AT A GLANCE
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.
|01||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.|
|02||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.|
|03||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.|
|04||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.|