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Festive Roast Turkey with Apricots & Cranberries

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For the Turkey

  • 1 large turkey breast
  • 1 litre water
  • 1¼ cups dark brown sugar
  • ¼ cup soy sauce
  • 20g salt
  • 2 cloves garlic
  • 2 bay leaves
  • ¼ tsp black peppercorns
  • 4 cloves
  • 4 all spice
  • 100ml maple syrup
 For the Stuffing
  • 300g fresh sourdough breadcrumbs
  • 100g blanched whole almonds
  • 100g dried cranberries
  • 150g butter
  • 2 onions finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • Salt and pepper to taste
For the Apricots
  • 250g dried apricots soaked in enough water to cover, for several hours until swollen
  • 150-200g frozen cranberries
  • 100ml maple syrup
  • 20ml orange blossom water

For the Turkey

Bring all ingredients (except the turkey) to the boil, remove from the heat & allow to cool. Add the turkey & brine for at least 1 hour or overnight in the fridge. Drain & pat dry. Open the turkey out and stuff with stuffing and roll. Truss with string to form a neat log. Sprinkle with pepper. Heat a pan with a small amount of oil and gently sear the turkey until golden on all sides. Place in the oven at 150°C for about 1 hour until cooked, allow to rest before serving.

For the Stuffing

Melt butter in a pan & then over low heat cook the onions until soft, add the remaining ingredients & season to taste. Set aside to cool.

For the Apricots

Strain the apricots, reserving the liquid and add the liquid and maple syrup to a pan & cook until it starts to become a little syrupy. Add the orange blossom water, apricots, cranberries & any juices from the resting turkey. Cook until glazed. Serve the turkey on a platter, serve with roasted baby carrots & scatter over the apricot mix & a few roasted pistachios.          

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