cooked.
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13
Remove from the oven, place turkey on a serving plate, loosely cover with tinfoil and let stand for 20 minutes before carving.
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14
Strain 300ml/10 Fl. Oz of the juices from the cooked turkey into a saucepan and stir in the remaining 50mL/2 Fl. Oz Crispin Honey Crisp Natural Hard Apple Cider, bring to boil.
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15
Cream the butter with the flour then gradually whisk into the hard cider mixture.
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16
Cook for 2 minutes, adjust seasoning and stir in the creme fraiche. Heat gently for 1 minute then serve with the cooked turkey.
