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Roast Turkey with apple dumplings and apple gravy

Last updated: 2003-08-31

Roast Turkey

Turkey ready for eating, just add those apples

Prep Time : 25 minutes Cooking Time: 4 hours plus 15 minutes resting
Serves:10 -12 people

I wanted to write a recipe that was family friendly and captured all the flavours of New Year; turkey with apple dumplings and apple gravy is what I came up with! It is perfect for a large gathering and ideal served cold for the rest of Yom Tov.

When cooking turkey allow at least 300g (10 oz) per person and approximately 20 minutes per pound for roasting time. It is important to cover the turkey with foil and baste regularly so that it remains moist and tender. Once the turkey is cooked allow 15 minutes resting time so that the juices can seep back into the meat which makes the bird easier to carve and more succulent to eat. The best way to carve turkey is to start by removing the legs, then slice the breast, using long sawing movements.

Can be prepared in advance

For the Apple Dumplings - Makes 25
2 apples - peeled and cut in quarters
3 spring onions - trimmed
3 slices of white bread
75g (3oz) ground almonds
Salt and freshly ground black pepper

For the turkey
One 5 kg (11lb) turkey - giblets and neck removed

For the Cooking Stock
1 Litre cider
100ml (3 ½ fl oz) Kosher Calvados
1 teaspoon cinnamon
2 tablespoons - clear honey
100ml (3 ½ fl oz) soy sauce
150ml ( ¼ pint) water
Salt and freshly ground black pepper

For the Apple Gravy
4 apples - peeled, cored and cut into quarters
2 tablespoons cornflour


1) Pre-heat the oven to 180ºC/ 350ºF/ Gas mark 4.
2) Make the dumplings by whizzing all the ingredients together in the food processor until combined. Roll into small balls and set aside.
3) Mix all the turkey cooking stock ingredients together.
4) Rinse the turkey inside and out and pat dry. Sprinkle main cavity with salt and black pepper. Place the bird in a large roasting tin, breastside down with half of the cooking stock. Cover with foil and roast for 1½ hours.
5) Remove the turkey from the oven. Pour over the remaining cooking stock, re-cover with foil and return to the oven for a further 1½ hours.
6) Check the turkey again, baste with the gravy and turn it over. Continue cooking covered for another 30 minutes.
7) Line a baking tray with baking parchment and bake the apple dumplings for 25-30 minutes. When cooked leave in a low oven to keep warm until ready to serve.
8) Remove the foil and roast uncovered for a final 30 minutes. The turkey should be golden. Check that it is cooked by piercing the leg with a sharp knife. The juices should run clear.
9) Remove the turkey from the oven. Transfer all the liquid to a saucepan. Remove the scum and fat. Re-cover the turkey with foil and leave to stand for 15 minutes.
10) Make the gravy by mixing the cornflour with 2 tablespoons of the stock. Add this to the rest of the stock, bring to the boil and simmer for 10 minutes to reduce. Whilst this is simmering cook the apple pieces in a clean pan over a low heat until softened.
11) Mix the softened apple into the gravy and season to taste.

To serve the Stylish Way
Carve the turkey, and place thin slices with 3 dumplings on a warm plate in a pool of apple gravy.