Roast turkey with sour-cherry stuffing and pickled cherries

At A Glance

  • Serves icon
  • Serves 8 - 10 people
  • Timing icon
  • 30 min preparation
    3 hrs 15 min cooking (plus pickling, cooling, resting)

We've included dried sour cherries in the stuffing here and served the turkey with a piquant cherry pickle for a double-whammy. The stuffing and pickled cherries can be made ahead to make things that much easier on Christmas Day. Try serving it with a simple herby farro salad dressed with a tangy lemon vinaigrette to keep things interesting. Start this recipe two days ahead to make the pickle.

You'll need

Method

  1. For pickled cherries, stir ingredients except cherries and 100ml water in a saucepan over medium-high heat until sugar dissolves. Add cherries, bring to a simmer, then reduce to medium and simmer until cherries are just tender (6-8 minutes). Transfer to a sterile jar and refrigerate for at least 2 days before using. Pickled cherries will keep refrigerated for up to a month.
  2. For sour-cherry stuffing, heat oil in a small saucepan over medium-high heat, then sauté onion and garlic until tender and translucent (4-5 minutes), then tip into a bowl to cool. Stir in remaining ingredients and season to taste.
  3. Preheat oven to 190C. Fill turkey cavity with stuffing, truss legs, then rub bird all over with butter and season well. Place breast-side up in a large roasting pan, add stock to pan and roast, basting occasionally with pan juices, until golden brown and juices run clear when thigh is pierced with a skewer or internal temperature reaches 74C on a meat thermometer when tested in thigh and breast (2¾-3 hours; cover with foil if turkey browns too quickly). Remove from pan, cover loosely with foil and rest for 30 minutes.
  4. Meanwhile, simmer pan juices over medium-high heat until reduced to a thick sauce consistency (10-12 minutes), squeeze in a little lemon juice and season to taste. Serve with roast turkey and pickled cherries.