Christmas Turkey with Almond and Sage Stuffing
All the family love Turkey so we normally have a turkey for Christmas dinner. Don’t forget to weigh the Turkey once it has been stuffed and allow the extra time for cooking.
Recipe - SuperValu Online
Christmas Turkey with Almond and Sage Stuffing
Prep Time20 Minutes
Servings10
Cook Time270 Minutes
0Ingredients
6 kg SuperValu Quality Irish Fresh Whole Turkey approx
250 g SuperValu Butter
3 tbsp SuperValu Fresh Sage
0 - SuperValu Salt
Directions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- First, prepare the sage butter. Soften the butter in a bowl add the sage and mix.
- Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.
- Add your stuffing of choice. See Almond and Sage Stuffing recipe.
- Don't forget to weigh the turkey again with the stuffing enclosed.
- Put the Turkey onto a large roasting tray and place in the preheated oven.
- If you feel the turkey is browning too quickly you can cover down the turkey with some tin foil for the first two hours.
- Allocate 20 minutes per pound and then an additional 20-30 minutes in the oven. In total it should take about 4-5 hours.
- When a skewer is inserted into the meat nearest the bone (ie-the Leg) the juices should run completely clear.
- Allow the meat to rest when it comes out of the oven and carve as required.
20 minutes
Prep Time
270 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Not Available
Connacht Gold Low Fat Butter (227 g)
Only €2
€2.00 was €2.40€8.81/kg was €10.57/kg
was €10.57/kg
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Directions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- First, prepare the sage butter. Soften the butter in a bowl add the sage and mix.
- Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.
- Add your stuffing of choice. See Almond and Sage Stuffing recipe.
- Don't forget to weigh the turkey again with the stuffing enclosed.
- Put the Turkey onto a large roasting tray and place in the preheated oven.
- If you feel the turkey is browning too quickly you can cover down the turkey with some tin foil for the first two hours.
- Allocate 20 minutes per pound and then an additional 20-30 minutes in the oven. In total it should take about 4-5 hours.
- When a skewer is inserted into the meat nearest the bone (ie-the Leg) the juices should run completely clear.
- Allow the meat to rest when it comes out of the oven and carve as required.