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A lavish spread of Xmas food, featuring roast turkey and holiday garnishes.

Festive Roast Turkey with Cranberry-Apricot Stuffing and Sage Gravy

This festive recipe features a succulent roast turkey, complemented by a flavorful cranberry-apricot stuffing and a rich sage gravy. Perfect for holiday gatherings, this dish is sure to impress.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 10 people
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey
  • 1 (12-14 lb) whole turkey, thawed
  • 1/2 cup unsalted butter, softened
  • 2 sprigs fresh rosemary, chopped
  • 4 sprigs fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cups chicken or vegetable broth
For the Cranberry-Apricot Stuffing
  • 8 cups stale bread cubes (sourdough or challah recommended)
  • 1/2 cup unsalted butter
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 apples (e.g., Gala or Honeycrisp), peeled, cored, and diced
  • 1 cup dried cranberries
  • 1/2 cup dried apricots, chopped
  • 1/2 cup chopped pecans or walnuts
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 1/2 cups chicken or vegetable broth
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper to taste
For the Sage Gravy
  • Pan drippings from the roasted turkey approximately 1/4 - 1/2 cup
  • 1/4 cup all-purpose flour
  • 3-4 cups hot chicken or turkey broth
  • 1 tablespoon fresh sage, chopped
  • Salt and freshly ground black pepper to taste

Equipment

  • oven
  • meat thermometer
  • roasting pan
  • carving board
  • skillet
  • fat separator
  • whisk
  • fine-mesh sieve

Method
 

Prepare the Turkey
  1. Preheat oven to 325°F (160°C). Remove giblets and neck from the turkey, then pat it dry thoroughly.
  2. Combine softened butter, chopped rosemary, thyme, minced garlic, and olive oil in a small bowl.
  3. Loosen the turkey skin and rub half of the butter mixture under it, then rub the remaining mixture over the outside and season with salt and pepper.
  4. Loosely stuff the turkey cavity with quartered onion, chopped carrots, and celery; if using stuffing, fill the neck cavity and bake any extra separately.
  5. Place the turkey on a rack in a roasting pan and pour 2 cups of broth into the bottom.
  6. Roast for 3-4 hours, or until a meat thermometer reads 165°F (74°C) in the thigh, basting hourly and tenting with foil if browning too quickly.
  7. Remove the turkey from the oven, transfer it to a carving board, tent with foil, and let it rest for 20-30 minutes before carving to ensure juicy meat.
Prepare the Cranberry-Apricot Stuffing
  1. Melt butter in a large skillet over medium heat, then add chopped onion and celery and cook until softened, about 5-7 minutes.
  2. Add diced apples, dried cranberries, dried apricots, pecans/walnuts, chopped sage, and thyme to the skillet; cook for 3-5 more minutes to meld flavors.
  3. Combine the bread cubes with the cooked vegetable mixture in a large bowl.
  4. Whisk together chicken broth and beaten egg in a separate bowl, then pour over the bread mixture, tossing gently and seasoning with salt and pepper.
  5. If baking separately, transfer the stuffing to a greased 9x13 inch baking dish and bake alongside the turkey during the last 45-60 minutes, until golden brown and heated through.
Prepare the Sage Gravy
  1. After removing the turkey, pour pan drippings into a fat separator, allow fat to separate, and skim off excess, reserving about 1/4 cup of fat.
  2. Place the roasting pan over two burners on medium heat, add the reserved 1/4 cup turkey fat or butter.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in hot chicken or turkey broth, scraping up browned bits, and bring to a simmer, whisking constantly until the gravy thickens.
  5. Stir in chopped fresh sage, season with salt and pepper, and strain through a fine-mesh sieve if a smoother consistency is desired; serve hot.

Notes

For a crispier turkey skin, consider increasing the oven temperature to 400°F (200°C) for the last 30 minutes of roasting. Ensure the internal temperature still reaches 165°F (74°C). The stuffing can be prepared a day in advance and refrigerated. Bring it to room temperature before baking.