Christmas turkey with cranberry, lime and maple glaze by Catherine Fulvio
For the glaze
300ml cranberry juice
2 limes, zest of one and juice of both
100ml maple syrup
Freshly ground black pepper
1 x 5kg oven ready turkey, giblets and neck removed
6 small sprigs of thyme
For the thyme sweet potatoes with lime syrup
6 large sweet potatoes, peeled and sliced into thick wedges
5 small sprigs thyme
Rapeseed oil
100ml caster sugar
100ml water
2 limes, zest and juice
Salt and freshly ground black pepper
For the stuffing balls
Rapeseed oil
1 large onion, very finely chopped
2 garlic cloves, crushed
125g brown breadcrumbs
6 tbsp. ground almonds
6 tbsp. dried cranberries, soaked in warm vegetable stock for 1 hour and drained
1 tsp chopped sage
2 tsp chopped thyme
2 tbsp. chopped parsley
Apple juice or vegetable stock to bind, as needed
Salt and freshly ground black pepper
For the cranberry sauce
8 tbsp. cranberry jelly
8 tbsp. Port
120ml water
String for tying
Salt and freshly ground black pepper
Rosemary sprigs for the stuffing balls
Serves
8-10
Preparation Time
30 minutes
Cooking Time
150 minutes
Main ingredients
Turkey, Vegetables