Parcel baked turkey with cider glaze
- December 2016
- Serves 8 (with leftovers)
- Hands-on time 20 min, oven time 2 hours 30-40 min, plus resting
By parcel-baking the Christmas turkey, all of its juices are conserved – unwrap this most succulent of turkeys to enjoy with your guests.
- 15.1g (7g saturated)
- 10.8g (10.7 sugars)
See Wine Match
- 1 eating apple, halved
- 2 bay leaves
- 4-5kg game-hung free-range turkey
- 75 g unsalted butter, at room temperature
For the glaze
- 500ml cider (we used Wyld Wood)
- 1 cinnamon stick
- 1 star anise
- 1 tsp peppercorns
- 1 bay leaf
- 3 tbsp cider vinegar
- 4 tbsp soft light brown sugar
- 3 tbsp dijon mustard
You’ll also need…
- Full roll non-stick baking paper
- Digital probe thermometer
- Heat the oven to 160ºC/140ºC fan/gas 3. Put the apple halves and bay leaves in the turkey cavity, then rub a third of the butter all over the bird and season well with salt.
- On a long work surface or table, roll out a piece of non-stick baking paper to just under a metre long. Grease with half the remaining butter. Sit the turkey in the middle of the paper with the length of the bird running along the length of the paper. Bring the ends up to the centre and scrunch together. Repeat the process with a second piece of buttered paper but turn the turkey 90 degrees. Bring the paper up over the uncovered sides of the turkey and secure at the top with staples – close any other gaps in the paper that will let the steam escape. Life the turkey parcel into a large roasting tin. Cook for 2 hours.
- Meanwhile, put all the glaze ingredients in a saucepan and bring to a simmer, then cook for 45-50 minutes until reduced to 3-4 tbsp.
- After 2 hours, remove the turkey from the oven and carefully cut open the parcel, discarding the paper in pieces. Let the juices run into the tin (be careful of the steam). Turn the oven up to 200ºC/180ºC fan/gas 6.
- Brush the sticky glaze all over the turkey, then put it back in the oven for 30-40 minutes, basting every so often, until golden and a digital thermometer inserted into the thickest parts of the breast and thigh reads 70-75ºC. If it’s browning unevenly, cover any darker bits with oiled foil. Carefully transfer the turkey to a carving board, tipping out any cooking juices from the cavity into the tin. Leave to rest for at least 1 hour or up to 2 while you cook the veg. There’s no need to cover the turkey – it will stay warm for this long.
Take the turkey out the fridge at least 2 hours ahead of cooking, so it cooks from room temperature.
The glaze can be made up to 48 hours ahead. Keep covered in the fridge.
What's the perfect wine match?
Our friends at Majestic Wine recommend Edna Valley Pinot Noir. The Edna Valley has bright acidity and gentle tannins. Both aspects are crucial for bringing out the juiciness in the turkey, as well as the sweeter notes of the cider glaze.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£15.99 | Buy Now See all pinot noir
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